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33 relations: Aflatoxin, Aspergillus flavus, Bacteria, Bongkrek acid, Burkholderia gladioli, By-product, Cassava, Cholesterol, Coconut, Coconut milk, Economic efficiency, Expeller pressing, Fermentation in food processing, Food industry, Fungus, Indonesia, Mold, Neurospora, Oil, Okara (food), Peanut, Press cake, Rhizopus oligosporus, Soybean, Staple food, Starch, Sundanese cuisine, Sundanese people, Tapioca, Tempeh, Tofu, Toxoflavin, West Java.
Aflatoxin
Aflatoxins are poisonous carcinogens that are produced by certain molds (Aspergillus flavus and Aspergillus parasiticus) which grow in soil, decaying vegetation, hay, and grains.
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Aspergillus flavus
Aspergillus flavus is a saprotrophic and pathogenic fungus with a cosmopolitan distribution.
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Bacteria
Bacteria (common noun bacteria, singular bacterium) is a type of biological cell.
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Bongkrek acid
Bongkrek acid (also known as bongkrekic acid) is a respiratory toxin more deadly than other mitochondrial poisons such as cyanide or 2,4-dinitrophenol.
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Burkholderia gladioli
Burkholderia gladioli is a species of aerobic gram-negative rod-shaped bacteria that causes disease in both humans and plants.
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By-product
A by-product is a secondary product derived from a manufacturing process or chemical reaction.
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Cassava
Manihot esculenta, commonly called cassava, manioc, yuca, mandioca and Brazilian arrowroot, is a woody shrub native to South America of the spurge family, Euphorbiaceae.
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Cholesterol
Cholesterol (from the Ancient Greek chole- (bile) and stereos (solid), followed by the chemical suffix -ol for an alcohol) is an organic molecule.
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Coconut
The coconut tree (Cocos nucifera) is a member of the family Arecaceae (palm family) and the only species of the genus Cocos.
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Coconut milk
Coconut milk is the liquid that comes from the grated meat of a mature coconut.
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Economic efficiency
Economic efficiency is, roughly speaking, a situation in which nothing can be improved without something else being hurt.
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Expeller pressing
Expeller pressing (also called oil pressing) is a mechanical method for extracting oil from raw materials trademarked by Anderson International Corp.
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Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
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Food industry
The food industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population.
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Fungus
A fungus (plural: fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms.
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Indonesia
Indonesia (or; Indonesian), officially the Republic of Indonesia (Republik Indonesia), is a transcontinental unitary sovereign state located mainly in Southeast Asia, with some territories in Oceania.
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Mold
A mold or mould (is a fungus that grows in the form of multicellular filaments called hyphae.
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Neurospora
Neurospora is a genus of Ascomycete fungi.
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Oil
An oil is any nonpolar chemical substance that is a viscous liquid at ambient temperatures and is both hydrophobic (does not mix with water, literally "water fearing") and lipophilic (mixes with other oils, literally "fat loving").
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Okara (food)
Okara, soy pulp, or tofu dregs is a pulp consisting of insoluble parts of the soybean that remains after pureed soybeans are filtered in the production of soy milk and tofu.
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Peanut
The peanut, also known as the groundnut or the goober and taxonomically classified as Arachis hypogaea, is a legume crop grown mainly for its edible seeds.
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Press cake
A press cake or oil cake is the solids remaining after pressing something to extract the liquids.
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Rhizopus oligosporus
Rhizopus oligosporus is a fungus of the family Mucoraceae and is a widely used starter culture for the production of tempeh at home and industrially.
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Soybean
The soybean (Glycine max), or soya bean, is a species of legume native to East Asia, widely grown for its edible bean, which has numerous uses.
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Staple food
A staple food, or simply a staple, is a food that is eaten routinely and in such quantities that it constitutes a dominant portion of a standard diet for a given people, supplying a large fraction of energy needs and generally forming a significant proportion of the intake of other nutrients as well.
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Starch
Starch or amylum is a polymeric carbohydrate consisting of a large number of glucose units joined by glycosidic bonds.
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Sundanese cuisine
Sundanese cuisine is the cuisine of the Sundanese people of West Java, Indonesia.
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Sundanese people
The Sundanese (Sundanese:, Urang Sunda) are an Austronesian ethnic group native to the western part of the Indonesian island of Java.
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Tapioca
Tapioca is a starch extracted from cassava root (Manihot esculenta).
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Tempeh
Tempeh (témpé) is a traditional soy product originating from Indonesia.
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Tofu
Tofu, also known as bean curd, is a food cultivated by coagulating soy milk and then pressing the resulting curds into soft white blocks.
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Toxoflavin
Toxoflavin is a toxin produced by a variety of bacteria including Burkholderia gladioli.
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West Java
West Java (Jawa Barat, abbreviated as Jabar; Sundanese: Jawa Kulon) is a province of Indonesia.
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References
[1] https://en.wikipedia.org/wiki/Oncom
