Faster access than browser!Similarities between Food preservation and Pickling
Food preservation and Pickling have 31 things in common (in Unionpedia): Anaerobic organism, Antimicrobial, Brine, Cabbage, Canning, Capsicum, Carbon dioxide, Carcinogen, Carrot, China, Condiment, Corned beef, Ethylenediaminetetraacetic acid, Fermentation in food processing, Food, Fungus, Kimchi, Lactic acid, Lactobacillales, List of pickled foods, PH, Piccalilli, Pickled cucumber, Pickled egg, Plum, Refrigeration, Sauerkraut, Sterilization (microbiology), Vegetable oil, Vinegar, ..., World Health Organization. Expand index (1 more) »
Anaerobic organism
An anaerobic organism or anaerobe is any organism that does not require oxygen for growth.
Anaerobic organism and Food preservation · Anaerobic organism and Pickling ·
Antimicrobial
An antimicrobial is an agent that kills microorganisms or stops their growth.
Antimicrobial and Food preservation · Antimicrobial and Pickling ·
Brine
Brine is a high-concentration solution of salt (usually sodium chloride) in water.
Brine and Food preservation · Brine and Pickling ·
Cabbage
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
Cabbage and Food preservation · Cabbage and Pickling ·
Canning
Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container.
Canning and Food preservation · Canning and Pickling ·
Capsicum
Capsicum (also known as peppers) is a genus of flowering plants in the nightshade family Solanaceae.
Capsicum and Food preservation · Capsicum and Pickling ·
Carbon dioxide
Carbon dioxide (chemical formula) is a colorless gas with a density about 60% higher than that of dry air.
Carbon dioxide and Food preservation · Carbon dioxide and Pickling ·
Carcinogen
A carcinogen is any substance, radionuclide, or radiation that promotes carcinogenesis, the formation of cancer.
Carcinogen and Food preservation · Carcinogen and Pickling ·
Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.
Carrot and Food preservation · Carrot and Pickling ·
China
China, officially the People's Republic of China (PRC), is a unitary one-party sovereign state in East Asia and the world's most populous country, with a population of around /1e9 round 3 billion.
China and Food preservation · China and Pickling ·
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.
Condiment and Food preservation · Condiment and Pickling ·
Corned beef
Corned beef is a salt-cured beef product.
Corned beef and Food preservation · Corned beef and Pickling ·
Ethylenediaminetetraacetic acid
Ethylenediaminetetraacetic acid (EDTA), also known by several other names, is a chemical originating in multiseasonal plants with dormancy stages as a lipidopreservative which helps to develop the stem, currently used for both industrial and medical purposes.
Ethylenediaminetetraacetic acid and Food preservation · Ethylenediaminetetraacetic acid and Pickling ·
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.
Fermentation in food processing and Food preservation · Fermentation in food processing and Pickling ·
Food
Food is any substance consumed to provide nutritional support for an organism.
Food and Food preservation · Food and Pickling ·
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.
Food preservation and Fungus · Fungus and Pickling ·
Kimchi
Kimchi (gimchi), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).
Food preservation and Kimchi · Kimchi and Pickling ·
Lactic acid
Lactic acid is an organic compound with the formula CH3CH(OH)COOH.
Food preservation and Lactic acid · Lactic acid and Pickling ·
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.
Food preservation and Lactobacillales · Lactobacillales and Pickling ·
List of pickled foods
This is a list of pickled foods.
Food preservation and List of pickled foods · List of pickled foods and Pickling ·
PH
In chemistry, pH is a logarithmic scale used to specify the acidity or basicity of an aqueous solution.
Food preservation and PH · PH and Pickling ·
Piccalilli
Piccalilli is an English interpretation of South Asian pickles, a relish of chopped pickled vegetables and spices;Spelling as per The Chambers Dictionary, 1994,.
Food preservation and Piccalilli · Piccalilli and Pickling ·
Pickled cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.
Food preservation and Pickled cucumber · Pickled cucumber and Pickling ·
Pickled egg
Pickled eggs are typically hard boiled eggs that are cured in vinegar or brine.
Food preservation and Pickled egg · Pickled egg and Pickling ·
Plum
A plum is a fruit of the subgenus Prunus of the genus Prunus. The subgenus is distinguished from other subgenera (peaches, cherries, bird cherries, etc.) in the shoots having terminal bud and solitary side buds (not clustered), the flowers in groups of one to five together on short stems, and the fruit having a groove running down one side and a smooth stone (or pit).
Food preservation and Plum · Pickling and Plum ·
Refrigeration
Refrigeration is a process of removing heat from a low-temperature reservoir and transferring it to a high-temperature reservoir.
Food preservation and Refrigeration · Pickling and Refrigeration ·
Sauerkraut
Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.
Food preservation and Sauerkraut · Pickling and Sauerkraut ·
Sterilization (microbiology)
Sterilization (or sterilisation) refers to any process that eliminates, removes, kills, or deactivates all forms of life and other biological agents (such as fungi, bacteria, viruses, spore forms, prions, unicellular eukaryotic organisms such as Plasmodium, etc.) present in a specified region, such as a surface, a volume of fluid, medication, or in a compound such as biological culture media.
Food preservation and Sterilization (microbiology) · Pickling and Sterilization (microbiology) ·
Vegetable oil
Vegetable oils, or vegetable fats, are fats extracted from seeds, or less often, from other parts of fruits.
Food preservation and Vegetable oil · Pickling and Vegetable oil ·
Vinegar
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water (H2O), and trace chemicals that may include flavorings.
Food preservation and Vinegar · Pickling and Vinegar ·
World Health Organization
The World Health Organization (WHO; French: Organisation mondiale de la santé) is a specialized agency of the United Nations that is concerned with international public health.
Food preservation and World Health Organization · Pickling and World Health Organization ·
The list above answers the following questions
- What Food preservation and Pickling have in common
- What are the similarities between Food preservation and Pickling
Food preservation and Pickling Comparison
Food preservation has 204 relations, while Pickling has 199. As they have in common 31, the Jaccard index is 7.69% = 31 / (204 + 199).
References
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