Where results make sense

About us   |   Why use us?   |   Reviews   |   PR   |   Contact us

Topic: Texture (food)

    Note: these results are not from the primary (high quality) database.

Malcolm Bourne The book is a leading reference manual on food texture and viscosity, how these properties are measured, and how they relate to human assessments of textural quality. National Academy of Sciences Press, Washington, D.C. Bourne, M. Water Activity: Food Texture. He has four patents on technology that gives much firmer texture in processed vegetables and fruits. www.nysaes.cornell.edu /fst/faculty/bourne

Freezing - Wikipedia, the free encyclopedia Freezing adversely affects the texture of many foods, and the texture of nearly all foods is damaged by thawing and re-freezing. Defects in the texture of thawed food can sometimes be obscured by cooking. In physics and chemistry, freezing is the process of cooling a liquid to the temperature (called freezing point) where it turns solid. en.wikipedia.org /wiki/Freezing_(food)   (435 words)

Frozen food - Wikipedia, the free encyclopedia Freezing adversely affects the texture of many foods, and the texture of nearly all foods is damaged by thawing and re-freezing. Defects in the texture of thawed food can sometimes be obscured by cooking. Freezing food is a common method of food preservation which slows both food decay and, by turning water to ice, makes it unavailable for bacterial growth and chemical reactions. en.wikipedia.org /wiki/Frozen_food   (531 words)

egg food You could use more eggs if you like and freeze what you don't use, if you do freeze the egg food, the texture of the food is no where near the same as freshly made up food, but the birds will eat it just the same. Cod liver oil is added to make the egg food texture better, also it's a good way of administering iodine, plus more vitermins. Safflower oil again is added to improve the egg food texture. www.javafinch.co.uk /egg/eggndx.html   (876 words)

Who invented frozen food? Everyday Mysteries:Fun Science Facts from the Library of Congress) When the food was defrosted, the ice crystals melted and water would leak out, taking with it the food’s flavor and texture. From this experience, he theorized that food must be frozen very quickly in order for it to retain its taste and texture. Of course, frozen food has always existed in climates that were cold enough for the food to freeze. www.loc.gov /rr/scitech/mysteries/frozenfood.html   (639 words)

Greek food for games Despite excellent olives available in Beijing, these were bland and the feta's cream cheese texture and one-dimensional saltiness was a far cry from crumbly feta that bursts with the goodness of sheep's milk. The sad Spinach Spanikopita - triangular parcels of spinach stuffed inside a wanton wrapper and deep fried - was closer in flavor and texture to a bad spring roll than to the stuffed pastry parcel of its name. Small details like bread reflect a restaurant's attitude toward food and sadly Athena's stale bread rolls forewarned of the imminent meal. www.chinadaily.com.cn /english/doc/2004-08/09/content_363398.htm   (639 words)

Who invented frozen food? Everyday Mysteries:Fun Science Facts from the Library of Congress) When the food was defrosted, the ice crystals melted and water would leak out, taking with it the food’s flavor and texture. From this experience, he theorized that food must be frozen very quickly in order for it to retain its taste and texture. Birdseye developed two methods for quick freezing foods, both of which employed the innovation of packaging the food beforehand.In the first technique, the package was held between two metal belts that were chilled to -40°F to -45°F using a calcium chloride solution. www.loc.gov /rr/scitech/mysteries/frozenfood.html   (639 words)

Skordalia - Garlic Dip - Greek Food With the machine running, slowly add the olive oil, lemon juice and vinegar, alternating each until the mixture is smooth and has a loose mashed potato texture (note, the walnuts will prevent it being completely smooth). With the machine running, slowly add the olive oil, lemon juice and vinegar, alternating each until the mixture is smooth and has a loose mashed potato texture. Place bread, garlic and salt in food processor. www.bellaonline.com /articles/art12562.asp   (639 words)

Momo (food) - Wikipedia, the free encyclopedia Momos are made of a simple flour and water dough, white flour is generally preferred, and sometimes a little yeast or baking soda is added to give a more 'doughy' texture to the finished product. Momos are commonly made in Tibet, Kathmandu, Sikkim, Kalimpong and Darjeeling. Momos are a kind of dumpling popular in Nepal, Sikkim and Tibet, similar to Chinese potstickers. en.wikipedia.org /wiki/Momo_(food)   (266 words)

Junk food - Wikipedia, the free encyclopedia Junk food also may contain numerous food additives, which are used to enhance flavor, adjust texture, alter color, and prevent spoilage. Since junk food is high in fats and sugars, it is a leading cause of obesity, dental cavities, increasing cases of Type 2 diabetes, heart diseases, etc. They are very low on proteins, vitamins, and fibre. Junk food is a common term used for any food that is perceived to be unhealthy and has low or poor nutritional value. en.wikipedia.org /wiki/Junk_food   (398 words)

