Ultra high temperature. Sterilising heat treatment involving subjecting the product to very high temperatures (140°C) for a few seconds. It enables the product to be kept outside the refrigerator in a closed container, but slightly changes the nutrients and flavour. It is used mainly for milk and fruit juices.
Cf. Taste.
Alteration in the balance of the body due to excessively low intake of calories and/or one or more nutrients.
Cf. BMI.
The main form in which nitrogen is excreted from the body through the urine. Together with urea and ammonia, it is one of the main products of the breakdown of amino acids following their utilisation.