1.
Food processing
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Food processing is the transformation of raw ingredients, by physical or chemical means into food, or of food into other forms. Food processing combines raw food ingredients to produce food products that can be easily prepared and served by the consumer. Salt-preservation was especially common for foods that constituted warrior and sailors diets until the introduction of canning methods and these tried and tested processing techniques remained essentially the same until the advent of the industrial revolution. Examples of ready-meals also date back to before the preindustrial revolution, both during ancient times and today in modern society these are considered processed foods. Modern food processing technology developed in the 19th and 20th centuries was developed in a part to serve military needs. Although initially expensive and somewhat hazardous due to the used in cans. Pasteurization, discovered by Louis Pasteur in 1864, improved the quality of preserved foods and introduced the wine, beer, in the late 20th century, products such as dried instant soups, reconstituted fruits and juices, and self cooking meals such as MRE food ration were developed. In western Europe and North America, the half of the 20th century witnessed a rise in the pursuit of convenience. Food processing companies marketed their products especially towards middle-class working wives, frozen foods found their success in sales of juice concentrates and TV dinners. Processors utilised the perceived value of time to appeal to the population. Benefits of food processing include toxin removal, preservation, easing marketing and distribution tasks, modern supermarkets would not exist without modern food processing techniques, and long voyages would not be possible. Processed foods are less susceptible to early spoilage than fresh foods and are better suited for long distance transportation from the source to the consumer. When they were first introduced, some processed foods helped to alleviate food shortages, processing can also reduce the incidence of food borne disease. Fresh materials, such as produce and raw meats, are more likely to harbour pathogenic micro-organisms capable of causing serious illnesses. The extremely varied modern diet is only possible on a wide scale because of food processing. Transportation of more exotic foods, as well as the elimination of much hard labour gives the modern eater easy access to a variety of food unimaginable to their ancestors. The act of processing can often improve the taste of food significantly, mass production of food is much cheaper overall than individual production of meals from raw ingredients. Therefore, a profit potential exists for the manufacturers and suppliers of processed food products
2.
Brine
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Brine is a solution of salt in water. In different contexts, brine may refer to salt solutions ranging from about 3. 5% up to about 26%, fahrenheit could reliably reproduce by freezing brine. By reference, seawater usually freezes at −2 °C, at 100 °C, saturated sodium chloride brine is about 28% salt by weight. At 0 °C, brine can only hold about 26% salt, the thermal conductivity of seawater is 0.6 W/mK at 25 °C. The majority of hydrogen produced through electrolysis is a side product in the production of chlorine. 2 NaCl +2 H2O →2 NaOH + H2 + Cl2 Brine is a fluid used in large refrigeration installations for the transport of thermal energy from place to place. The lowest freezing point obtainable for NaCl brine is −21.1 °C at 23. 3wt% NaCl and this is called the eutectic point. In lower temperatures, a solution can be used to de-ice or reduce freezing temperatures on roads. In cooking, brine is used for food brining and salting, in hydrology, brine is a form of salt water, namely, water with relatively high concentration of salt. Brine mining Saline water Brackish water
3.
Kosher salt
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Koshering salt, usually referred to as kosher salt in the US, is a variety of edible salt with a much larger grain size than some common table salt. Like common table salt, kosher salt consists mainly of the compound sodium chloride. Unlike some common salt, kosher salt typically contains no added iodine. Some brands will include anticaking agents in small amounts, rather than cubic crystals, kosher salt has a flat plate-like shape. Kosher salt may also have a pyramidal shape. The flat form of salt is usually made when cubic crystals are forced into this shape under pressure. The pyramidal salt crystals are made by an evaporative process called the Alberger process. Kosher salt is usually manufactured with a size larger than table salt grains. The traditional use of salt is for removing surface blood from meat by desiccation. The meat is soaked in water, drained, covered with a thin layer of salt. The salt remains on the surface of the meat, for the most part undissolved, the salt grains are then washed off and discarded, carrying away the fluids absorbed. Compare this process to full desiccation of meat, which yields salt-cured meat
4.
Food preservation
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Food preservation is to prevent the growth of bacteria, fungi, or other micro-organisms, as well as slowing the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation, many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling, sugaring and sealing within an airtight jar, some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint, when compared to modern methods. Some methods of preservation are known to create carcinogens. Maintaining or creating nutritional value, texture and flavor is an important aspect of food preservation, new techniques of food preservation became available to the home chef from the dawn of agriculture until the Industrial Revolution. Drying is one of the oldest techniques used to hamper the decomposition of food products, as early as 12,000 BC, Middle Eastern and Oriental cultures were drying foods using the power of the sun. Vegetables and fruits are dried by the sun and wind. A fire would be built inside the building to provide the heat to dry the various fruits, vegetables, cooling preserves food by slowing down the growth and reproduction of microorganisms and the action of enzymes that causes the food to rot. Before the era of mechanical refrigeration, cooling for food storage occurred in the forms of root cellars, rural people often did their own ice cutting, whereas town and city dwellers often relied on the ice trade. For example, potato waffles are stored in the freezer, cold stores provide large-volume, long-term storage for strategic food stocks held in case of national emergency in many countries. Boiling liquid food items can kill any existing microbes, milk and water are often boiled to kill any harmful microbes that may be present in them. Heating to temperatures which are sufficient to kill microorganisms inside the food is a method used with perpetual stews, milk is also boiled before storing to kill many microorganisms. Salting or curing draws moisture from a substance by osmosis, substances are cured with salt, sugar or a combination of the two. Nitrates and nitrites are often used to cure meat and contribute the characteristic pink colour. It was a method of preservation in medieval times and around the 1700s. The earliest cultures have used sugar as a preservative, and it was commonplace to store fruit in honey, similar to pickled foods, sugar cane was brought to Europe through the trade routes. In northern climates without sufficient sun to dry foods, preserves are made by heating the fruit with sugar, sugar tends to draw water from the microbes. This process leaves the microbial cells dehydrated, thus killing them, in this way, the food will remain safe from microbial spoilage
5.
Seasoning
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Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavor. Seasonings include herbs and spices, which are frequently referred to as seasonings. However, Larousse Gastronomique states that to season and to flavour are not the thing, insisting that seasoning includes a large or small amount of salt being added to a preparation. Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate and this type of procedure is akin to curing. For instance, sea salt is rubbed into chicken, lamb, other seasonings like black pepper and basil transfer some of their flavor to the food. A well designed dish may combine seasonings that complement each other, in addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked. In some cultures, meat may be seasoned by pouring sauce over the dish at the table, a variety of seasoning techniques exist in various cultures. Infused oils are used for seasoning. There are two methods for doing an infusion—hot and cold, olive oil makes a good infusion base for some herbs, but tends to go rancid more quickly than other oils. Infused oils should be kept refrigerated, in Le Guide culinaire, Auguste Escoffier divides seasoning and condiments into the following groups, Saline seasonings—Salt, spiced salt, saltpeter. Acid seasonings—Plain vinegar, or same aromatized with tarragon, verjuice, lemon, hot seasonings—Peppercorns, ground or coarsely chopped pepper, or mignonette pepper, paprika, curry, cayenne, and mixed pepper spices. The pungents—onions, shallots, garlic, chives, and horseradish, fatty substances—Most animal fats, butter, vegetable greases. Condiment Flavor List of culinary herbs and spices List of spice mixes Popcorn seasoning
6.
Herb
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In general use, herbs are any plants used for food, flavoring, medicine, or fragrances for their savory or aromatic properties. Culinary use typically distinguishes herbs from spices, Herbs refers to the leafy green or flowering parts of a plant, while spices are produced from other parts of the plant, including seeds, berries, bark, roots and fruits. In botanical English, the herb is also used as a synonym of herbaceous plant. Herbs have a variety of uses including culinary, medicinal, and in some cases, general usage of the term herb differs between culinary herbs and medicinal herbs. In medicinal or spiritual use any of the parts of the plant might be considered herbs, including leaves, roots, flowers, seeds, root bark, inner bark, resin and pericarp. The word herb is pronounced /ˈhɜːrb/ in the UK, but /ˈɜːrb/ is common among North American speakers, as far back as 5000 BCE, Sumerians used herbs in medicine. Ancient Egyptians used fennel, coriander and thyme around 1555 BCE, in ancient Greece, in 162 CE, a physician by the name of Galen was known for concocting complicated herbal remedies that contained up to 100 ingredients. Culinary herbs are distinguished from vegetables in that, like spices, they are used in small amounts, Herbs can be perennials such as thyme or lavender, biennials such as parsley, or annuals like basil. Perennial herbs can be such as rosemary, Rosmarinus officinalis, or trees such as bay laurel, Laurus nobilis – this contrasts with botanical herbs. Some plants are used as herbs and spices, such as dill weed and dill seed or coriander leaves and seeds. Also, there are some such as those in the mint family that are used for both culinary and medicinal purposes. Some plants contain phytochemicals that have effects on the body, there may be some effects when consumed in the small levels that typify culinary spicing, and some herbs are toxic in larger quantities. For instance, some types of herbal extract, such as the extract of St. Johns-wort or of kava can be used for purposes to relieve depression. However, large amounts of these herbs may lead to toxic overload that may involve complications, some of a serious nature, Herbs have long been used as the basis of traditional Chinese herbal medicine, with usage dating as far back as the first century CE and far before. In India, the Ayurveda medicinal system is based on herbs, medicinal use of herbs in Western cultures has its roots in the Hippocratic elemental healing system, based on a quaternary elemental healing metaphor. Famous herbalist of the Western tradition include Avicenna, Galen, Paracelsus, Culpepper, the indigenous peoples of Australia developed herbal medicine based on plants that were readily available to them. The isolation of the people meant the remedies developed were for far less serious diseases. Herbs such as mint, wattle and eucalyptus were used for coughs, diarrhea, fever
7.
Spice
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A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, sometimes, spices may be ground into a powder for convenience. Spices are sometimes used in medicine, religious rituals, cosmetics or perfume production, the spice trade developed throughout South Asia and Middle East by at least 2000 BCE with cinnamon and black pepper, and in East Asia with herbs and pepper. The Egyptians used herbs for mummification and their demand for exotic spices and herbs helped stimulate world trade. The word spice comes from the Old French word espice, which became epice, and which came from the Latin root spec, by 1000 BCE, medical systems based upon herbs could be found in China, Korea, and India. Early uses were connected with magic, medicine, religion, tradition, archaeological excavations have uncovered clove burnt onto the floor of a kitchen, dated to 1700 BCE, at the Mesopotamian site of Terqa, in modern-day Syria. The ancient Indian epic Ramayana mentions cloves, the Romans had cloves in the 1st century CE, as Pliny the Elder wrote about them. In the story of Genesis, Joseph was sold into slavery by his brothers to spice merchants, in the biblical poem Song of Solomon, the male speaker compares his beloved to many forms of spices. The earliest written records of spices come from ancient Egyptian, Chinese, the Ebers Papyrus from Early Egyptians that dates from 1550 B. C. E. Describes some eight hundred different medicinal remedies and numerous medicinal procedures, historians believe that nutmeg, which originates from the Banda Islands in Southeast Asia, was introduced to Europe in the 6th century BCE. Indonesian merchants traveled around China, India, the Middle East, Arab merchants facilitated the routes through the Middle East and India. This resulted in the Egyptian port city of Alexandria being the trading center for spices. The most important discovery prior to the European spice trade were the monsoon winds, sailing from Eastern spice cultivators to Western European consumers gradually replaced the land-locked spice routes once facilitated by the Middle East Arab caravans. Spices were among the most demanded and expensive available in Europe in the Middle Ages. Given medieval medicines main theory of humorism, spices and herbs were indispensable to balance humors in food, in addition to being desired by those using medieval medicine, the European elite also craved spices in the Middle Ages. An example of the European aristocracys demand for spice comes from the King of Aragon and he was specifically looking for spices to put in wine, and was not alone among European monarchs at the time to have such a desire for spice. Spices were all imported from plantations in Asia and Africa, which made them expensive, from the 8th until the 15th century, the Republic of Venice had the monopoly on spice trade with the Middle East, and along with it the neighboring Italian city-states. The trade made the region rich and it has been estimated that around 1,000 tons of pepper and 1,000 tons of the other common spices were imported into Western Europe each year during the Late Middle Ages
8.
