Faster access than browser!Similarities between Canning and Food
Canning and Food have 24 things in common (in Unionpedia): Acid, Asparagus, Carrot, Dairy, Dietary fiber, Europe, Food industry, Food preservation, French cuisine, Fruit, Lentil, Louis Pasteur, Maize, Meat, Medical emergency, Mushroom, Pea, Pickling, Pressure cooking, Salt, Seafood, Spinach, Vegetable, Vitamin.
Acid
An acid is a molecule or ion capable of donating a hydron (proton or hydrogen ion H+), or, alternatively, capable of forming a covalent bond with an electron pair (a Lewis acid).
Acid and Canning · Acid and Food ·
Asparagus
Asparagus, or garden asparagus, folk name sparrow grass, scientific name Asparagus officinalis, is a spring vegetable, a flowering perennial plant species in the genus Asparagus.
Asparagus and Canning · Asparagus and Food ·
Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.
Canning and Carrot · Carrot and Food ·
Dairy
A dairy is a business enterprise established for the harvesting or processing (or both) of animal milk – mostly from cows or goats, but also from buffaloes, sheep, horses, or camels – for human consumption.
Canning and Dairy · Dairy and Food ·
Dietary fiber
Dietary fiber or roughage is the indigestible portion of food derived from plants.
Canning and Dietary fiber · Dietary fiber and Food ·
Europe
Europe is a continent located entirely in the Northern Hemisphere and mostly in the Eastern Hemisphere.
Canning and Europe · Europe and Food ·
Food industry
The food industry is a complex, global collective of diverse businesses that supplies most of the food consumed by the world population.
Canning and Food industry · Food and Food industry ·
Food preservation
Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.
Canning and Food preservation · Food and Food preservation ·
French cuisine
French cuisine consists of the cooking traditions and practices from France.
Canning and French cuisine · Food and French cuisine ·
Fruit
In botany, a fruit is the seed-bearing structure in flowering plants (also known as angiosperms) formed from the ovary after flowering.
Canning and Fruit · Food and Fruit ·
Lentil
The lentil (Lens culinaris or Lens esculenta) is an edible pulse.
Canning and Lentil · Food and Lentil ·
Louis Pasteur
Louis Pasteur (December 27, 1822 – September 28, 1895) was a French biologist, microbiologist and chemist renowned for his discoveries of the principles of vaccination, microbial fermentation and pasteurization.
Canning and Louis Pasteur · Food and Louis Pasteur ·
Maize
Maize (Zea mays subsp. mays, from maíz after Taíno mahiz), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
Canning and Maize · Food and Maize ·
Meat
Meat is animal flesh that is eaten as food.
Canning and Meat · Food and Meat ·
Medical emergency
A medical emergency is an acute injury or illness that poses an immediate risk to a person's life or long-term health.
Canning and Medical emergency · Food and Medical emergency ·
Mushroom
A mushroom, or toadstool, is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground on soil or on its food source.
Canning and Mushroom · Food and Mushroom ·
Pea
The pea is most commonly the small spherical seed or the seed-pod of the pod fruit Pisum sativum.
Canning and Pea · Food and Pea ·
Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.
Canning and Pickling · Food and Pickling ·
Pressure cooking
Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel known as a pressure cooker.
Canning and Pressure cooking · Food and Pressure cooking ·
Salt
Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
Canning and Salt · Food and Salt ·
Seafood
Seafood is any form of sea life regarded as food by humans.
Canning and Seafood · Food and Seafood ·
Spinach
Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia.
Canning and Spinach · Food and Spinach ·
Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
Canning and Vegetable · Food and Vegetable ·
Vitamin
A vitamin is an organic molecule (or related set of molecules) which is an essential micronutrient - that is, a substance which an organism needs in small quantities for the proper functioning of its metabolism - but cannot synthesize it (either at all, or in sufficient quantities), and therefore it must be obtained through the diet.
The list above answers the following questions
- What Canning and Food have in common
- What are the similarities between Canning and Food
Canning and Food Comparison
Canning has 136 relations, while Food has 436. As they have in common 24, the Jaccard index is 4.20% = 24 / (136 + 436).
References
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