Food preservation - Wikipedia, the free encyclopedia Food preservation is the process of treating and handling food in such a way as to stop or greatly slow down spoilage to prevent foodborne illness while maintaining nutritional value, texture and flavor. One of the oldest methods of food preservation is by drying, which reduces water activity sufficient to delay or prevent bacterial growth. Pickling is a method of preserving food by placing it or cooking it in a substance that inhibits or kills bacteria and other micro-organisms, This material must also be fit for human consumption. en.wikipedia.org /wiki/Food_preservation   (1418 words)

Lamb (food) - Wikipedia, the free encyclopedia The flavour and texture of milk-fed lamb when grilled (such as the tiny lamb chops known as chuletillas in Spain) or roasted (lechazo asado or cordero lechal asado) is generally agreed to be finer than that of older lamb. Milk-fed lamb (also known as slinks or baby lambs) is meat from an unweaned lamb, typically 4 to 6 weeks old and weighing 5.5 to 8 kg; this is almost unavailable in countries such as the USA and the UK, where it is considered uneconomic. The terms lamb, hoggett or mutton are used to describe the meat of a domestic sheep. en.wikipedia.org /wiki/Mutton   (659 words)

Drying Vegetables When drying foods, the key is to remove moisture as quickly as possible at a temperature that does not seriously affect the flavor, texture and color of the food. Food scorches easily toward the end of drying time; therefore, turn the heat off when drying is almost complete and open the door wide for an additional hour or so. Food on lower trays near the heat source will often dry more rapidly than food on higher trays and, therefore, trays should be rotated throughout drying. www.ext.colostate.edu /pubs/foodnut/09308.html   (1883 words)

BBC - Food - TV and radio - Food Heroes Welsh cakes are a bit like a flat scone, baked on a griddle and with a distinctive flavour and texture, usually served hot spread with butter. From the mining valleys of the south to the rugged upland farms of the north, the Welsh landscape produces food of freshness, quality and variety and, in turn, the Welsh people cooked dishes that were hearty and filling. Traditional Welsh foods include bacon, cheeses, crempog (pancakes spread with salty Welsh butter), bara brith (tea bread) and cawl- a rich stew made with bacon, scraps of Welsh lamb and vegetables including Wales' emblem, the leek. www.bbc.co.uk /food/tv_and_radio/food_heroes/wales.shtml   (487 words)

Food Storage in the Home When food is stored too long, there is the risk of two things happening: 1) color, flavor, aroma, texture or appearance deteriorate to a level where people will not consume the food, and 2) nutrient deterioration may be severe enough to render the food an unreliable source of specific nutrients. Persons storing foods in a garage at an average temperature of 90° F should expect a shelf-life less than half of what could be obtained at room temperature (60-70° F) which in turn is less than half the storage life in cold storage (40° F). Another approach to beginning a food storage program is to use a lump sum of money such as a tax refund or a bonus check to purchase a large amount of basics for your family. www.solareagle.com /PREP/FSHOME.HTM   (5036 words)

Spread (food) - Wikipedia, the free encyclopedia Common spreads include cheeses, creams, and butters (spreads made from milk; though the term butter is broadly applied to many spreads); and jams and jellies (spreads made from fruit). A spread is a dense, soft condiment that can be spread onto other dishes, for flavor or texture. Spreads are also made from vegetables (e.g., vegemite, babaganoush, salsas) and meats (e.g., pâté, fleischbutter). en.wikipedia.org /wiki/Spread_%28food%29   (184 words)

A Review of Solar Food Drying (The Solar Cooking Archive) The tastes are related to the food, but there is some uniqueness in their flavor and texture. Food should then be tossed to insure all parts of the dried bits are in contact with water. Outside, the food must be protected against insects and animals and moved or covered in case of rain or blowing dust. solarcooking.org /dryingreview.htm   (3188 words)

BBC News EUROPE France 'spied on food whistleblower' But companies say salt is used not only to help taste, but as a preservative and to improve texture. Yet the food industry deliberately opposed cutting back on the salt as it benefited from the sale of soft drinks to parched customers, he alleged. His report said that a 30% cut in food salting would hit water and soft drinks sales by $5.4bn a year. news.bbc.co.uk /hi/english/world/europe/newsid_1753000/1753433.stm   (389 words)

Linda's Culinary and Food Dictionary and Glossary - A to Z Quark cheese (qwark) - Quark cheese is a soft, unripened cheese with the texture and flavor of sour cream. Sometimes it is called a Super food because it's a good source of iron, plant protein, potassium, magnesium and lysine. The scorings are produced by contact with very hot single grill bars, which brown the surface of the food. whatscookingamerica.net /Glossary/Q.htm   (687 words)

[No title] The idea is that preserved food should have the same taste, smell, appearance and texture, whilst maintaining its nutritional value. They added food preservation to their enterprises and, after many trials, began to receive a favourable response from the British army and navy commanders. Food preservation is used to protect food from microbes and other agents that could spoil the food, so it can be consumed at some point in the future. members.lycos.co.uk /Polyvinyl/school/case_study.htm   (5958 words)