Sugar
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Sugar is the generic name for sweet, soluble carbohydrates, many of which are used in food. There are various types of derived from different sources. Simple sugars are called monosaccharides and include glucose, fructose, the table sugar or granulated sugar most customarily used as food is sucrose, a disaccharide of glucose and fructose. Sugar is used in prepared foods and it is added to some foods, in the body, sucrose is hydrolysed into the simple sugars fructose and glucose. Other disaccharides include maltose from malted grain, and lactose from milk, longer chains of sugars are called oligosaccharides or polysaccharides. Some other chemical substances, such as glycerol may also have a sweet taste, low-calorie food substitutes for sugar, described as artificial sweeteners, include aspartame and sucralose, a chlorinated derivative of sucrose. Sugars are found in the tissues of most plants and are present in sufficient concentrations for efficient commercial extraction in sugarcane, the world production of sugar in 2011 was about 168 million tonnes. The average person consumes about 24 kilograms of sugar each year, equivalent to over 260 food calories per person, since the latter part of the twentieth century, it has been questioned whether a diet high in sugars, especially refined sugars, is good for human health. Sugar has been linked to obesity, and suspected of, or fully implicated as a cause in the occurrence of diabetes, cardiovascular disease, dementia, macular degeneration, the etymology reflects the spread of the commodity. The English word sugar ultimately originates from the Sanskrit शर्करा, via Arabic سكر as granular or candied sugar, the contemporary Italian word is zucchero, whereas the Spanish and Portuguese words, azúcar and açúcar, respectively, have kept a trace of the Arabic definite article. The Old French word is zuchre and the contemporary French, sucre, the earliest Greek word attested is σάκχαρις. The English word jaggery, a brown sugar made from date palm sap or sugarcane juice, has a similar etymological origin – Portuguese jagara from the Sanskrit शर्करा. Sugar has been produced in the Indian subcontinent since ancient times and it was not plentiful or cheap in early times and honey was more often used for sweetening in most parts of the world. Originally, people chewed raw sugarcane to extract its sweetness, sugarcane was a native of tropical South Asia and Southeast Asia. Different species seem to have originated from different locations with Saccharum barberi originating in India and S. edule, one of the earliest historical references to sugarcane is in Chinese manuscripts dating back to 8th century BC that state that the use of sugarcane originated in India. Sugar was found in Europe by the 1st century AD, but only as an imported medicine and it is a kind of honey found in cane, white as gum, and it crunches between the teeth. It comes in lumps the size of a hazelnut, sugar is used only for medical purposes. Sugar remained relatively unimportant until the Indians discovered methods of turning sugarcane juice into granulated crystals that were easier to store, crystallized sugar was discovered by the time of the Imperial Guptas, around the 5th century AD
9.
Caramel
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Caramel is a beige to dark-brown confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream, the process of caramelization consists of heating sugar slowly to around 170 °C. As the sugar heats, the break down and re-form into compounds with a characteristic color and flavor. A variety of candies, desserts, and confections are made with caramel, brittles, nougats, pralines, crème brûlée, crème caramel, ice creams sometimes are flavored with or contain swirls of caramel. The English word comes from French caramel, borrowed from Spanish caramelo, most likely that comes from Late Latin calamellus sugar cane, a diminutive of calamus reed, cane, itself from Greek κάλαμος. Less likely, it comes from a Medieval Latin cannamella, from canna cane + mella honey, finally, some dictionaries connect it to an Arabic kora-mochalla ball of sweet. Caramel sauce is made by mixing caramelized sugar with cream, depending on the intended application, additional ingredients such as butter, fruit purees, liquors or vanilla are often used. Caramel sauce is used in a variety of desserts, though most notably as a topping for ice cream, when it is used for crème caramel or flan, it is known as clear caramel and only contains caramelized sugar and water. Butterscotch sauce is made with brown sugar, butter and often a splash of whiskey. Traditionally, butterscotch is a hard candy more in line with a toffee, toffee, or in the US caramel candy, is a soft, dense, chewy candy made by boiling a mixture of milk or cream, sugar, glucose, butter, and vanilla. The sugar and glucose are heated separately to reach 130 °C, the mixture is then stirred and reheated until it reaches 120 °C. Upon completion of cooking, vanilla or any additional flavorings and salt are added, adding the vanilla or flavorings earlier would result in their burning off at the high temperatures. Adding salt earlier in the process would result in inverting the sugars as they cooked, alternately, all ingredients may be cooked together. In this procedure, the mixture is not heated above the firm ball stage and this temperature is not high enough to caramelize sugar and this type of candy is often called milk caramel or cream caramel. Caramel coloring, a dark, bitter-tasting liquid, is the highly concentrated product of near total caramelization and it is used as food coloring and in beverages, such as cola. Caramelization is the removal of water from a sugar, proceeding to isomerization and polymerization of the sugars into various high-molecular-weight compounds, compounds such as difructose anhydride may be created from the monosaccharides after water loss. Fragmentation reactions result in low-molecular-weight compounds that may be volatile and may contribute to flavor, polymerization reactions lead to larger-molecular-weight compounds that contribute to the dark-brown color. In modern recipes and in production, glucose or invert sugar is added to prevent crystallization
10.
Vinegar
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Vinegar is a liquid consisting of about 5–20% acetic acid, water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria, Vinegar is now mainly used as a cooking ingredient, or in pickling. As the most easily manufactured mild acid, it has historically had a variety of industrial, medical. Commercial vinegar is produced either by a fast or a slow fermentation processes, in general, slow methods are used in traditional vinegars where fermentation proceeds slowly over the course of a few months or up to a year. The longer fermentation period allows for the accumulation of a non-toxic slime composed of acetic acid bacteria, fast methods add mother of vinegar to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced between 20 hours to three days, the conversion of ethanol and oxygen to acetic acid takes place by the following reaction, CH3CH2OH + O2 → CH3COOH + H2O Vinegar has been made and used by people for thousands of years. Traces of it have been found in Egyptian urns from around 3000 BC, apple cider vinegar is made from cider or apple must, and has a brownish-gold color. It is sometimes sold unfiltered and unpasteurized with the mother of vinegar present and it can be diluted with fruit juice or water or sweetened for consumption. Balsamic vinegar is an aged vinegar produced in the Modena. The original product—Traditional Balsamic Vinegar—is made from the juice, or must. It is very dark brown, rich, sweet, and complex, with the finest grades being aged in casks made variously of oak, mulberry, chestnut, cherry, juniper. Regardless of how it is produced, balsamic vinegar must be made from a grape product, a high acidity level is somewhat hidden by the sweetness of the other ingredients, making it very mellow. It ranges from yellow to golden brown in color, and has a mellow flavor, similar in some respects to rice vinegar. Because it contains no sugar, it is no sweeter than any other vinegar. In the Philippines, it often is labeled as sukang maasim, cane vinegars from Ilocos are made in two different ways. One way is to simply place sugar cane juice in large jars, the other way is through fermentation to produce a local wine known as basi. Low-quality basi is then allowed to undergo acetic acid fermentation that converts alcohol into acetic acid, a white variation has become quite popular in Brazil in recent years, where it is the cheapest type of vinegar sold. It is now common for other types of vinegar to be mixed with cane vinegar to lower the cost
11.
Meat
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Meat is animal flesh that is eaten as food. Humans have hunted and killed animals for meat since prehistoric times, the advent of civilization allowed the domestication of animals such as chickens, sheep, pigs and cattle. This eventually led to their use in production on an industrial scale with the aid of slaughterhouses. Meat is mainly composed of water, protein, and fat and it is edible raw, but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with and decomposition by bacteria, most often, meat refers to skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as offal. The word meat comes from the Old English word mete, which referred to food in general, the term is related to mad in Danish, mat in Swedish and Norwegian, and matur in Icelandic and Faroese, which also mean food. The word mete also exists in Old Frisian to denote important food, differentiating it from swiets, paleontological evidence suggests that meat constituted a substantial proportion of the diet of even the earliest humans. Early hunter-gatherers depended on the hunting of large animals such as bison. Several breeds of sheep were established in ancient Mesopotamia and Egypt by 3500–3000 BC, today, more than 200 sheep-breeds exist. Cattle were domesticated in Mesopotamia after settled agriculture was established about 5000 BC, modern domesticated cattle fall into the groups Bos taurus and Bos indicus, both descended from the now-extinct aurochs. The breeding of cattle, cattle optimized for meat production as opposed to animals best suited for draught or dairy purposes. Domestic pigs, which are descended from boars, are known to have existed about 2500 BC in modern-day Hungary and in Troy, earlier pottery from Jericho. Pork sausages and hams were of commercial importance in Greco-Roman times. Pigs continue to be bred intensively as they are being optimized to produce meat best suited for meat products. Other animals are or have raised or hunted for their flesh. The type of meat consumed varies much between different cultures, changes over time, depending on such as tradition and the availability of the animals. The amount and kind of meat consumed also varies by income, horses are commonly eaten in France, Italy, Germany and Japan, among other countries. Horses and other mammals such as reindeer were hunted during the late Paleolithic in western Europe
12.
Fish
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A fish is any member of a group of animals that consist of all gill-bearing aquatic craniate animals that lack limbs with digits. They form a group to the tunicates, together forming the olfactores. Included in this definition are the living hagfish, lampreys, and cartilaginous, tetrapods emerged within lobe-finned fishes, so cladistically they are fish as well. However, traditionally fish are rendered obsolete or paraphyletic by excluding the tetrapods, because in this manner the term fish is defined negatively as a paraphyletic group, it is not considered a formal taxonomic grouping in systematic biology. The traditional term pisces is considered a typological, but not a phylogenetic classification, the earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts, fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators, the first fish with jaws appeared in the Silurian period, after which many became formidable marine predators rather than just the prey of arthropods. Fish are abundant in most bodies of water and they can be found in nearly all aquatic environments, from high mountain streams to the abyssal and even hadal depths of the deepest oceans. With 33,100 described species, fish exhibit greater species diversity than any group of vertebrates. Fish are an important resource for humans worldwide, especially as food, commercial and subsistence fishers hunt fish in wild fisheries or farm them in ponds or in cages in the ocean. They are also caught by fishers, kept as pets, raised by fishkeepers. Fish have had a role in culture through the ages, serving as deities, religious symbols, fish do not represent a monophyletic group, and therefore the evolution of fish is not studied as a single event. Early fish from the record are represented by a group of small, jawless. Jawless fish lineages are mostly extinct, an extant clade, the lampreys may approximate ancient pre-jawed fish. The first jaws are found in Placodermi fossils, the diversity of jawed vertebrates may indicate the evolutionary advantage of a jawed mouth. It is unclear if the advantage of a hinged jaw is greater biting force, improved respiration, fish may have evolved from a creature similar to a coral-like sea squirt, whose larvae resemble primitive fish in important ways. The first ancestors of fish may have kept the form into adulthood. Fish are a group, that is, any clade containing all fish also contains the tetrapods
13.
