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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 ...
Recipe. A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. You can add an entry into this spreadsheet here.
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.
Zest – Zest is a food ingredient that is prepared by scraping or cutting from the outer, colorful skin of citrus fruits such as lemon, orange, citron, and lime. Types of herb and spice mixtures. Spice mix. Adjika – hot, spicy but subtly flavoured paste often used to flavour food mainly in the Caucasian regions of Abkhazia and Samegrelo.
Cooking. A man cooking in a restaurant kitchen, Morocco. Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe.
Farro. Triticum dicoccum, emmer wheat (illustrated), produces what is sometimes called "true" farro. A farro soup from Tuscany. Shrimp in farro salad. Farro / ˈfæroʊ / is the grains of three wheat species, which are sold dried and cooked in water until soft. It is eaten plain or is often used as an ingredient in salads, soups, and other dishes.
Media: Papadam. A papadam (also spelled poppadom, among other variants), also known as papad, is a snack that originated in the Indian subcontinent. Dough of black gram bean flour is either deep fried or cooked with dry heat (flipped over an open flame) until crunchy. Other flours made from lentils, chickpeas, rice, tapioca, millet or potato ...
Carrageenan, an additive made from seaweed, is used to thicken processed foods for improved texture, and while it is very common, it may cause gastrointestinal problems in those who eat it ...
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