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73 relations: Baked potato, Baking, Bar (unit), Beef Stroganoff, Biscuit, Burrito, Butterfat, Cake, Calcium phosphate, Carrageenan, Casein, Chicken paprikash, Chives, Citric acid, Condiment, Cookie, Corn starch, Cracker (food), Crème fraîche, Cream, Cream cheese, Crema (dairy product), Cross-link, Dairy product, Diacetyl, Doughnut, Emulsion, Europe, Fermentation, Fermentation in food processing, Fermentation starter, Fermented milk products, Field capacity, Gelatin, Glycoprotein, Gram-positive bacteria, Guacamole, Guar gum, Isoelectric point, Lactobacillales, List of dairy products, Locust bean gum, Mayonnaise, Microbiological culture, Milk, Nachos, North America, Organic acid, Pasteurization, Polysaccharide, ..., Pomazánkové máslo, Porosity, Potassium sorbate, Potato chip, Protein, Rømmegrøt, Refrigeration, Rennet, Scone, Serum protein electrophoresis, Smetana (dairy product), Sodium citrate, Sodium phosphates, Souring, Syneresis (chemistry), Taco, Taquito, Tex-Mex, Thixotropy, Viscosity, Whey protein, Yogurt, Zeta potential. Expand index (23 more) »
Baked potato
A baked potato, or jacket potato, is a potato that has been baked for eating.
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Baking
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones.
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Bar (unit)
The bar is a metric unit of pressure, but is not approved as part of the International System of Units (SI).
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Beef Stroganoff
Beef Stroganoff or Beef Stroganov (Russian: бефстроганов befstróganov) is a Russian dish of sautéed pieces of beef served in a sauce with smetana (sour cream).
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Biscuit
Biscuit is a term used for a variety of primarily flour-based baked food products.
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Burrito
A burrito is a dish in Mexican and Tex-Mex cuisine that consists of a flour tortilla with various other ingredients.
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Butterfat
Butterfat or milkfat is the fatty portion of milk.
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Cake
Cake is a form of sweet dessert that is typically baked.
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Calcium phosphate
Calcium phosphate is a family of materials and minerals containing calcium ions (Ca2+) together with inorganic phosphate anions.
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Carrageenan
Carrageenans or carrageenins (from Irish, "little rock") are a family of linear sulfated polysaccharides that are extracted from red edible seaweeds.
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Casein
Casein ("kay-seen", from Latin caseus, "cheese") is a family of related phosphoproteins (αS1, αS2, β, κ).
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Chicken paprikash
Chicken paprikash (paprikás csirke or csirkepaprikás) or paprika chicken is a popular dish of Hungarian origin and one of the most famous variations on the paprikash preparations common to Hungarian tables.
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Chives
Chives, scientific name Allium schoenoprasum, is an edible species of the genus Allium.
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Citric acid
Citric acid is a weak organic acid that has the chemical formula.
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Condiment
A condiment is a spice, sauce, or preparation that is added to food to impart a particular flavor, to enhance its flavor, or in some cultures, to complement the dish.
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Cookie
A cookie is a baked or cooked food that is small, flat and sweet.
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Corn starch
Corn starch, cornstarch, cornflour or maize starch or maize is the starch derived from the corn (maize) grain.
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Cracker (food)
A cracker is a baked food typically made from flour.
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Crème fraîche
Crème fraîche (English pronunciation:,, lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of around 4.5.
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Cream
Cream is a dairy product composed of the higher-butterfat layer skimmed from the top of milk before homogenization.
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Cream cheese
Cream cheese is a soft, mild-tasting fresh cheese made from milk and cream.
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Crema (dairy product)
Crema, sometimes referred to as crema espesa (English: "thick cream"), and referred to as crema fresca (English: "fresh cream") in Mexico, is a Mexican dairy product prepared with heavy cream and buttermilk.