Vegetable
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In everyday usage, a vegetable is any part of a plant that is consumed by humans as food as part of a meal. The term vegetable is somewhat arbitrary, and largely defined through culinary and it normally excludes other food derived from plants such as fruits, nuts, and cereal grains, but includes seeds such as pulses. The original meaning of the vegetable, still used in biology, was to describe all types of plant, as in the terms vegetable kingdom. At first, plants which grew locally would have been cultivated, nowadays, most vegetables are grown all over the world as climate permits, and crops may be cultivated in protected environments in less suitable locations. China is the largest producer of vegetables and global trade in agricultural products allows consumers to purchase vegetables grown in faraway countries, the scale of production varies from subsistence farmers supplying the needs of their family for food, to agribusinesses with vast acreages of single-product crops. Depending on the type of vegetable concerned, harvesting the crop is followed by grading, storing, processing, and marketing. Vegetables can be either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates. Many nutritionists encourage people to consume plenty of fruit and vegetables, the word vegetable was first recorded in English in the early 15th century. It comes from Old French, and was applied to all plants. It derives from Medieval Latin vegetabilis growing, flourishing, a change from a Late Latin meaning to be enlivening, quickening. The meaning of vegetable as a plant grown for food was not established until the 18th century, in 1767, the word was specifically used to mean a plant cultivated for food, an edible herb or root. The year 1955 saw the first use of the shortened, slang term veggie, the broadest definition is the words use adjectivally to mean matter of plant origin to distinguish it from animal, meaning matter of animal origin. More specifically, a vegetable may be defined as any plant, part of which is used for food, a secondary meaning then being the edible part of such a plant. A more precise definition is any plant part consumed for food that is not a fruit or seed, falling outside these definitions are edible fungi and edible seaweed which, although not parts of plants, are often treated as vegetables. In everyday language, the fruit and vegetable are mutually exclusive. Fruit has a precise meaning, being a part that developed from the ovary of a flowering plant. This is considerably different from the words culinary meaning, while peaches, plums, and oranges are fruit in both senses, many items commonly called vegetables, such as eggplants, bell peppers, and tomatoes, are botanically fruits. The question of whether the tomato is a fruit or a vegetable found its way into the United States Supreme Court in 1893
14.
Cheese
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Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, during production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form, Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature, hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk, whether they have been pasteurized, the content, the bacteria and mold, the processing. Herbs, spices, or wood smoke may be used as flavoring agents, the yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as pepper, garlic. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice, most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available, most are produced by fermentation of the fungus Mucor miehei, cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. Cheese is valued for its portability, long life, and high content of fat, protein, calcium, generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goats milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, There is some debate as to the best way to store cheese, but some experts say that wrapping it in cheese paper provides optimal results. Cheese paper is coated in a plastic on the inside. A specialist seller of cheese is known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, the cheesemonger is responsible for all aspects of the cheese inventory, selecting the cheese menu, purchasing, receiving, storage, and ripening. The word cheese comes from Latin caseus, from which the modern word casein is also derived, the earliest source is from the proto-Indo-European root *kwat-, which means to ferment, become sour. The word cheese comes from chese and cīese or cēse, the Online Etymological Dictionary states that cheese comes from Old English cyse, cese. from West Germanic *kasjus, from Latin caseus cheese. The Online Etymological Dictionary states that the word is of. unknown origin, perhaps from a PIE root *kwat- to ferment, Old Norse ostr, Danish ost, Swedish ost are related to Latin ius broth, sauce, juice. When the Romans began to make hard cheeses for their legionaries supplies and it is from this word that the French fromage, proper Italian formaggio, Catalan formatge, Breton fourmaj, and Provençal furmo are derived
15.
Fruit
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In botany, a fruit is the seed-bearing structure in flowering plants formed from the ovary after flowering. Fruits are the means by which angiosperms disseminate seeds, accordingly, fruits account for a substantial fraction of the worlds agricultural output, and some have acquired extensive cultural and symbolic meanings. On the other hand, in usage, fruit includes many structures that are not commonly called fruits, such as bean pods, corn kernels, tomatoes. The section of a fungus that produces spores is called a fruiting body. Many common terms for seeds and fruit do not correspond to the botanical classifications, however, in botany, a fruit is the ripened ovary or carpel that contains seeds, a nut is a type of fruit and not a seed, and a seed is a ripened ovule. Examples of culinary vegetables and nuts that are botanically fruit include corn, cucurbits, eggplant, legumes, sweet pepper, in addition, some spices, such as allspice and chili pepper, are fruits, botanically speaking. g. Botanically, a grain, such as corn, rice, or wheat, is also a kind of fruit. However, the wall is very thin and is fused to the seed coat. The outer, often edible layer, is the pericarp, formed from the ovary and surrounding the seeds, the pericarp may be described in three layers from outer to inner, the epicarp, mesocarp and endocarp. Fruit that bears a prominent pointed terminal projection is said to be beaked, a fruit results from maturation of one or more flowers, and the gynoecium of the flower forms all or part of the fruit. Inside the ovary/ovaries are one or more ovules where the megagametophyte contains the egg cell, after double fertilization, these ovules will become seeds. The ovules are fertilized in a process starts with pollination. After pollination, a tube grows from the pollen through the stigma into the ovary to the ovule, later the zygote will give rise to the embryo of the seed, and the endosperm mother cell will give rise to endosperm, a nutritive tissue used by the embryo. As the ovules develop into seeds, the ovary begins to ripen and the ovary wall, in some multiseeded fruits, the extent to which the flesh develops is proportional to the number of fertilized ovules. The pericarp is often differentiated into two or three distinct layers called the exocarp, mesocarp, and endocarp, in some fruits, especially simple fruits derived from an inferior ovary, other parts of the flower, fuse with the ovary and ripen with it. In other cases, the sepals, petals and/or stamens and style of the fall off. When such other floral parts are a significant part of the fruit, it is called an accessory fruit, since other parts of the flower may contribute to the structure of the fruit, it is important to study flower structure to understand how a particular fruit forms. There are three modes of fruit development, Apocarpous fruits develop from a single flower having one or more separate carpels
16.
Pickling
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Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a pickle, or, to prevent ambiguity, the pickling procedure will typically affect the foods texture and flavor. In East Asia, vinaigrette is used as a pickling medium. Foods that are pickled include meats, fruits, eggs, another distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months, antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt, for example, German sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity, other pickles are made by placing vegetables in vinegar. Unlike the canning process, pickling does not require that the food be completely sterile before it is sealed, the acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product. When both salt concentration and temperature are low, Leuconostoc mesenteroides dominates, producing a mix of acids, alcohol, at higher temperatures Lactobacillus plantarum dominates, which produces primarily lactic acid. Many pickles start with Leuconostoc, and change to Lactobacillus with higher acidity, pickling began 4000 years ago using cucumbers native to India. This was used as a way to food for out-of-season use and for long journeys. Salt pork and salt beef were common staples for sailors before the days of steam engines, although the process was invented to preserve foods, pickles are also made and eaten because people enjoy the resulting flavors. Pickling may also improve the value of food by introducing B vitamins produced by bacteria. The term pickle is derived from the Dutch word pekel, meaning brine, in the U. S. and Canada, and sometimes Australia and New Zealand, the word pickle alone almost always refers to a pickled cucumber, except when it is used figuratively. It may also refer to types of pickles such as pickled onion, pickled cauliflower. In the UK, pickle, as in a cheese and pickle sandwich, may refer to Ploughmans pickle. South Asia has a variety of pickles, which are mainly made from varieties of mango, lemon, lime, goongura, tamarind and Indian gooseberry. Vegetables such as brinjal, carrots, cauliflower, tomato, bitter gourd, green tamarind, ginger, garlic, onion and these fruits and vegetables are generally mixed with ingredients like salt, spices, and vegetable oils and are set to mature in a moistureless medium
17.
Marination
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Marination is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine in the pickling process, the liquid in question, the marinade, can be either acidic or enzymatic. In addition to ingredients, a marinade often contains oils, herbs. It is commonly used to flavor foods and to tenderize tougher cuts of meat, the process may last seconds or days. Different marinades are used in different cuisines, for example, in Indian cuisine the marinade is usually prepared with a mixture of spices. In meats, the causes the tissue to break down. A good marinade has a balance of acid, oil, if raw marinated meat is frozen, the marinade can break down the surface and turn the outer layer mushy. Often confused with marinating, macerating is a form of food preparation. Raw pork, seafood, beef and poultry may contain harmful bacteria which may contaminate the marinade, marinating should be done in the refrigerator to inhibit bacterial growth. Used marinade should not be made into a sauce unless rendered safe by boiling directly before use, otherwise, the container used for marinating should be glass or food safe plastic. Metal, including pottery glazes which can lead, reacts with the acid in the marinade
18.
Curing (food preservation)
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Many curing processes also involve smoking, spicing, or cooking. Dehydration was the earliest form of food curing, because curing increases the solute concentration in the food and hence decreases its water potential, the food becomes inhospitable for the microbe growth that causes food spoilage. Curing can be traced back to antiquity, and was the way of preserving meat. Nitrates and nitrites, in conjunction with salt, are one of the most common agents in curing meat because they inhibit the growth of Clostridium botulinum. They also contribute to the pink color. For lesser-developed countries, curing remains a key process in ensuring the viability of meat production, transport, untreated meat decomposes rapidly if it is not preserved, at a speed that depends on several factors, including ambient humidity, temperature, and the presence of pathogens. Most meats cannot be kept at room temperature in excess of a few days without spoiling, if kept in excess of this time, meat begins to change colour and exude a foul odour, indicating the decomposition of the food. Ingestion of such spoiled meat can cause serious food poisonings, like botulism, in such circumstances the usefulness of preserving foods containing nutritional value for transport and storage is obvious. Curing is able to extend the life of meat before it spoils. A survival technique since prehistory, the conservation of meat has become, over the centuries, a topic of political, economic, Food curing dates back to ancient times, both in the form of smoked meat and salt-cured meat. Several sources describe the salting of meat in the ancient Mediterranean world, diodore of Sicily in his Bibliotheca historica wrote that the Cosséens in the mountains of Persia salted the flesh of carnivorous animals. Strabo indicates that people at Borsippa were catching bats and salting them to eat, the ancient Greeks prepared tarichos, which was meat and fish conserved by salt or other means. The Romans called this dish salsamentum – which term later included salted fat, also evidence of ancient sausage production exists. The Roman gourmet Apicius speaks of a technique involving œnogaros. A trade in salt meat occurred across ancient Europe, in Polybiuss time, the Gauls exported salt pork each year to Rome in large quantities, where it was sold in different cuts, rear cuts, middle cuts, hams, and sausages. This meat, after having been salted with the greatest care, was sometime smoked and these goods had to have been considerably important, since they fed part of the Roman people and the armies. The Belgians were celebrated above all for the care which they gave to the fattening of their pigs and their herds of sheep and pigs were so many, they could provide skins and salt meat not only for Rome, but also for most of Italy. The Ceretani of Spain drew a large income from their hams
19.
Food scientist
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Food science is the applied science devoted to the study of food. Food scientists may study more fundamental phenomena that are linked to the production of food products and its properties. Food science brings together multiple scientific disciplines and it incorporates concepts from fields such as microbiology, chemical engineering, and biochemistry. Some of the subdisciplines of food science are described below, Food chemistry is the study of chemical processes and interactions of all biological and non-biological components of foods. The biological substances include such items as meat, poultry, lettuce, beer and this discipline also encompasses how products change under certain food processing techniques and ways either to enhance or to prevent them from happening. Food engineering is the processes used to manufacture food. Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food, good bacteria, however, such as probiotics, are becoming increasingly important in food science. In addition, microorganisms are essential for the production of such as cheese, yogurt, bread, beer, wine and. It deals with the study of microorganism in food and it includes study of microorganism in food causing food spoilage, food poisoning and food infection. It also include method of food preservation like canning, freezing, drying and it also includes cleanliness and sanitation in food microbiology. Some microorganisms are use in preparation of food like deli, cheese, pickles, Food packaging is packaging of food to preserve food after it has been processed and contain it through distribution. Its main objective is to physical and barrier protection for food. In most cases food packaging contains labels bearing nutritional and other information about the specific food, Food packaging is mostly done by using packaging machines. Food preservation involves the causes and prevention of quality degradation, Food substitution refers to the replacement of fat, sugar, or calories from a product while maintaining similar shape, texture, color, or taste. Food technology is the technological aspects, early scientific research into food technology concentrated on food preservation. Nicolas Appert’s development in 1810 of the process was a decisive event. The process wasn’t called canning then and Appert did not really know the principle on which his process worked, molecular gastronomy is the scientific investigation of processes in cooking, social and artistic gastronomical phenomena. Molecular gastronomy is a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking and its program includes three axis, as cooking was recognized to have three components, which are social, artistic and technical
20.
