Found 93 results.
Species of sorrel
Bacterial product with crucial role in yogurt, cheese, pickles, and sourdough
Food additive adding acid to food
chemical compound
liquid remaining after milk has been curdled and strained
Acid contained by vinegar
weak organic acid
Plant cultivated for thick, tart stalks
Plant in buckwheat family, used for leaves
Milk modified by acid, either through fermentation or added ingredients
Fizzy powdered confectionery
group of stereoisomers
Molecule also known as Vitamin C
vegetable oil
vegetable oil
Clear vinegar with neutral flavor profile
chemical compound
potassium acid salt of tartaric acid
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
cabbage that has been fermented by various lactic acid bacteria
Process of altering proteins through heat, acid, or agitation
Building blocks of fats
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
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
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
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
Dietary fat
Belgian beer style
Sharp, clear, intense vinegar derived from distilled alcohol
Citrus fruit
polysaccharide found in brown algae
Fish dishes marinated in acid
Inorganic chemicals that either produce or become acid
Water with low level of acid
Amino acid used as dough conditioner
Edible seeds of beans, peas, and lentils
traditional Southern African non-alcoholic drink
Scamorzait
Italian cheese
Hacheenl
Dutch stew
Naemlao
food
Sviðis
Icelandic dish made from sheep's head
edible plant oil derived from the kernel of the oil palm Elaeis guineensis
Flowering plant cultivated for oily seeds
oil pressed from the seed of the sunflower
Lemon citrus with ample juice
Orange citrus fruit
Green citrus fruit cultivated for peel and juice
Juice of lemons
Sweet fruit with aromatic flesh and tender, fuzzy peel
species of plant
Acidic seasoning liquid made by fermentation
chemical compound
Vinegar made from malted barley
oil derived from plants
Balao-balaofil
Filipino fermented shrimp and rice dish
whole grain wheat flakes breakfast cereal
Process of softening and sweetening in fruits
Chemical compound, the simplest ketone
chemical compound