Found 99 results.
Aromatic chemicals released from food
Process of softening and sweetening in fruits
class of naturally occurring chemical compounds
Molecules important for flavor, color and preservation
Plants containing poisons or irritants
organic compounds containing a functional group with the structure −CHO, consisting of a carbonyl center (a carbon double-bonded to oxygen) with the carbon atom also bonded to hydrogen and to an R group, which is any generic alkyl or side chain
oil derived from plants
fuel
Canadian organic food producer
Kingdom of organisms including mushrooms and yeasts
Molecules reponsible for fruit and vegetable browning
softening or breaking of food into pieces using a liquid
Plant-based compounds that provide bitterness and astringency
Extract produced through solvent and evaporation
hydrophobic liquid containing volatile aroma compounds from plants
chemical used to kill unwanted plants
fruit of the apple tree
trademark of breakfast cereal
Weak acid, contained by citrus fruits
chemical compound with raw molecular formula H₂O; main constituent of the fluids of most living organisms
Conversion of food by the action of microorganisms
Individual serving pastry designed to reheat in electric toaster
organic winery in Oregon, US
chemical reaction between molecular hydrogen and another compound or element, usually in the presence of a catalyst such as nickel, palladium or platinum
Macronutrient, representing sugars, starches, and fiber
Fluid found in trees
Organic compound, used to build proteins, essential for life
process of extracting chemical compounds or flavors from plant material in a solvent
Naturally occuring compounds in plants
Liqueur distilled from sour cherries
Nepalese liquor
Any triglyceride molecule found in foods, including oils and animal fats
Basic taste
Chinese alcoholic beverage made with rice and millet
Process of removing undesirable components through soaking, boiling, or rinsing
oil pressed from the seed of the sunflower
Chemical compound, the simplest ketone
method of separating mixtures based on differences in volatility of components in a boiling liquid mixture
cooking procedure
method of separating mixtures based on differences in volatility of components in a boiling liquid mixture
process of liquifying sugar
British soft drink
Scotch whisky distillery in Drimnin on the Morvern peninsula, Highland, Scotland, UK
Sugar derived from sugarcane
Sugar alcohol, used as sugar substitute
topical skin product that helps protect against sunburn
Species of plant
Kerala sweet snack
dehydrated fruit Prunus sect. Armeniaca
Apple cultivar
system to feed cattle
brand of whole-grain foods
American company
chemical compound
Bacterial product with crucial role in yogurt, cheese, pickles, and sourdough
Marine invertebrates, used as food in Asia
French winery in Chablis
French sparkling wine
Wine producer and negociant in the Rhone Valley, France
system to feed cattle
very large body of saline water
Meat of an adult sheep
culinary traditions of Australia
Tea from the Darjeeling district in West Bengal, India
trademark of mineral water coming from several sources near Évian-les-Bains
type of dark chocolate as baking ingredient
claim by a manufacturer of food products
deposits of residual yeast and other particles in wine-making
Chemical present in mint plants with distinctive cooling sensation
Chemical compound occurring in sassafras
American company that produces organic foods and drinks
practice of consuming uncooked, unprocessed, and often organic foods as a large percentage of the diet
oil infused with 2,4-dithiapentane and other aromatic compounds occurring in the truffle
class of caustic compounds
Pair of chemical compounds differing in one point
a variable mixture of chemical compounds isolated from lichens
Edible seeds of beans, peas, and lentils
Red liqueur made from gin and blackthorn drupes
sweetener produced by enzymatic modification of brown rice
sweetener and sugar substitute
Alternative/supplement to hand washing. Destroys microorganisms/prevents transmission of pathogens.
substance exerted in the groin or armpits to lessen the smell of body odour
salt of fatty acids (long-chain carboxylic acids), used for washing and cleaning
Oil of the safflower plant
Extract from lemon peel and zest
South Asian cooking technique
type of deactivated yeast
Aged garlic with deep brown-black color
Orange-red condiment and food coloring, from the seeds of the achiote tree
root of plants in the genus Panax
Spice made by removing skin of black pepper
Root vegetable
variety of plants
cultivar of the onion with purplish-red skin and white flesh tinged with red