Solution
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In chemistry, a solution is a homogeneous mixture composed of two or more substances. In such a mixture, a solute is a substance dissolved in another substance, the mixing process of a solution happens at a scale where the effects of chemical polarity are involved, resulting in interactions that are specific to solvation. The solution assumes the characteristics of the solvent when the solvent is the fraction of the mixture. The concentration of a solute in a solution is the mass of that solute expressed as a percentage of the mass of the whole solution, a solution is a homogeneous mixture of two or more substances. The particles of solute in a solution cannot be seen by the naked eye, a solution does not allow beams of light to scatter. The solute from a solution cannot be separated by filtration and it is composed of only one phase. Homogeneous means that the components of the form a single phase. Heterogeneous means that the components of the mixture are of different phase, the properties of the mixture can be uniformly distributed through the volume but only in absence of diffusion phenomena or after their completion. Usually, the present in the greatest amount is considered the solvent. Solvents can be gases, liquids or solids, one or more components present in the solution other than the solvent are called solutes. The solution has the physical state as the solvent. If the solvent is a gas, only gases are dissolved under a set of conditions. An example of a solution is air. Since interactions between molecules play almost no role, dilute gases form rather trivial solutions, in part of the literature, they are not even classified as solutions, but addressed as mixtures. If the solvent is a liquid, then almost all gases, liquids, here are some examples, Gas in liquid, Oxygen in water Carbon dioxide in water – a less simple example, because the solution is accompanied by a chemical reaction. Liquid in liquid, The mixing of two or more substances of the same chemistry but different concentrations to form a constant, alcoholic beverages are basically solutions of ethanol in water. Solid in liquid, Sucrose in water Sodium chloride or any other salt in water, solutions in water are especially common. Counterexamples are provided by liquid mixtures that are not homogeneous, colloids, body fluids are examples for complex liquid solutions, containing many solutes
21.
Ion
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An ion is an atom or a molecule in which the total number of electrons is not equal to the total number of protons, giving the atom or molecule a net positive or negative electrical charge. Ions can be created, by chemical or physical means. In chemical terms, if an atom loses one or more electrons. If an atom gains electrons, it has a net charge and is known as an anion. Ions consisting of only a single atom are atomic or monatomic ions, because of their electric charges, cations and anions attract each other and readily form ionic compounds, such as salts. In the case of ionization of a medium, such as a gas, which are known as ion pairs are created by ion impact, and each pair consists of a free electron. The word ion comes from the Greek word ἰόν, ion, going and this term was introduced by English physicist and chemist Michael Faraday in 1834 for the then-unknown species that goes from one electrode to the other through an aqueous medium. Faraday also introduced the words anion for a charged ion. In Faradays nomenclature, cations were named because they were attracted to the cathode in a galvanic device, arrhenius explanation was that in forming a solution, the salt dissociates into Faradays ions. Arrhenius proposed that ions formed even in the absence of an electric current, ions in their gas-like state are highly reactive, and do not occur in large amounts on Earth, except in flames, lightning, electrical sparks, and other plasmas. These gas-like ions rapidly interact with ions of charge to give neutral molecules or ionic salts. These stabilized species are commonly found in the environment at low temperatures. A common example is the present in seawater, which are derived from the dissolved salts. Electrons, due to their mass and thus larger space-filling properties as matter waves, determine the size of atoms. Thus, anions are larger than the parent molecule or atom, as the excess electron repel each other, as such, in general, cations are smaller than the corresponding parent atom or molecule due to the smaller size of its electron cloud. One particular cation contains no electrons, and thus consists of a single proton - very much smaller than the parent hydrogen atom. Since the electric charge on a proton is equal in magnitude to the charge on an electron, an anion, from the Greek word ἄνω, meaning up, is an ion with more electrons than protons, giving it a net negative charge. A cation, from the Greek word κατά, meaning down, is an ion with fewer electrons than protons, there are additional names used for ions with multiple charges
22.
Diffusion
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Diffusion is the net movement of molecules or atoms from a region of high concentration to a region of low concentration. This is also referred to as the movement of a substance down a concentration gradient, a gradient is the change in the value of a quantity with the change in another variable. The word diffusion derives from the Latin word, diffundere, which means to spread out, a distinguishing feature of diffusion is that it results in mixing or mass transport, without requiring bulk motion. Thus, diffusion should not be confused with convection, or advection, an example of a situation in which bulk flow and diffusion can be differentiated is the mechanism by which oxygen enters the body during external respiration. The lungs are located in the cavity, which expands as the first step in external respiration. This expansion leads to an increase in volume of the alveoli in the lungs and this creates a pressure gradient between the air outside the body and the alveoli. The air moves down the gradient through the airways of the lungs and into the alveoli until the pressure of the air. The air arriving in the alveoli has a concentration of oxygen than the “stale” air in the alveoli. The increase in oxygen concentration creates a concentration gradient for oxygen between the air in the alveoli and the blood in the capillaries that surround the alveoli, oxygen then moves by diffusion, down the concentration gradient, into the blood. The other consequence of the air arriving in alveoli is that the concentration of carbon dioxide in the alveoli decreases and this creates a concentration gradient for carbon dioxide to diffuse from the blood into the alveoli. The pumping action of the heart then transports the blood around the body, as the left ventricle of the heart contracts, the volume decreases, which increases the pressure in the ventricle. This creates a gradient between the heart and the capillaries, and blood moves through blood vessels by bulk flow. The concept of diffusion is widely used in, physics, chemistry, biology, sociology, economics, however, in each case, the object that is undergoing diffusion is “spreading out” from a point or location at which there is a higher concentration of that object. In the phenomenological approach, diffusion is the movement of a substance from a region of high concentration to a region of low concentration without bulk motion, according to Ficks laws, the diffusion flux is proportional to the negative gradient of concentrations. It goes from regions of higher concentration to regions of lower concentration, some time later, various generalizations of Ficks laws were developed in the frame of thermodynamics and non-equilibrium thermodynamics. From the atomistic point of view, diffusion is considered as a result of the walk of the diffusing particles. In molecular diffusion, the molecules are self-propelled by thermal energy. Random walk of small particles in suspension in a fluid was discovered in 1827 by Robert Brown, the theory of the Brownian motion and the atomistic backgrounds of diffusion were developed by Albert Einstein
23.
Osmosis
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It may also be used to describe a physical process in which any solvent moves across a semipermeable membrane separating two solutions of different concentrations. Osmosis can be made to do work, osmotic pressure is defined as the external pressure required to be applied so that there is no net movement of solvent across the membrane. Osmotic pressure is a property, meaning that the osmotic pressure depends on the molar concentration of the solute. Osmosis is a process in biological systems, as biological membranes are semipermeable. Permeability depends on solubility, charge, or chemistry, as well as solute size, water molecules travel through the plasma membrane, tonoplast membrane or protoplast by diffusing across the phospholipid bilayer via aquaporins. Osmosis provides the means by which water is transported into. The turgor pressure of a cell is maintained by osmosis across the cell membrane between the cell interior and its relatively hypotonic environment. Jean-Antoine Nollet first documented observation of osmosis in 1748, the word osmosis descends from the words endosmose and exosmose, which were coined by French physician René Joachim Henri Dutrochet from the Greek words ἔνδον, ἔξω, and ὠσμός. Osmosis is the movement of a solvent across a membrane toward a higher concentration of solute. In biological systems, the solvent is water, but osmosis can occur in other liquids, supercritical liquids. When a cell is submerged in water, the water pass through the cell membrane from an area of low solute concentration to high solute concentration. For example, if the cell is submerged in saltwater, water molecules out of the cell. If a cell is submerged in freshwater, water molecules move into the cell, when the membrane has a volume of pure water on both sides, water molecules pass in and out in each direction at exactly the same rate. There is no net flow of water through the membrane, the mechanism responsible for driving osmosis has commonly been represented in biology and chemistry texts as either the dilution of water by solute or by a solutes attraction to water. Both of these notions have been conclusively refuted, the diffusion model of osmosis is rendered untenable by the fact that osmosis can drive water across a membrane toward a higher concentration of water. The bound water model is refuted by the fact that osmosis is independent of the size of the solute molecules—a colligative property—or how hydrophilic they are, one fact to take note of is that heat from the surroundings is able to be converted into mechanical energy. Osmotic pressure is the cause of support in many plants. The osmotic entry of water raises the pressure exerted against the cell wall, until it equals the osmotic pressure
24.
Denaturation (biochemistry)
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If proteins in a living cell are denatured, this results in disruption of cell activity and possibly cell death. Protein denaturation is also a consequence of cell death, denatured proteins can exhibit a wide range of characteristics, from conformational change and loss of solubility to aggregation due to the exposure of hydrophobic groups. Protein folding is key to whether a protein or a membrane protein can do its job correctly. It must be folded into the shape to function. This is one reason why tight homeostasis is physiologically necessary in life forms. This concept is unrelated to denatured alcohol, which is alcohol that has mixed with additives to make it unsuitable for human consumption. When food is cooked, some of its proteins become denatured and this is why boiled eggs become hard and cooked meat becomes firm. A classic example of denaturing in proteins comes from egg whites, fresh from the eggs, egg whites are transparent and liquid. Cooking the thermally unstable whites turns them opaque, forming a solid mass. The same transformation can be effected with a denaturing chemical, pouring egg whites into a beaker of acetone will also turn egg whites translucent and solid. The skin that forms on curdled milk is another example of denatured protein. The cold appetizer known as ceviche is prepared by cooking raw fish and shellfish in an acidic citrus marinade. Denatured proteins can exhibit a range of characteristics, from loss of solubility to protein aggregation. The newly created protein strand then undergoes posttranslational modification, in which additional atoms or molecules are added, for copper, zinc. The final shape of a protein determines how it interacts with its environment, when a protein is denatured, secondary and tertiary structures are altered but the peptide bonds of the primary structure between the amino acids are left intact. Since all structural levels of the protein determine its function, the protein can no longer perform its function once it has been denatured and this is in contrast to intrinsically unstructured proteins, which are unfolded in their native state, but still functionally active. In quaternary structure denaturation, protein sub-units are dissociated and/or the spatial arrangement of protein subunits is disrupted, in secondary structure denaturation, proteins lose all regular repeating patterns such as alpha-helices and beta-pleated sheets, and adopt a random coil configuration. Primary structure, such as the sequence of amino acids held together by covalent peptide bonds, is not disrupted by denaturation, most biological substrates lose their biological function when denatured
25.
