Found 93 results.
Weak acid, contained by citrus fruits
Bacterial product with crucial role in yogurt, cheese, pickles, and sourdough
Food additive adding acid to food
Acid contained by vinegar
Antiseptic chemical, previously used in wine preservation
liquid remaining after milk has been curdled and strained
Naturally occurring acid, common in apples
simple sugars such as glucose and fructose
disaccharide made of glucose and fructose
Simplest sugar
chemical compound
Sugar alcohol, used as sugar substitute
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
Synthetic food preservative, also called BHA
Milk modified by acid, either through fermentation or added ingredients
Fizzy powdered confectionery
Acid used in the food industry as preservative and flavor enhancer
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
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
potassium acid salt of tartaric acid
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
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
Chemical form of fats in the body and the diet
Long bread roll used for sandwiches
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 emulsifier added to processed foods
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, typically fish or plant based, liquid at room temperature
Belgian beer style
Sharp, clear, intense vinegar derived from distilled alcohol
Fat naturally occurring in mammal milk
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
French white wine