Found 92 results.
weak organic acid
chemical compound
group of stereoisomers
Bacterial product with crucial role in yogurt, cheese, pickles, and sourdough
Food additive adding acid to food
chemical compound
chemical compound
Organic compound containing both amino and acidic functional groups, important in biology
Acid contained by vinegar
Antiseptic chemical, previously used in wine preservation
liquid remaining after milk has been curdled and strained
simple sugars such as glucose and fructose
Milk modified by acid, either through fermentation or added ingredients
disaccharide made of glucose and fructose
Simplest sugar
chemical compound
Chemical compound with minty odor
pungent-smelling salt
chemical compound
complex sugar, formed when two monosaccharides are joined by glycosidic linkage
chemical compound
food preservation with salt
Fizzy powdered confectionery
Molecule also known as Vitamin C
Chiantiit
Italian red wine
vegetable oil
vegetable oil
Clear vinegar with neutral flavor profile
chemical compound
Sweet fruit with aromatic flesh and tender, fuzzy peel
potassium acid salt of tartaric acid
wine growing areas in France
wine growing areas in France
wine growing areas in France
Variant of the Diet Coke
Intoxicating liquid naturally produced by yeast
Brewing technique of adding calcium sulfate
chemical compound with raw molecular formula H₂O; main constituent of the fluids of most living organisms
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
chemical compound
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
Long American sandwich with many fillings
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
Long bread roll used for sandwiches
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
French wine AOC, sub-region of the Medoc and Bordeaux
landform and a geographic sub-region of the Los Angeles metropolitan area
cut of beef and is part of the sub primal cut known as the chuck
cut of beef and is part of the sub primal cut known as the chuck
dehydrated fruit Prunus sect. Armeniaca
genus of plants
laboratory and industrial chemical
chemical element with symbol S and atomic number 16
Muscadetfr
French white wine