Protein
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Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, a linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide, short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides, or sometimes oligopeptides. The individual amino acid residues are bonded together by peptide bonds, the sequence of amino acid residues in a protein is defined by the sequence of a gene, which is encoded in the genetic code. In general, the code specifies 20 standard amino acids, however. Sometimes proteins have non-peptide groups attached, which can be called prosthetic groups or cofactors, proteins can also work together to achieve a particular function, and they often associate to form stable protein complexes. Once formed, proteins only exist for a period of time and are then degraded and recycled by the cells machinery through the process of protein turnover. A proteins lifespan is measured in terms of its half-life and covers a wide range and they can exist for minutes or years with an average lifespan of 1–2 days in mammalian cells. Abnormal and or misfolded proteins are degraded more rapidly due to being targeted for destruction or due to being unstable. Like other biological macromolecules such as polysaccharides and nucleic acids, proteins are essential parts of organisms, many proteins are enzymes that catalyse biochemical reactions and are vital to metabolism. Proteins also have structural or mechanical functions, such as actin and myosin in muscle and the proteins in the cytoskeleton, other proteins are important in cell signaling, immune responses, cell adhesion, and the cell cycle. In animals, proteins are needed in the diet to provide the essential amino acids that cannot be synthesized, digestion breaks the proteins down for use in the metabolism. Methods commonly used to study structure and function include immunohistochemistry, site-directed mutagenesis, X-ray crystallography, nuclear magnetic resonance. Most proteins consist of linear polymers built from series of up to 20 different L-α-amino acids, all proteinogenic amino acids possess common structural features, including an α-carbon to which an amino group, a carboxyl group, and a variable side chain are bonded. Only proline differs from this structure as it contains an unusual ring to the N-end amine group. The amino acids in a chain are linked by peptide bonds. Once linked in the chain, an individual amino acid is called a residue, and the linked series of carbon, nitrogen. The peptide bond has two forms that contribute some double-bond character and inhibit rotation around its axis, so that the alpha carbons are roughly coplanar
26.
Salted fish
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Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting, either dry salt or with brine, was the only widely available method of preserving fish until the 19th century. Dried fish and salted fish are a staple of diets in the Caribbean, North Africa, Southeast Asia, Southern China, Scandinavia, coastal Russia, like other salt-cured meats, it provides preserved animal protein even in the absence of electrically powered refrigeration. Salting is the preservation of food with dry edible salt and it is related to pickling, and is one of the oldest methods of preserving food. Salt inhibits the growth of microorganisms by drawing out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria, smoking, often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required. Salting is used because most bacteria, fungi and other pathogenic organisms cannot survive in a highly salty environment. Any living cell in such an environment will become dehydrated through osmosis, the water activity, aw, in a fish is defined as the ratio of the water vapour pressure in the flesh of the fish to the vapour pressure of pure water at the same temperature and pressure. It ranges between 0 and 1, and is a parameter that measures how available the water is in the flesh of the fish, available water is necessary for the microbial and enzymatic reactions involved in spoilage. There are a number of techniques that have been or are used to tie up the water or remove it by reducing the aw. Traditionally, techniques such as drying, salting and smoking have been used, in more recent times, freeze-drying, water binding humectants, and fully automated equipment with temperature and humidity control have been added. Often a combination of techniques is used
27.
Herring
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Herring are forage fish, mostly belonging to the family Clupeidae. Herring often move in schools around fishing banks and near the coast. Three species of Clupea are recognised, and provide about 90% of all captured in fisheries. Most abundant of all is the Atlantic herring, providing half of all herring capture. Fishes called herring are found in India, in the Arabian Sea, Indian Ocean. Herring played a role in the history of marine fisheries in Europe. These oily fish also have a history as an important food fish. A number of different species, most belonging to the family Clupeidae, are referred to as herrings. The origins of the herring is somewhat unclear, though it may derive from the Old High German heri meaning a host, multitude. The type genus of the herring family Clupeidae is Clupea, Clupea contains three species, the Atlantic herring found in the north Atlantic, the Pacific herring found in the north Pacific, and the Araucanian herring found off the coast of Chile. Subspecific divisions have been suggested for both the Atlantic and Pacific herrings, but their biological basis remain unclear, in addition, a number of related species, all in the family Clupeidae, are commonly referred to as herrings. The table immediately below includes those members of the Clupeidae family referred to by FishBase as herrings which have been assessed by the International Union for Conservation of Nature. There are also a number of other species called herrings, which may be related to clupeids or just share some characteristics of herrings. Just which of these species are called herrings can vary with locality, some examples, The species of Clupea belong to the larger family Clupeidae, which comprises some 200 species that share similar features. These silvery-coloured fish have a dorsal fin, which is soft. They have no lateral line and have a lower jaw. At least one stock of Atlantic herring spawns in every month of the year, each spawns at a different time and place. Greenland populations spawn in 0–5 metres of water while North Sea herrings spawn at up to 200 metres in autumn
28.
Soused herring
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Soused herring is herring soaked in a mild preserving liquid. It can be raw herring in a mild vinegar pickle or Dutch brined herring, as well as vinegar, the marinade might contain cider, wine or tea, sugar, herbs, spices, chopped onion. The word soused can also describe a marinated herring that has been cooked, the herring can be baked in the marinade or fried and then soaked in it. The soused herring is an especially mild salt herring, which is made from young immature herrings, the herrings are ripened for a couple of days in oak barrels in a salty solution, or brine. The pancreatic enzymes which support the ripening make this version of salt herring especially mild, raw herring pickled in vinegar are called rollmops. This process of preparing herring was developed in the Middle Ages by the Dutch, herrings are caught between the end of May and the beginning of July in the North Sea near Denmark or Norway, before the breeding season starts. This is because herrings at this time are unusually rich in oils and their roe, the brine used for Dutch soused herring has a much lower salt content and is much milder in taste than the German Loggermatjes. To protect against infection by nematodes of the genus Anisakis, European Union regulations state that fish should be frozen at −20 °C for at least 24 hours, in the modern day, soused herrings can therefore be produced throughout the year. Through a cut in the throat, the gills and part of the gullet are removed from the herring, eliminating any bitter taste, the liver and pancreas are left in the fish during the salt-curing process because they release enzymes essential for flavor. The herrings are then placed in the brine for approximately 5 days and they require no further preparation after fillet and skin removal and can be eaten as a snack with finely sliced raw onion and pickles. As skin removal requires experience, fillets or double fillets should be attempted first, the soused herrings are silvery outside and pink inside when fresh, and should not be bought if they appear grey and oily. Whereas salt herrings have a content of 20% and must be soaked in water before consumption. In the Netherlands soused herring is most often served as a snack, most frequently plain, whole herring is often eaten by lifting the herring by its tail and eat it upwards holding it over your mouth. Soused herring dishes in Northern Germany are traditionally served with potatoes boiled in their skins, French beans, finely sliced fried bacon and it is also common in Germany to eat soused herring with sliced raw onions in a bread roll, in a dish called Matjesbrötchen. In some regions, it is served on bread with a cowberry. Soused herring can also be served with cream or yogurt sauces containing onions and gherkins, in Sweden matjessill is traditionally served with boiled potatoes, sour cream, chopped chives, crisp bread and snaps. Boiled eggs are popular together with this dish that is most traditionally served on Midsummers Eve, nowadays most Swedes eat herring which comes in cans and are sliced and with added sugar. The Swedish matjessill is most often more strongly spiced than other varieties
29.
Disembowelment
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Disembowelment or evisceration is the removal of some or all of the organs of the gastrointestinal tract, usually through a horizontal incision made across the abdominal area. Disembowelment may result from an accident but has also used as a method of torture. In such practices, disembowelment may be accompanied by other forms of torture, if a living creature is disemboweled, it is invariably fatal without major medical intervention. Historically, disembowelment has been used as a form of capital punishment. If the intestinal tract alone is removed, death follows after several hours of gruesome pain, however, in some forms of intentional disembowelment, decapitation and/or the removal of the heart and lungs would hasten the victims death. In Japan, disembowelment played a part as a method of execution or the ritualized suicide of a samurai. In killing themselves by this method, they were deemed to be free from the dishonor resulting from their crimes. The most common form of disembowelment was referred to in Japanese as seppuku, the act of decapitation by a second was added to this ritual suicide in later times in order to shorten the suffering of the samurai or leader, an attempt at rendering the ritual more humane. Even later the knife was just a formality and the swordsman would decapitate before the subject could reach for it. On 10 July 1584, Balthasar Gérard shot and killed William of Orange, the assassin was interrogated and condemned to death almost immediately. In England, the punishment of being hanged, drawn and quartered was typically used for men convicted of high treason. e, dividing the body into four pieces. The mans head and quarters would often be parboiled and displayed as a warning to others, as part of the disembowelment, the man was also typically emasculated and his genitals and entrails would be burned. William Harrington is an example of someone tortured on the rack, hanged until not quite dead, from the 15th century, ordinances are retained that threaten with a terrible punishment for those who stripped off the bark of a standing tree in the common woods. Nezahualcoyotl, a 15th-century Acolhuan ruler of Texcoco, a member of the Aztec Triple Alliance and those who had engaged in the passive role of homosexual anal intercourse had their intestines pulled out, then their bodies were filled with ash, and finally, were burnt. The active or penetrating partner was simply suffocated in a heap of ash, the Japanese tradition of seppuku is a well known example of highly ritualized suicide, within a wider cultural world of norms and symbolism. However, reported examples of suicides exist, in which a person performed disembowelment on himself or herself, without any ambient culture of approved, or expected, suicide. The Spartan king Cleomenes I is reported, in a fit of madness, to have slit his stomach open, in 1593, a terrible tragedy of suicide occurred in Wimpfen. A young, pregnant woman, who had become a widow a few weeks before, was lying in her bed
30.
Roe
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Roe or hard roe is the fully ripe internal egg masses in the ovaries, or the released external egg masses of fish and certain marine animals, such as shrimp, scallop and sea urchins. As a seafood, roe is used both as an ingredient in many dishes and as a raw ingredient. The roe of marine animals, such as the roe of lumpsucker, hake, roe from a sturgeon or sometimes other fishes is the raw base product from which caviar is made. The term soft roe or white roe denotes fish milt, the large Indian population in KwaZulu Natal consumes fish roe in the form of slightly sour curry or battered and deep fried. Shad, pike and other roe are sometimes pan-fried with bacon, spot Prawn roe is also a delicacy from the North Pacific. Flounder roe, pan-fried and served with grits is popular on the Southeastern coast, in the province of New Brunswick, roe of the Atlantic sturgeon is harvested from the Saint John river. Roe from the cisco is harvested from the Great Lakes, primarily for overseas markets, roe is also extracted from herring, salmon, and sea urchins. In coastal British Columbia, Fraser River white sturgeon are sustainably farmed to produce caviar, in Chile, sea urchin roe is a traditional food known as an erizo de mar. Chile is one of countries that exports sea urchins to Japan in order to fulfill Japanese demand. In Peru, roe is served in seafood restaurants sauteed, breaded and pan fried. Cojinova yields the best roe for this dish, despite the fact that many people like it, it is hardly considered a delicacy. Upscale restaurants are not expected to offer it, but street vendors, cojinova itself is caught for its fish meal, not for its roe, which is considered a chance product. Sea urchin roe is considered a delicacy and it is used to add strength to ceviche, roe from the Ilish fish is considered a delicacy in Bangladesh. The roe is usually deep-fried, although other preparations such as mashed roe where the roe crushed along with oil, onion and pepper, in many regions in China, crab and urchin roes are eaten as a delicacy. Crab roe are used as topping in dishes such as crab roe tofu. Nanxiang Steamed Bun Restaurant serves crab roe xiaolongbao as their special, Shrimp roes are also eaten in certain places, especially around the downstream of Yangtze River, such as Wuhu, as toppings for noodle soup. Among the tribal populace of eastern India, roe that has been deeply roasted over a fire is a delicacy. In this region, the roe of rohu is also considered a delicacy and is fried or as a stuffing within a fried pointed gourd to make potoler dolma
31.
