Found 71 results.
Organic compound containing both amino and acidic functional groups, important in biology
InterPro Family
Chemical compound giving a proton or accepting an electron pair
Process of softening and sweetening in fruits
food
Proteins left in whey after curd separation
Plant seed that can be used like a cereal but is not a grass
Kome kōjijp-ro
Chemical reaction in roasting, baking, or frying
mixture of proteins from the milk of mammals
Protein extracted from hemp
Fermented foods made from ground beans
food prepared from the cotyledons of Triticum aestivum
any beverage that contains high levels of a stimulant ingredient, usually caffeine, as well as sugar, and often supplements, such as vitamins or carnitine
process of liquifying sugar
Building blocks of fats
Dietary fat
Large molecules found in all living cells
Millet crop cultivated in eastern and southern Africa, India, and Nepal
liquid extracted from the mashing process during the brewing of beer or whisky
liquid remaining after milk has been curdled and strained
Protein isolated from the soybean
Makgeollikr-ro
Korean rice wine
Artificial sweetener
esters of three fatty acid chains and the alcohol glycerol, one of the three main macronutrients, also known as triglycerides
salt of fatty acids (long-chain carboxylic acids), used for washing and cleaning
class of naturally occurring chemical compounds
Flour made from dried ground mesquite pods
Amino acid used as dough conditioner
emulsifier
indigestible portion of food derived from plants
chemical compound
Process of making meat softer
Plant cultivated for leaves and as a flavoring extract
substance added to bread dough to strengthen its texture
Sweet syrup derived from corn
Chamorro dish from the Northern Mariana Islands
type of Swiss cheese
oil pressed from the seed of the sunflower
liquid fat extracted by pressing olives
liquid fat extracted by pressing olives
juice of the cranberry
Hard candy with lemon
Preservation either by anaerobic fermentation in brine or immersion in vinegar
starch obtained from the rhizomes of several tropical plants
Molecule that inhibits the oxidation of other molecules
measure of the acidity or basicity of an aqueous solution
chemical compound
fermented pollen
species of fish
species of Pacific salmon
Common name for fish found in Atlantic and Pacific oceans
dietary supplement derived from liver of cod fish
Egg masses of fish and other marine animals
delicacies of French and Cantonese cuisine
rendered form of beef or mutton fat, processed from suet
reproductive part that germinates to grow into a plant
tea fermented using a symbiosis of bacteria and yeast
Coffee made by steeping grounds in cold water
milk produced by female horses
yellow or white, creamy or solid food made from the pressed curds of milk
spreadable food made by grinding nuts
Ground almonds
process of preserving, by either anaerobic fermentation in brine or immersion in vinegar
Process of altering proteins through heat, acid, or agitation
Oil extracted from the hard outer brown layer of rice
Naturally occuring compounds in plants
Milk modified by acid, either through fermentation or added ingredients