Found 33 results.
Process of heating starch in water, leading to thickening and gelling
Poisonous chemical compound
Building blocks of fats
almond-flavored crème liqueur
high-temperature exothermic redox chemical reaction between a fuel (the reductant) and an oxidant, usually atmospheric oxygen, that produces oxidized, often gaseous products, in a mixture termed as smoke
measure of the acidity or basicity of an aqueous solution
chemical compound
chemical reaction between molecular hydrogen and another compound or element, usually in the presence of a catalyst such as nickel, palladium or platinum
chemical compound, sugar that exists in wheat
Dietary fat
Brazilian pork dish
group of stereoisomers
Popular nut
chemical compound with raw molecular formula H₂O; main constituent of the fluids of most living organisms
Hindu, Jain, Sikh, Bhuddist and South Asian festival of lights
food preservation with salt
Dietary fat, associated with beneficial health effects
thick, viscous liquid consisting primarily of a solution of sugar in water
Molecule that inhibits the oxidation of other molecules
class of naturally occurring chemical compounds
esters of three fatty acid chains and the alcohol glycerol, one of the three main macronutrients, also known as triglycerides
potassium acid salt of tartaric acid
Concentrated extract of almond flavor
Variety of almond with unpalatable nut
substance which liberates gas and thereby increases the volume of a dough or batter
Chemical compound giving a proton or accepting an electron pair
Macronutrient, representing sugars, starches, and fiber
Dietary fat, associated with negative health effects
Chemically altered fat
Chemical process by which starch becomes hard and brittle
Nutrient required in large quantities for energy and health
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