Anchovies as food
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Anchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, anchovies are usually classified as an oily fish. They are small, green fish with blue reflections due to a longitudinal stripe that runs from the base of the caudal fin. They range from 2 centimetres to 40 centimetres in length. A traditional method of processing and preserving anchovies is to gut and salt them in brine, allow them to mature and this results in a characteristic strong flavor and the flesh turns deep grey. Anchovies pickled in vinegar, as with Spanish boquerones en vinagre, are milder, in Roman times, anchovies were the base for the fermented fish sauce garum. Garum had a long shelf life for long-distance commerce, and was produced in industrial quantities. Anchovies were also eaten raw as an aphrodisiac, today they are used in small quantities to flavor many dishes. Because of the flavor, they are also an ingredient in several sauces, including Worcestershire sauce, remoulade and many fish sauces. For domestic use, anchovy fillets are packed in oil or salt in small tins or jars, Anchovy paste is also available, as is anchovy essence. Fishermen use anchovies as bait for fish, such as tuna. Anchovies are also a pizza topping. The strong taste people associate with anchovies is due to the curing process, fresh anchovies, known in Italy as alici, have a much milder flavor. The European anchovy, Engraulis encrasicolus, is the main commercial anchovy, the anchovy industry along the coast of Cantabria, initiated in Cantabria by Sicilian salters in the mid-19th century, now dwarfs the traditional Catalan salters. The white fillets are sold in heavy salt, or the more popular garlic or tomato oil and vinegar marinade packs. In Southeast Asian countries, anchovies are known as ikan teri in Indonesia, ikan bilis or Setipinna taty in Malaysia and they are usually sold dried, but are also popularly used in fermented condiments like the Philippine bagoong and Malaysian budu. Ikan bilis is normally used in a way to dried shrimp in Malaysian cuisine. In Indonesia, Malaysia, the Philippines and Singapore anchovies are used to make fish stock or are deep fried
32.
Caviar
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Caviar is a delicacy consisting of salt-cured fish-eggs of the Acipenseridae family. The roe can be fresh or pasteurized, with pasteurization reducing its culinary, traditionally, the term caviar refers only to roe from wild sturgeon in the Caspian Sea and Black Sea. Depending on the country, caviar may also be used to describe the roe of other such as salmon, steelhead, trout, lumpfish, whitefish, carp. Caviar is considered a delicacy and is eaten as a garnish or a spread, according to the United Nations Food and Agriculture Organization, roe from any fish not belonging to the Acipenseriformes species are not caviar, but substitutes of caviar. This position is adopted by the Convention on International Trade in Endangered Species of Wild Fauna and Flora, the World Wide Fund for Nature, the United States Customs Service. The term is used to describe dishes that are perceived to resemble caviar, such as eggplant caviar. The main types of caviar are Beluga, Sterlet, Kaluga hybrid, American osetra, Ossetra, Siberian sturgeon, the rarest and costliest is from beluga sturgeon that swim in the Caspian Sea, which is bordered by Iran, Kazakhstan, Russia, Turkmenistan, and Azerbaijan. Wild caviar production was suspended in Russia between 2008 and 2011 to allow stocks to replenish. Azerbaijan and Iran also allow the fishing of sturgeon off their coasts, Beluga caviar is prized for its soft, extremely large eggs. It can range in color from pale silver-gray to black and it is followed by the small golden sterlet caviar which is rare and was once reserved for Russian, Iranian and Austrian royalty. Next in quality is the medium-sized, light brown to rich brown osetra, others in the quality ranking are the gray sevruga caviar, the Chinese Kaluga caviar, and the American osetra. The Siberian variety with black beads is similar to sevruga and is popular because of its reduced harvest period, the Chinese Kaluga hybrid varies in color from dark gray to light golden green and is a close cousin of beluga caviar. Cheaper alternatives have been developed from the roe of whitefish and the North Atlantic salmon, other caviar of note is harvested from sturgeon hybrids, such as A. gueldenstaedtii/A. He treated his caviar with German salt and exported a great deal of it to Europe, at around the same time, sturgeon was fished from the Columbia River on the west coast, also supplying caviar. American caviar was so plentiful that it was away at bars for the same reason modern bars give away peanuts - to make patrons thirsty. In the wake of overfishing, the harvest and sale of black caviar was banned in Russia in 2007, there was an unsuccessful effort to resume export. Today, in the British Isles there is one producer of sturgeon caviar. Today the Shortnose sturgeon is rated Vulnerable in the IUCN Red List of endangered species, with the depletion of Caspian and Black Sea caviar, production of farmed or sustainable caviar has greatly increased
33.
Vinaigrette
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Vinaigrette is made by mixing an oil with something acidic such as vinegar or lemon juice. The mixture can be enhanced with salt, herbs and/or spices and it is used most commonly as a salad dressing, but can also be used as a marinade. Vinaigrette is the form of the French word vinaigre. It was commonly known as dressing in the 19th century. In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion, salt and pepper are often added. Herbs and shallots are added, especially when it is used for cooked vegetables or grains, sometimes mustard is used as an emulsifier and to add flavour. Some vinaigrettes use a small amount of sweetener, such as maple syrup, vinaigrette may be made with a variety of oils and vinegars. Olive oil and neutral vegetable oils such as oil, canola oil, corn oil, sunflower oil, safflower oil, peanut oil. In northern France, it may be made with oil and cider vinegar. In the United States, vinaigrettes may include a range of additions such as lemon, truffles, raspberries, sugar, garlic. Cheese, parmesan or blue cheese being the most common, may also be added, commercially bottled versions may include emulsifiers such as lecithin. In Southeast Asia, rice bran oil and white vinegar are used as a foundation with fresh herbs, chili peppers, nuts, different vinegars, such as raspberry, create different flavors, and lemon juice or alcohol, such as sherry, may be used instead of vinegar. Balsamic vinaigrette is made by adding an amount of balsamic vinegar to a simple vinaigrette of olive oil. In Brazil, a mix between olive oil, alcohol vinegar, tomatoes, onions and sometimes bell peppers is called vinagrete and it is served on Brazilian churrasco, commonly on Sundays. In classical French cuisine, a vinaigrette is used as a dressing and, as a cold sauce, accompanies cold artichokes, asparagus. Vinaigrette gave its name to a salad in Russian cuisine called vinegret
34.
Fermentation
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Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, Fermentation is also used more broadly to refer to the bulk growth of microorganisms on a growth medium, often with the goal of producing a specific chemical product. French microbiologist Louis Pasteur is often remembered for his insights into fermentation, the science of fermentation is known as zymology. Fermentation takes place when the transport chain is unusable. In this case it becomes the primary means of ATP production. Fermentation turns NADH and pyruvate produced in glycolysis into NAD+. In the presence of O2, NADH and pyruvate are used to generate ATP in respiration and this is called oxidative phosphorylation, and it generates much more ATP than glycolysis alone. For that reason, cells generally benefit from avoiding fermentation when oxygen is available, the exception being obligate anaerobes which cannot tolerate oxygen. The first step, glycolysis, is common to all fermentation pathways, two ADP molecules and two Pi are converted to two ATP and two water molecules via substrate-level phosphorylation. Two molecules of NAD+ are also reduced to NADH, in oxidative phosphorylation the energy for ATP formation is derived from an electrochemical proton gradient generated across the inner mitochondrial membrane via the electron transport chain. Humans have used fermentation to produce drinks and beverages since the Neolithic age, Fermentation can even occur within the stomachs of animals, such as humans. To many people, fermentation simply means the production of alcohol, grains and fruits are fermented to produce beer, if a food soured, one might say it was off or fermented. Here are some definitions of fermentation and they range from informal, general usage to more scientific definitions. Preservation methods for food via microorganisms, any process that produces alcoholic beverages or acidic dairy products. Any large-scale microbial process occurring with or without air, any energy-releasing metabolic process that takes place only under anaerobic conditions. Fermentation does not necessarily have to be carried out in an anaerobic environment, for example, even in the presence of abundant oxygen, yeast cells greatly prefer fermentation to aerobic respiration, as long as sugars are readily available for consumption. The antibiotic activity of hops also inhibits aerobic metabolism in yeast, Fermentation reacts NADH with an endogenous, organic electron acceptor. Usually this is formed from the sugar during the glycolysis step. Sugars are the most common substrate of fermentation, and typical examples of products are ethanol, lactic acid, carbon dioxide
35.
Mustard seed
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Mustard seeds are the small round seeds of various mustard plants. The seeds are usually about 1 to 2 millimetres in diameter and they are important spice in many regional foods and may come from one of three different plants, black mustard, brown Indian mustard, or white mustard. Grinding and mixing the seeds with water, vinegar, or other liquids, an archaic name for the seed is eye of newt. These mustard seeds are known in Hindi, Urdu, and Punjabi as sarson and these are used as a spice in Pakistan, Northern India, Nepal, and Bangladesh. The seeds are usually roasted until they pop and they are also planted to grow saag which are stir-fried and eaten as a vegetable preparation, called sarson ka saag in Urdu and Hindi. In Maharashtra, it is called as mohari, and is used frequently in Marathi recipes, sarson ka tel is used for body massage during extreme winters, as it is assumed to keep the body warm. In Bengali cuisine mustard oil or shorsher tel is the predominant cooking medium, Mustard seeds are also essential ingredients in spicy fish dishes like jhaal and paturi. Mustard seeds generally take three to ten days to germinate if placed under the conditions, which include a cold atmosphere. Mature mustard plants grow into shrubs, Mustard grows well in temperate regions. Major producers of mustard seeds include India, Pakistan, Canada, Nepal, Hungary, Great Britain, brown and black mustard seeds return higher yields than their yellow counterparts. In Pakistan, rapeseed-mustard is the second most important source of oil and it is cultivated over an area of 307,000 hectares with annual production of 233,000 tonnes and contributes about 17% to the domestic production of edible oil. Mustard seeds are a source of oil and protein. The seed has oil as high as 46-48%, and whole seed meal has 43. 6% protein, in the Bible Jesus tells the Parable of the Mustard Seed referring to faith and the Kingdom of God. There, Jesus says that the kingdom of God is like a mustard seed, yet when planted, it grows and becomes the largest of all garden plants, with such big branches that the birds can perch in its shade. This story is recounted referring to faith in Luke 17, 6-10, with reference to the Kingdom of Heaven it is mentioned in Luke 13, 18-19 and Matthew 13, 31-32. This parable referred to having a mustard seed type faith to someone that needs to have just enough faith to believe anything is possible. As Jesus referred to a man that was a lunatic and had many sores on his body. The boys father came to the disciples for healing of his son, Jesus let them to know that all one needs is just a little faith and nothing is impossible
36.
Garlic
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Garlic is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, with a history of several thousand years of human consumption and use, garlic is native to the region between the Mediterranean and China, and has long been a common seasoning worldwide. It was known to Ancient Egyptians, and has used both as a food flavoring and as a traditional medicine. Allium sativum is a bulbous plant and it grows up to 1.2 m in height. Its hardiness is USDA Zone 8 and it is pollinated by bees and other insects. Allium sativum grows in the wild in areas where it has become naturalized, the wild garlic, crow garlic, and field garlic of Britain are members of the species Allium ursinum, Allium vineale, and Allium oleraceum, respectively. In North America, Allium vineale and Allium canadense, known as garlic or wild garlic. So-called elephant garlic is actually a wild leek, and not a true garlic, single clove garlic originated in the Yunnan province of China. A. sativum var. ophioscorodon Döll, called Ophioscorodon, or hard-necked garlic, includes porcelain garlics, rocambole garlic and it is sometimes considered to be a separate species, Allium ophioscorodon G. Don. A. sativum var. sativum, or soft-necked garlic, includes artichoke garlic, silverskin garlic, Garlic is easy to grow and can be grown year-round in mild climates. While sexual propagation of garlic is possible, nearly all of the garlic in cultivation is propagated asexually, in colder climates, cloves are planted in the autumn, about six weeks before the soil freezes, and harvested in late spring or early summer. The cloves must be planted deep enough to prevent freeze/thaw, which causes mold or white rot, Garlic plants can be grown closely together, leaving enough space for the bulbs to mature, and are easily grown in containers of sufficient depth. Garlic does well in loose, dry, well-drained soils in sunny locations, when selecting garlic for planting, it is important to pick large bulbs from which to separate cloves. Large cloves, along with proper spacing in the planting bed, Garlic plants prefer to grow in a soil with a high organic material content, but are capable of growing in a wide range of soil conditions and pH levels. There are different varieties or subspecies of garlic, most notably hardneck garlic, the latitude where the garlic is grown affects the choice of type, as garlic can be day-length sensitive. Hardneck garlic is grown in cooler climates and produces relatively large cloves, whereas softneck garlic is generally grown closer to the equator and produces small. Garlic scapes are removed to all the garlics energy into bulb growth. The scapes can be eaten raw or cooked, Garlic plants are usually hardy and not affected by many pests or diseases
37.
