| Word | Description |
| Vac-ice Process | Alternative name for freezing drying. |
| Vacreation | Refers to the deodorisation of cream by steam distillation under reduced pressure. |
| Vacuum Contact Plate Process | Refers to the method of dehydrating food in a vacuum oven in which material is heated by not plates both above and below. As the material shrinks owing to water losses, continuous contact is maintained by closing of the plates. Has the advantage over a |
| Valine | An essential amino acid, rarely, if ever, limiting in foods. Chemically, amino isovaleric acid. |
| Vanadium | Element which is not shown to be essential but found in several animal tissues, and believed to play a biological role. |
| Vanaspati | Purified, hydrogenated, vegetable oil. It is used in India and similar to margarine; fortified with vitamin A and vitamin D. |
| Vanilla | Refers to the extract of the vanilla bean, fruit of the orchid Aracus aromaticus (or Vanilla aromaticus) and related species. Fruits are allowed to formet, when the beans become dark brown in colour; they are crushed and extracted with alcohal. Chief fl |
| Vasoconstriction | Constriction of the blood vessel; the reserve of vasodilation |
| Vasodilation | Refers to Dilation of the blood vessels; the reverse is vasoconstriction. Caused by a rise in body temperature and serves to lose heat from the body. |
| Veal | Most of the young calf, not less than 3 weeks old. |
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