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Cross-link
A cross-link is a bond that links one polymer chain to another.
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Dairy product
Dairy products, milk products or lacticinia are a type of food produced from or containing the milk of mammals, primarily cattle, water buffaloes, goats, sheep, camels, and humans.
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Diacetyl
Diacetyl (IUPAC systematic name: butanedione or butane-2,3-dione) is an organic compound with the chemical formula (CH3CO)2.
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Doughnut
A doughnut or donut (both: or; see etymology section) is a type of fried dough confection or dessert food.
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Emulsion
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable).
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Europe
Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere.
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Fermentation
Fermentation is a metabolic process that consumes sugar in the absence of oxygen.
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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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Fermentation starter
A fermentation starter (called simply starter within the corresponding context, sometimes called a mother) is a preparation to assist the beginning of the fermentation process in preparation of various foods and fermented drinks.
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Fermented milk products
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
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Field capacity
Field Capacity is the amount of soil moisture or water content held in the soil after excess water has drained away and the rate of downward movement has decreased.
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Gelatin
Gelatin or gelatine (from gelatus meaning "stiff", "frozen") is a translucent, colorless, brittle (when dry), flavorless food derived from collagen obtained from various animal body parts.
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Glycoprotein
Glycoproteins are proteins that contain oligosaccharide chains (glycans) covalently attached to amino acid side-chains.
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Gram-positive bacteria
Gram-positive bacteria are bacteria that give a positive result in the Gram stain test, which is traditionally used to quickly classify bacteria into two broad categories according to their cell wall.
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Guacamole
Guacamole (or; sometimes informally referred to as "guac" in North America) is an avocado-based dip, spread, or salad first developed by the Aztecs in what is now Mexico.
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Guar gum
Guar gum, also called guaran, is a galactomannan polysaccharide extracted from guar beans that has thickening and stabilizing properties useful in the food and hydraulic fracturing industries.
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Isoelectric point
The isoelectric point (pI, pH(I), IEP), is the pH at which a particular molecule carries no net electrical charge or is electrically neutral in the statistical mean.
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Lactobacillales
Lactobacillales or lactic acid bacteria (LAB) are an order of Gram-positive, low-GC, acid-tolerant, generally nonsporulating, nonrespiring, either rod- or coccus-shaped bacteria that share common metabolic and physiological characteristics. These bacteria, usually found in decomposing plants and milk products, produce lactic acid as the major metabolic end product of carbohydrate fermentation. This trait has, throughout history, linked LAB with food fermentations, as acidification inhibits the growth of spoilage agents. Proteinaceous bacteriocins are produced by several LAB strains and provide an additional hurdle for spoilage and pathogenic microorganisms. Furthermore, lactic acid and other metabolic products contribute to the organoleptic and textural profile of a food item. The industrial importance of the LAB is further evidenced by their generally recognized as safe (GRAS) status, due to their ubiquitous appearance in food and their contribution to the healthy microflora of human mucosal surfaces. The genera that comprise the LAB are at its core Lactobacillus, Leuconostoc, Pediococcus, Lactococcus, and Streptococcus, as well as the more peripheral Aerococcus, Carnobacterium, Enterococcus, Oenococcus, Sporolactobacillus, Tetragenococcus, Vagococcus, and Weissella; these belong to the order Lactobacillales.
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List of dairy products
This is a list of dairy products.
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Locust bean gum
Locust bean gum (LBG, also known as carob gum, carob bean gum, carobin, E410) is a thickening agent and a gelling agent used in food technology.
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Mayonnaise
Mayonnaise (also), informally mayo, is a thick cold sauce or dressing usually used in sandwiches and composed salads.
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Microbiological culture
A microbiological culture, or microbial culture, is a method of multiplying microbial organisms by letting them reproduce in predetermined culture medium under controlled laboratory conditions.
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Milk
Milk is a white liquid produced by the mammary glands of mammals.