Cinnamon
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Cinnamon is a spice obtained from the inner bark of several tree species from the genus Cinnamomum. Cinnamon is used in sweet and savoury foods. The term cinnamon also refers to its mid-brown colour, Cinnamon is the name for perhaps a dozen species of trees and the commercial spice products that some of them produce. All are members of the genus Cinnamomum in the family Lauraceae, only a few Cinnamomum species are grown commercially for spice. The English word cinnamon, attested in English since the 15th century, derives from the Greek κιννάμωμον kinnámōmon, via Latin, the Greek was borrowed from a Phoenician word, which was similar to the related Hebrew qinnamon. The name cassia, first recorded in English around AD1000, was borrowed via Latin and ultimately derives from Hebrew qtsīʿāh, Cinnamon has been known from remote antiquity. It was imported to Egypt as early as 2000 BCE, the first Greek reference to kasia is found in a poem by Sappho in the seventh century BCE. According to Herodotus, both cinnamon and cassia grew in Arabia, together with incense, myrrh, and ladanum, the phoenix was reputed to build its nest from cinnamon and cassia. Herodotus mentions other writers who believed the source of cassia was the home of Dionysos, egyptian recipes for kyphi, an aromatic used for burning, included cinnamon and cassia from Hellenistic times onward. The gifts of Hellenistic rulers to temples sometimes included cassia and cinnamon, as well as incense, myrrh, Cinnamon was brought around the Arabian peninsula on rafts without rudders or sails or oars, taking advantage of the winter trade winds. Pliny also mentions cassia as a agent for wine. According to Pliny, a Roman pound of cassia, cinnamon, or serichatum cost up to 300 denarii, diocletians Edict on Maximum Prices from 301 AD gives a price of 125 denarii for a pound of cassia, while an agricultural labourer earned 25 denarii per day. Malabathrum leaves were used in cooking and for distilling an oil used in a sauce for oysters by the Roman gourmet Gaius Gavius Apicius. Malabathrum is among the spices that, according to Apicius, any good kitchen should contain, through the Middle Ages, the source of cinnamon was a mystery to the Western world. From reading Latin writers who quoted Herodotus, Europeans had learned that cinnamon came up the Red Sea to the ports of Egypt. Marco Polo avoided precision on the topic, Pliny the Elder wrote in the first century that traders had made this up to charge more, but the story remained current in Byzantium as late as 1310. The first mention that the spice grew in Sri Lanka was in Zakariya al-Qazwinis Athar al-bilad wa-akhbar al-‘ibad about 1270 and this was followed shortly thereafter by John of Montecorvino in a letter of about 1292. Indonesian rafts transported cinnamon directly from the Moluccas to East Africa, venetian traders from Italy held a monopoly on the spice trade in Europe, distributing cinnamon from Alexandria
38.
Cloves
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Cloves are the aromatic flower buds of a tree in the family Myrtaceae, Syzygium aromaticum. They are native to the Maluku Islands in Indonesia, and are used as a spice. Cloves are commercially harvested primarily in Bangladesh, Indonesia, India, Madagascar, Zanzibar, Pakistan, Sri Lanka, cloves are available throughout the year. The clove tree is an evergreen that grows up to 8–12 m tall, with large leaves, the flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest. Cloves are harvested at 1. 5–2.0 cm long, and consist of a calyx that terminates in four spreading sepals. Cloves are used in the cuisine of Asian, African, and the Near and Middle East countries, lending flavor to meats, curries, cloves may be used to give aromatic and flavor qualities to hot beverages, often combined with other ingredients such as lemon and sugar. They are an element in spice blends such as pumpkin pie spice. In Mexican cuisine, cloves are best known as clavos de olor and they are also used in Peruvian cuisine, in a wide variety of dishes as carapulcra and arroz con leche. A major component of clove taste is imparted by the chemical eugenol, and it pairs well with cinnamon, allspice, vanilla, red wine and basil, as well as onion, citrus peel, star anise, or peppercorns. The spice is used in a type of cigarette called kretek in Indonesia, clove cigarettes have been smoked throughout Europe, Asia and the United States. Starting in 2009, clove cigarettes must be classified as cigars in the US, because of the bioactive chemicals of clove, the spice may be used as an ant repellent. Cloves can be used to make a fragrance pomander when combined with an orange, when given as a gift in Victorian England, such a pomander indicated warmth of feeling. Cloves are used in Indian Ayurvedic medicine, Chinese medicine, and western herbalism, cloves are used as a carminative, to increase hydrochloric acid in the stomach and to improve peristalsis. Cloves are also said to be a natural anthelmintic, the essential oil is used in aromatherapy when stimulation and warming are needed, especially for digestive problems. Topical application over the stomach or abdomen are said to warm the digestive tract, applied to a cavity in a decayed tooth, it also relieves toothache. Because the herb is so warming, it is contraindicated in any persons with fire symptoms, the U. S. Food and Drug Administration has reclassified eugenol, downgrading its effectiveness rating. The FDA now believes not enough evidence indicates clove oil or eugenol is effective for toothache pain or a variety of types of pain. Studies to determine its effectiveness for fever reduction, as a mosquito repellent and it remains unproven whether clove may reduce blood sugar levels
39.
Canning
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Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life ranging from one to five years. A freeze-dried canned product, such as canned dried lentils, could last as long as 30 years in an edible state. In 1974, samples of canned food from the wreck of the Bertrand, although appearance, smell and vitamin content had deteriorated, there was no trace of microbial growth and the 109-year-old food was determined to be still safe to eat. The larger armies of the period required increased and regular supplies of quality food, limited food availability was among the factors limiting military campaigns to the summer and autumn months. In 1809, Nicolas Appert, a French confectioner and brewer, observed that food cooked inside a jar did not spoil unless the seals leaked, Appert was awarded the prize in 1810 by Count Montelivert, a French minister of the interior. The reason for lack of spoilage was unknown at the time, unfortunately for Appert, the factory which he had built with his prize money was razed in 1814 by Allied soldiers when they entered France. Following the end of the Napoleonic Wars, the process was gradually employed in other European countries. Durand did not pursue food canning himself, selling his patent in 1811 to Bryan Donkin and John Hall, Bryan Donkin developed the process of packaging food in sealed airtight cans, made of tinned wrought iron. Initially, the process was slow and labour-intensive, as each large can had to be hand-made. The main market for the food at this stage was the British Army, by 1817 Donkin recorded that he had sold £3000 worth of canned meat in six months. In 1824 Sir William Edward Parry took canned beef and pea soup with him on his voyage to the Arctic in HMS Fury, in 1829, Admiral Sir James Ross also took canned food to the Arctic, as did Sir John Franklin in 1845. Some of his stores were found by the expedition led by Captain Leopold McLintock in 1857. One of these cans was opened in 1939, and was edible and nutritious, throughout the mid-19th century, canned food became a status symbol amongst middle-class households in Europe, being something of a frivolous novelty. Increasing mechanization of the process, coupled with a huge increase in urban populations across Europe. Demand for canned food greatly increased during wars, urban populations in Victorian Britain demanded ever-increasing quantities of cheap, varied, quality food that they could keep at home without having to go shopping daily. In response, companies such as Underwood, Nestlé, Heinz, in particular, Crosse and Blackwell took over the concern of Donkin Hall and Gamble. Shortages of canned food in the British Army in 1917 led to the government issuing cigarettes and amphetamines to soldiers to suppress their appetites, after the war, companies that had supplied military canned food improved the quality of their goods for civilian sale
40.
Sterilization (microbiology)
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Sterilization can be achieved through various means, including, heat, chemicals, irradiation, high pressure, and filtration. Sterilization is distinct from disinfection, sanitization, and pasteurization in that kills, deactivates, or eliminates all forms of life. Canning of foods is an extension of the principle, and has helped to reduce food borne illness. Other methods of sterilizing foods include food irradiation and high pressure, in general, surgical instruments and medications that enter an already aseptic part of the body must be sterile. Examples of such instruments include scalpels, hypodermic needles and artificial pacemakers and this is also essential in the manufacture of parenteral pharmaceuticals. Most medical and surgical devices used in healthcare facilities are made of materials that are able to go under steam sterilization, however, since 1950, there has been an increase in medical devices and instruments made of materials that require low-temperature sterilization. Ethylene oxide gas has been used since the 1950s for heat-, within the past 15 years, a number of new, low-temperature sterilization systems have been developed and are being used to sterilize medical devices. ]Steam sterilization is the most widely used and the most dependable. Steam sterilization is nontoxic, inexpensive, rapidly microbicidal, sporicidal, there are strict international rules to protect the contamination of Solar System bodies from biological material from Earth. Standards vary depending on both the type of mission and its destination, the more likely a planet is considered to be habitable, the aim of sterilization is the reduction of initially present microorganisms or other potential pathogens. The degree of sterilization is commonly expressed by multiples of the decimal reduction time, or D-value, then the number of microorganisms N after sterilization time t is given by, N N0 =10. The D-value is a function of sterilization conditions and varies with the type of microorganism, temperature, water activity, for steam sterilization typically the temperature is given as index. Theoretically, the likelihood of survival of an individual microorganism is never zero, to compensate for this, the overkill method is often used. Using the overkill method, sterilization is performed by sterilizing for longer than is required to kill the present on or in the item being sterilized. This provides a sterility assurance level equal to the probability of a non-sterile unit, for high-risk applications such as medical devices and injections, a sterility assurance level of at least 10−6 is required by the United States Food and Drug Administration. A widely used method for heat sterilization is the autoclave, sometimes called a converter or steam sterilizer, autoclaves use steam heated to 121-134 °C under pressure. To achieve sterility, the article is heated in a chamber by injected steam until the article reaches a time, meantime almost all the air is removed from the chamber, because air is undesired in the moist heat sterilization process. The article is then held at that setpoint for a period of time varies depending on the bioburden present on the article being sterilized. Following sterilization, liquids in a pressurized autoclave must be cooled slowly to avoid boiling over when the pressure is released and this may be achieved by gradually depressurizing the sterilization chamber and allowing liquids to evaporate under a negative pressure, while cooling the contents
41.
Brined cheese
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Brined cheese, also sometimes referred to as pickled cheese for some varieties, is cheese that is matured in a solution of brine in an airtight or semi-permeable container. This process gives the good stability, inhibiting bacterial growth even in warmer climates. Many varieties of brined cheeses are produced, varieties of brined cheese include feta, halloumi, sirene and telemea, a variant of brinza. Brined cheese is the type of cheese produced and eaten in the Middle East. It may be fresh or brined and spiced. The name comes from the Coptic word for cheese, halum. Y, a Chemical, Sensory and Consumer Evaluation of Soft Pickled Cheese Manufactured from Cow and Goat Milk. Media related to Brined cheese at Wikimedia Commons Media related to White Brine Cheese at Wikimedia Commons
42.
