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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 ...
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.
In a general sense, an ingredient is a substance which forms part of a mixture. In cooking, recipes specify which ingredients are used to prepare a dish. Many commercial products contain secret ingredients purported to make them better than competing products. In the pharmaceutical industry, an active ingredient is the ingredient in a ...
Freshly mixed dough in the bowl of a stand mixer. Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings.
Making stock in a pot on a stove top. Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces.
Ginger (Zingiber officinale) is a flowering plant whose rhizome, ginger root or ginger, is widely used as a spice and a folk medicine.It is a herbaceous perennial which grows annual pseudostems (false stems made of the rolled bases of leaves) about one meter tall, bearing narrow leaf blades.
Solid and melted butter. Butter is a dairy product made from the fat and protein components of churned cream.It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat.
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