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Nachos
Nachos is a dish from northern Mexico that consists of tortilla chips (or totopos) covered with cheese or a cheese-based sauce often served as a snack.
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North America
North America is a continent entirely within the Northern Hemisphere and almost all within the Western Hemisphere; it is also considered by some to be a northern subcontinent of the Americas.
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Organic acid
An organic acid is an organic compound with acidic properties.
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Pasteurization
Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat (Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety. This process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Most liquid products are heat treated in a continuous system where heat can be applied using plate heat exchanger and/or direct or indirect use of steam and hot water. Due to the mild heat there are minor changes to the nutritional quality of foods as well as the sensory characteristics. Pascalization or high pressure processing (HPP) and Pulsed Electric Field (PEF) are non-thermal processes that are also used to pasteurize foods.
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Polysaccharide
Polysaccharides are polymeric carbohydrate molecules composed of long chains of monosaccharide units bound together by glycosidic linkages, and on hydrolysis give the constituent monosaccharides or oligosaccharides.
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Pomazánkové máslo
Pomazánkové máslo (literally: "spread butter") is a traditional Czech and Slovak dairy product.
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Porosity
Porosity or void fraction is a measure of the void (i.e. "empty") spaces in a material, and is a fraction of the volume of voids over the total volume, between 0 and 1, or as a percentage between 0% and 100%.
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Potassium sorbate
Potassium sorbate is the potassium salt of sorbic acid, chemical formula CH3CH.
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Potato chip
Potato chips or crisps are thin slices of potato that have been deep fried or baked until crunchy.
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Protein
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.
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Rømmegrøt
Rømmegrøt, also known as rømmegraut, is a Norwegian porridge made with sour cream, whole milk, wheat flour, butter, and salt.
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Refrigeration
Refrigeration is a process of removing heat from a low-temperature reservoir and transferring it to a high-temperature reservoir.
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Rennet
Rennet is a complex set of enzymes produced in the stomachs of ruminant mammals.
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Scone
A scone is a baked good, usually made of wheat, or oatmeal with baking powder as a leavening agent and baked on sheet pans.
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Serum protein electrophoresis
Serum protein electrophoresis (SPEP or SPE) is a laboratory test that examines specific proteins in the blood called globulins.
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Smetana (dairy product)
Smetana is one of the names for a range of sour creams from Central and Eastern Europe.
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Sodium citrate
Sodium citrate may refer to any of the sodium salts of citrate (though most commonly the third).
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Sodium phosphates
Sodium phosphate is a generic term for a variety of salts of sodium (Na+) and phosphate (PO43−).
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Souring
Souring is a cooking technique that uses exposure to an acid to effect a physical and chemical change in food.
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Syneresis (chemistry)
Syneresis (also spelled 'synæresis' or 'synaeresis'), in chemistry, is the extraction or expulsion of a liquid from a gel, as when serum drains from a contracting clot of blood.
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Taco
A taco is a traditional Mexican dish consisting of a corn or wheat tortilla folded or rolled around a filling.
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Taquito
A taquito (literally Spanish for "small taco"), tacos dorados, rolled taco, or flauta (literally Spanish for "flute") is a Mexican food dish that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken.
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Tex-Mex
Tex-Mex (from Texan and Mexican) is a fusion of Mexican and American cuisines, deriving from the culinary creations of Tejanos.
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Thixotropy
Thixotropy is a time-dependent shear thinning property.
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Viscosity
The viscosity of a fluid is the measure of its resistance to gradual deformation by shear stress or tensile stress.
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Whey protein
Whey protein is a mixture of globular proteins isolated from whey, the liquid material created as a by-product of cheese production.
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Yogurt
Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.
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Zeta potential
Zeta potential is a scientific term for electrokinetic potential in colloidal dispersions.
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Cultured cream, Sour Cream, Soured cream.
References
[1] https://en.wikipedia.org/wiki/Sour_cream