Halloumi
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Halloumi /həˈluːmi/ or hellim is a Cypriot semi-hard, unripened brined cheese made from a mixture of goats and sheeps milk, and sometimes also cows milk. It has a melting point and so can easily be fried or grilled. Halloumi is set with rennet and is unusual in that no acid or acid-producing bacterium is used in its preparation, Halloumi is popular in the Levant, Greece, and Turkey. Demand in the United Kingdom had surpassed every other European country, except Cyprus, the name halloumi is derived from the Egyptian Arabic, itself a loanword from Coptic ϩⲁⲗⲱⲙ halom and ⲁⲗⲱⲙ alom cheese, referring to a cheese that was eaten in medieval Egypt. In modern Egypt, hâlûmi is similar to Cypriot halloumi but is essentially a different cheese, is eaten fresh or brined and spiced. Halloumi cheese originated in Cyprus in the Medieval Byzantine period, and was subsequently eaten throughout the Middle East, the cheese is white, with a distinctive layered texture, similar to mozzarella and has a salty flavour. It is stored in its natural juices with salt-water and can keep for up to a year if frozen below −18 °C and it is often garnished with mint, a practice based in the belief that halloumi keeps better and stays fresher and more flavoursome when wrapped with mint leaves. In accordance with tradition, many packages of halloumi contain fragments of mint leaves on the surface of the cheese. The cheese is used in cooking and can be fried until brown without melting, owing to its higher-than-normal melting point. This makes it an excellent cheese for frying or grilling or fried and served with vegetables, or as an ingredient in salads. Cypriots like eating halloumi with watermelon in the months, and as halloumi and lountza. The resistance to melting comes from the fresh curd being heated before being shaped and placed in brine, traditional halloumi is a semicircular shape, about the size of a large wallet, weighing 220–270 g. The fat content is approximately 25% wet weight, 47% dry weight with about 17% protein and its firm texture when cooked causes it to squeak on the teeth when being chewed. Traditional halloumi is made from unpasteurised sheep and goat milk, many people also like halloumi that has been aged, kept in its brine, it is much drier, much stronger and much saltier, making it very different from the milder halloumi generally used in the West. Halloumi is registered as a protected Cypriot product within the United States, most Cypriots agree that, traditionally, halloumi was made from sheep and goat milk, since there were few cows on the island until they were brought over by the British in the 20th century. But as demand grew, industrial cheese-makers began using more of the cheaper, Halloumi is regularly consumed in many parts of the Middle East such as Lebanon, Turkey, Syria, Palestine, Jordan, Israel, Egypt and Iraq. In most of the Arab states, the cheese is called halloum and it is a traditional component of the Arab breakfast, eaten either fresh or fried, along with other Arab dishes such as hummus, falafel, and khubz. Halloumi cheese is similar to Nablusi cheese, named after Nablus, Palestine
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Feta
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Feta is a brined curd white cheese made in Greece from sheeps milk, or from a mixture of sheep and goats milk. Similar brined white cheeses produced in Europe are often partly or wholly of cows milk. It is an aged cheese, commonly produced in blocks. Feta is used as a cheese, as well as in salads. Most notable is its use in the popular phyllo-based dishes spanakopita and tyropita, or served with olive oil or olives. It can also be served cooked or grilled, as part of a sandwich, in omelettes, since 2002, feta has been a protected designation of origin product in the European Union. However, similar white-brined cheeses are found in the Eastern Mediterranean, feta is a soft brined white cheese with small or no holes, a compact touch, few cuts, and no skin. It is usually formed into blocks, which are submerged in brine. Its flavor is tangy and salty, ranging from mild to sharp and its maximum moisture is 56%, its minimum fat content in dry matter is 43%, and its pH usually ranges from 4.4 to 4.6. Feta is traditionally categorized into firm and soft varieties, the firm variety is tangier and considered higher quality. The soft variety is almost soft enough to be spreadable, mostly used in pies, when sliced, feta always produces a varying amount of trímma, crumble, which is also used in pies, trímma is not sellable and is usually given away for free upon request. High-quality feta should have a creamy texture when sampled, and aromas of ewes milk, butter, in the mouth it is tangy, slightly salty, and mildly sour, with a spicy finish that recalls pepper and ginger, as well as a hint of sweetness. Traditionally, feta is produced using only whole sheeps milk, or a blend of sheeps, the milk may be pasteurized or not, but most producers now use pasteurized milk. When the pasteurized milk has cooled to approximately 35 °C, rennet is added, the compacted curds are then cut up and placed in a special mould or a cloth bag to allow the whey to drain. Feta dries relatively quickly even when refrigerated, if stored for longer than a week, cheese made from sheeps/goats milk was a common food in ancient Greece and an integral component of later Greek gastronomy. Feta cheese, specifically, is first recorded in the Byzantine Empire under the name prósphatos, and was produced by the Cretans and the Vlachs of Thessaly. In the late 15th century, an Italian visitor to Candia, Pietro Casola, describes the marketing of feta, the Greek word feta comes from the Italian word fetta, which in turn is derived from the Latin word offa. In 2013, an agreement was reached with Canada in which made in Canada would be called feta style cheese
44.
Wine
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Wine is an alcoholic beverage made from fermented grapes. These grapes are generally Vitis vinifera, or a hybrid with Vitis labrusca or Vitis rupestris, grapes are fermented without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugar in the grapes and converts it to ethanol, different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir. Many countries enact legal appellations intended to define styles and qualities of wine and these typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. There are also made from fermenting other fruits or cereals. Wines made from other than grapes include rice wine and various fruit wines such as those made from plums or cherries. Some well known examples are hard cider from apples, perry from pears, pomegranate wine, Wine has been produced for thousands of years. The earliest known traces of wine from Georgia in Eurasia where 8000-year-old wine jars were found and in Iran with 7, the earliest known winery is the 6, 100-year-old Areni-1 winery Armenia. Wine reached the Balkans by 4500 BC and was consumed and celebrated in ancient Greece, Thrace, throughout history, wine has been consumed for its intoxicating effects, which are evident after the normal serving size of five ounces. Wine has long played an important role in religion, the earliest chemically attested grape wine was discovered at Hajji Firuz in the northwestern Zagros Mountains dating back to 5400 BC. The earliest evidence of a fermented drink was found in Georgia, where wine residue inside ceramic jars dates from 6000 BC. The earliest evidence of a production facility is the Areni-1 winery in Armenia and is at least 6100 years old, presumably. A2003 report by archaeologists indicates a possibility that grapes were mixed with rice to produce mixed fermented beverages in China in the years of the seventh millennium BC. Pottery jars from the Neolithic site of Jiahu, Henan, contained traces of tartaric acid, however, other fruits indigenous to the region, such as hawthorn, cannot be ruled out. The spread of wine culture westwards was most probably due to the Phoenicians who spread outward from a base of city-states along the Lebanese, Syrian, the wines of Byblos were exported to Egypt during the Old Kingdom and then throughout the Mediterranean. Evidence includes two Phoenician shipwrecks from 750 BC discovered by Robert Ballard, whose cargo of wine was still intact. As the first great traders in wine, the Phoenicians seem to have protected it from oxidation with a layer of oil, followed by a seal of pinewood and resin
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Bacteria
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Bacteria constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria have a number of shapes, ranging from spheres to rods, Bacteria were among the first life forms to appear on Earth, and are present in most of its habitats. Bacteria inhabit soil, water, acidic hot springs, radioactive waste, Bacteria also live in symbiotic and parasitic relationships with plants and animals. Most bacteria have not been characterised, and only half of the bacterial phyla have species that can be grown in the laboratory. The study of bacteria is known as bacteriology, a branch of microbiology, There are typically 40 million bacterial cells in a gram of soil and a million bacterial cells in a millilitre of fresh water. There are approximately 5×1030 bacteria on Earth, forming a biomass which exceeds that of all plants, Bacteria are vital in many stages of the nutrient cycle by recycling nutrients such as the fixation of nitrogen from the atmosphere. The nutrient cycle includes the decomposition of bodies and bacteria are responsible for the putrefaction stage in this process. In March 2013, data reported by researchers in October 2012, was published and it was suggested that bacteria thrive in the Mariana Trench, which with a depth of up to 11 kilometres is the deepest known part of the oceans. Other researchers reported related studies that microbes thrive inside rocks up to 580 metres below the sea floor under 2.6 kilometres of ocean off the coast of the northwestern United States. According to one of the researchers, You can find microbes everywhere—theyre extremely adaptable to conditions, the vast majority of the bacteria in the body are rendered harmless by the protective effects of the immune system, though many are beneficial particularly in the gut flora. However several species of bacteria are pathogenic and cause diseases, including cholera, syphilis, anthrax, leprosy. The most common fatal diseases are respiratory infections, with tuberculosis alone killing about 2 million people per year. In developed countries, antibiotics are used to treat infections and are also used in farming, making antibiotic resistance a growing problem. Once regarded as constituting the class Schizomycetes, bacteria are now classified as prokaryotes. Unlike cells of animals and other eukaryotes, bacterial cells do not contain a nucleus and these evolutionary domains are called Bacteria and Archaea. The ancestors of modern bacteria were unicellular microorganisms that were the first forms of life to appear on Earth, for about 3 billion years, most organisms were microscopic, and bacteria and archaea were the dominant forms of life. In 2008, fossils of macroorganisms were discovered and named as the Francevillian biota, however, gene sequences can be used to reconstruct the bacterial phylogeny, and these studies indicate that bacteria diverged first from the archaeal/eukaryotic lineage. Bacteria were also involved in the second great evolutionary divergence, that of the archaea, here, eukaryotes resulted from the entering of ancient bacteria into endosymbiotic associations with the ancestors of eukaryotic cells, which were themselves possibly related to the Archaea
46.
Limburger
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Limburger is a cheese that originated during the 19th century in the historical Duchy of Limburg, which is now divided between Belgium, Germany, and Netherlands. The cheese is known for its strong smell caused by the bacterium Brevibacterium linens. While today most Limburger is produced in Germany, Herve cheese is a type of Limburger which is produced in the territory of the old Duchy of Limburg. Herve is located near Liège, and the borders separating Belgium from the Netherlands, the Pays de Herve is a hilly area between the Vesdre and Meuse rivers. In the US, it was first produced in 1867 by Rudolph Benkerts in his cellar from pasteurized goats milk, a few years later,25 factories produced this cheese. The Chalet Cheese Cooperative in Monroe, Wisconsin is the only American company that makes this cheese and it is also manufactured in Canada, where it is a German-Canadian cultural marker, by the Oak Grove Cheese Company in New Hamburg, Ontario. In its first month, the cheese is firmer and more crumbly, after about six weeks, the cheese becomes softer along the edges but is still firm on the inside and can be described as salty and chalky. After two months of its life, it is mostly creamy and much smoother, once it reaches three months, the cheese produces its notorious smell because of the bacterium used to ferment Limburger cheese and many other smear-ripened cheeses. This is Brevibacterium linens, the one found on human skin that is partially responsible for body odor. One of the most traditional ways of eating limburger is the limburger sandwich, after three months, when the cheese has ripened, it becomes spreadable. The cheese is often spread thick on firm-textured 100% rye bread, with a large, thick slice of onion, alternatively, for heartier eaters, chunks or slices of the cheese up to 1.5 cm thick can be cut off the block and placed in the sandwich. This sandwich still remains popular among the descendants of German immigrants in the Midwestern United States, such as Cincinnati. In Wisconsin, the Limburger sandwich can be found on menus at certain restaurants, Limburger and its characteristic odor are a frequent butt of jokes. Reactions to, and misinterpretations of, the smell of Limburger cheese were gags used in numerous Little Rascals, also, the arch-enemy of the Biker Mice from Mars has the name Lawrence Limburger, complete with terrible body odor. In 2006, a showing that the malaria mosquito is attracted equally to the smell of Limburger. The results of the study were published in the medical journal The Lancet on 9 November 1996,100 g of Limburger contains,17 g of saturated fat and 27 g of total fat. 327 calories, of which 240 calories are from fat
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