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Network science. In food science, ingredient-flavor networks are networks describing the sharing of flavor compounds of culinary ingredients. In the bipartite form, an ingredient-flavor network consist of two different types of nodes: the ingredients used in the recipes and the flavor compounds that contributes to the flavor of each ingredients.
Flavor lexicons ( American English) or flavour lexicons ( Commonwealth English; see spelling differences) are used by professional taste testers to develop and detail the sensory perception experienced from food. The lexicon is a word bank developed by professional taste testers in order to identify an objective, nuanced and cross-cultural word ...
Scope. The FCC features more than 1,250 monographs, including food-grade chemicals, processing aids, foods (such as vegetable oils, fructose, whey, and amino acids ), flavoring agents, vitamins, and functional food ingredients (such as lycopene, olestra, and short chain fructooligosaccharides ). The FCC also contains ingredients, such as ...
The Unique Ingredient Identifier ( UNII) is an alphanumeric identifier linked to a substance's molecular structure or descriptive information and is generated by the Global Substance Registration System (GSRS) of the Food and Drug Administration (FDA). It classifies substances as chemical, protein, nucleic acid, polymer, structurally diverse ...
List of cheese dishes. List of cherry dishes. List of chicken dishes. List of fried chicken dishes. List of chickpea dishes. List of chocolate bar brands. List of chocolate-covered foods. List of choux pastry dishes. List of clam dishes.
This category has the following 26 subcategories, out of 26 total. Foods by cooking technique (14 C) Prepared foods by main ingredient (29 C) Foods by type (26 C, 7 P)
Print. ISBN. 0-19-211579-0. The Oxford Companion to Food is an encyclopedia about food. It was edited by Alan Davidson and published by Oxford University Press in 1999. It was also issued in softcover under the name The Penguin Companion to Food. The second and third editions were edited by Tom Jaine and published by Oxford in 2006 and 2014.
A variety of herbs are visible in this garden, including mint.. In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances.
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