Marzipan Recipe and Tips Marzipan can be colored with food coloring gel or paste while it is in dough form or rolled out flat and shaped using cookie cutters and then painted with food coloring gel, paste or powder using an artist-type paintbrush or sponge. Marzipan has a sweet flavor and dries to a hard texture, but it is flexible and easy to work with while it is still in dough form. Marzipan is a type of edible dough used mostly for decoration on cakes, but is also used as a covering for cakes but it is also used in cookies, candy and pastries. www.fromdebbieskitchen.com /Marzipan.htm   (5958 words)

Food to have sometimes Food additives in junk foods are generally used to prolong shelf life or to enhance colour, flavour or texture. If these foods regularly replace more nutritious and healthy foods in your diet, you are likely to become overweight and may develop vitamin and mineral deficiencies and other health problems. The foods sold by popular fast food and takeaway outlets, including fried chicken, hamburgers and hot chips (fries), are often high in saturated fats. www.betterhealth.vic.gov.au /bhcv2/bhcarticles.nsf/pages/Food_to_have_sometimes?open   (997 words)

Quick & Easy : The Deep Freeze : Food Network Food should be completely cooled before adding it to the freezer, but if you’re pressed for time, try cooling your dish over an "ice bath", literally a bowl full of water and ice. Frozen produce has all been blanched (cooked for a short time in boiling water) to add color and preserve its texture. Other than losing some water-soluble vitamins during this blanching process, frozen food can often be at least as healthy as fresh. www.foodnetwork.com /food/lf_quick_easy/article/0,1904,FOOD_16383_3768999,00.html   (715 words)

Freezing Food and Frozen Food - Food Reference Store all foods at 0° F or lower to retain vitamin content, color, flavor and texture. Once food is thawed in the refrigerator, it is safe to refreeze it without cooking, although there may be a loss of quality due to the moisture lost through defrosting. Freezing preserves food for extended periods because it prevents the growth of microorganisms that cause both food spoilage and foodborne illness. www.foodreference.com /html/artfreezingfood.html   (1920 words)

excs69.txt Freeze foods at their peak of eating quality to preserve flavor, texture, and appearance as near those of the fresh product as possible. When perishable food is not preserved by one of the recommended ways, enzymes within the cells of the food continue to live and cause spoilage. These foods are cooled by setting the pan of food in cold or iced water to speed cooling. www.logicsouth.com /~lcoble/dir10/excs69.txt   (4288 words)

Gh1501 Freezing Basics, MU Extension Most foods retain their natural color, flavor and texture better than when other methods of food preservation are used. Food will still be safe to eat after the recommended time period is past if the freezer has been kept at 0 degrees F or lower. Freezing is one of the easiest and least time-consuming methods of food preservation. muextension.missouri.edu /xplor/hesguide/foodnut/gh1501.htm   (2523 words)

U of MN Food Safety: Freezing Foods, July 23 Food stored longer will be safe to eat but you may notice changes in flavor, color and texture. Freezing fresh fruits and vegetables is the most popular food preservation method, according to a 2001 survey conducted by the National Center for Home Food Preservation at the University of Georgia. Freezing is a quick and easy way to enjoy the fresh flavor of seasonal foods year round. www.extension.umn.edu /foodsafety/components/columns/July23.htm   (547 words)

AllRefer.com - ice cream (Food And Cooking) - Encyclopedia The mix is churned at freezing temperature to attain a light, smooth texture. Ice cream sundaes had become popular by the 1890s, and the ice cream cone was introduced in 1904. Federal, state, local, and industry regulations as to percentage of milk fats and solids, purity of ingredients, and cleanliness of preparation and dispensing are designed to maintain the dietary value of ice cream and to inhibit bacterial multiplication, for which ice cream is a favorable medium. reference.allrefer.com /encyclopedia/I/icecream.html   (328 words)

Middle East Open Encyclopedia: Meat In recent years, forms of imitation meat have been created to satisfy some vegetarians' taste for the flavour and texture of meat, and there is speculation about the possibility of growing in vitro meat from animal tissue. Originally, the word meat meant simply "food." It is also used as a vulgar way to refer to the human body (see meat market). Some types of meat (such as pork or beef) are taboo for certain religions while others are taboo due to their association as pets in those countries, with the notable exception of rabbits in the West. www.baghdadmuseum.org /ref/index.php?title=Meat   (590 words)

Food Storage: Refrigerator and Freezer Food stored beyond the recommended time will be safe to eat, but eating quality (flavor and texture) and nutritive value will be less. Maintaining a food’s quality depends on several factors: the quality of the raw product; the procedures used during processing; the way the food is stored; and the length of storage. The quality of a food will also not decrease significantly during storage as long as the food is stored properly and used within the recommended time frame. hgic.clemson.edu /factsheets/HGIC3522.htm   (1015 words)

Try your search on: Qwika (all wikis)

About us   |   Why use us?   |   Reviews   |   Press   |   Contact us   Copyright © 2005-2007 www.factbites.com Usage implies agreement with terms.