Found 93 results.
Organic compound containing both amino and acidic functional groups, important in biology
Plant seed that can be used like a cereal but is not a grass
Bacterial product with crucial role in yogurt, cheese, pickles, and sourdough
Food additive adding acid to food
liquid remaining after milk has been curdled and strained
InterPro Family
food
chemical compound
Molecule also known as Vitamin C
Acid contained by vinegar
class of naturally occurring chemical compounds
weak organic acid
Milk modified by acid, either through fermentation or added ingredients
Fizzy powdered confectionery
Amino acid used as dough conditioner
group of stereoisomers
Sugar product used to produce preserves
mixture of proteins from the milk of mammals
Protein extracted from hemp
Rugbrødda
Danish style rye bread
Flour made from dried ground mesquite pods
vegetable oil
vegetable oil
Clear vinegar with neutral flavor profile
chemical compound
Large molecules found in all living cells
potassium acid salt of tartaric acid
Dietary fat
Proteins left in whey after curd separation
Building blocks of fats
Kome kōjijp-ro
Chemical reaction in roasting, baking, or frying
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
Process of adding acid to food
sauce in catalan cuisine
vinegar made from cider or apple must
dry chemical leavening agent
Edible seeds of beans, peas, and lentils
oil derived from plants
Sugar candy cooked until hard
Chemical compound giving a proton or accepting an electron pair
cabbage that has been fermented by various lactic acid bacteria
Process of altering proteins through heat, acid, or agitation
Type of essential oil
Process of softening and sweetening in fruits
substance added to bread dough to strengthen its texture
company
company
yellow or white, creamy or solid food made from the pressed curds of milk
Chhenahi
type of cheese curds originating in India
Macronutrient, representing sugars, starches, and fiber
Millet crop cultivated in eastern and southern Africa, India, and Nepal
Protein isolated from the soybean
chemical compound
Fresh acid-set cheese, popular in Central and Eastern Europe
dairy product produced by fermenting a regular cream with certain kinds of lactic acid bacteria
Plant cultivated for leaves and as a flavoring extract
Liquid produced during acidification of diary
Scottish cheese
Cows' milk cheese from Paraguay
Turkish fermented grape juice drink
Viilifi
Fermented Finnish Milk Product
animal fat from domestic chicken
liquid fat extracted by pressing olives
liquid fat extracted by pressing olives
Preservation either by anaerobic fermentation in brine or immersion in vinegar
chemical compound
Meat preserved with cultured bacteria
tea fermented using a symbiosis of bacteria and yeast
fresh cheese common in the Indian subcontinent
Cheeses made by milk coagulation and whey separation, with minimal aging
Light, spongy toffee candy
process of preserving, by either anaerobic fermentation in brine or immersion in vinegar
Belgian beer style
Sharp, clear, intense vinegar derived from distilled alcohol
Essential oil of lemon
essential oil of peppermint (Mentha x piperita) obtained by steam destillation
Essential oil of the birch
family of alcoholic beverage flavored with herbal essences
Herb with long, aromatic leaves
mineral used as food ingredient, composed primarily of sodium chloride
esters of three fatty acid chains and the alcohol glycerol, one of the three main macronutrients, also known as triglycerides
Process of protein solidification
Citrus fruit
polysaccharide found in brown algae
Fish dishes marinated in acid
Inorganic chemicals that either produce or become acid