Found 93 results.
Dietary fat
Building blocks of fats
Bacterial product with crucial role in yogurt, cheese, pickles, and sourdough
Food additive adding acid to food
animal fat from domestic chicken
chemical compound
liquid remaining after milk has been curdled and strained
Acid contained by vinegar
esters of three fatty acid chains and the alcohol glycerol, one of the three main macronutrients, also known as triglycerides
weak organic acid
Milk modified by acid, either through fermentation or added ingredients
Fizzy powdered confectionery
group of stereoisomers
Molecule also known as Vitamin C
Egg masses of fish and other marine animals
dietary supplement derived from liver of cod fish
way of life and diet that rejects the use of animals and their by-products
way of life and diet that rejects the use of animals and their by-products
vegetable oil
vegetable oil
Clear vinegar with neutral flavor profile
chemical compound
potassium acid salt of tartaric acid
semi-solid white fat product obtained by rendering the fatty tissue of the pig
Organic compound containing both amino and acidic functional groups, important in biology
Process of adding acid to food
Rugbrødda
Danish style rye bread
vinegar made from cider or apple must
class of naturally occurring chemical compounds
dry chemical leavening agent
Dietary fat, associated with negative health effects
Plant seed that can be used like a cereal but is not a grass
liquid fat extracted by pressing olives
liquid fat extracted by pressing olives
Ciccioliit
traditional European dish made of grilled scraps of fatty pork meat
cabbage that has been fermented by various lactic acid bacteria
Process of altering proteins through heat, acid, or agitation
species of fish
species of Pacific salmon
Common name for fish found in Atlantic and Pacific oceans
delicacies of French and Cantonese cuisine
Ground almonds
InterPro Family
food
company
company
yellow or white, creamy or solid food made from the pressed curds of milk
Chhenahi
type of cheese curds originating in India
Sugar product used to produce preserves
Oil extracted from the hard outer brown layer of rice
salt of fatty acids (long-chain carboxylic acids), used for washing and cleaning
edible plant oil derived from the kernel of the oil palm Elaeis guineensis
oil pressed from the seed of the sunflower
Process of softening and sweetening in fruits
mixture of many substances remaining after cocoa butter is extracted from cacao beans
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
emulsifier
type of bannock, griddle cake or scone
Liquid produced during acidification of diary
Chemical compound giving a proton or accepting an electron pair
Scottish cheese
Cows' milk cheese from Paraguay
Turkish fermented grape juice drink
Viilifi
Fermented Finnish Milk Product
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
Slovene dish of pork head and neck parts
indigestible portion of food derived from plants
savoury, fatty, and moist boneless pork roast of Italian culinary tradition
Torojp-ro
Japanese term for fatty tuna
boneless cut of fatty meat from the belly of a pig
pelagic fish
American wine region
Molecule that inhibits the oxidation of other molecules
chemical compound
Coffee made by steeping grounds in cold water
Dietary fat, associated with beneficial health effects
Citrus fruit
polysaccharide found in brown algae
Fish dishes marinated in acid
Inorganic chemicals that either produce or become acid