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Food Ingredient
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, and the term may also refer to a specific food item in relation to its use in different recipes. 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 formulation which invokes biological activity. National laws usually require prepared food products to display a list of ingredients and specifically require that certain additives be listed. Law typically requires that ingredients be listed according to their relative weight within the product. Etymology From Middle French , from Latin , present participle of ('to go or enter into or onto'). Artificial ingredient An artificial ingredient usually refers to an ingredient which is artificial or human-made, such as: * Artificial flavour * Food add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Coloring
Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking. Food colorants are also used in various non-food applications, including cosmetics, pharmaceuticals, home craft projects, and medical devices. Some colorings may be natural, such as with carotenoids and anthocyanins extracted from plants or cochineal from insects, or may be synthesized, such as tartrazine yellow. In the manufacturing of foods, beverages and cosmetics, the safety of colorants is under constant scientific review and certification by national regulatory agencies, such as the European Food Safety Authority (EFSA) and US Food and Drug Administration (FDA), and by international reviewers, such as the Joint FAO/WHO Expert Committee on Food Additives. Purpose of food coloring People asso ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galbi-tang Ingredients
''Galbi-tang'' * () or short rib soup is a variety of '' guk'', or Korean soup, made primarily from beef short ribs along with stewing beef, radish, onions, and other ingredients. The short ribs, or ''"galbi"'', also refers to grilled short ribs in Korean barbecue while the suffix ''tang'' is another name for ''guk''. Hence, the Korean name literally means "short ribs soup" and is also called ''garitang'', or ''galitang''. The clear and hearty soup is made by slowly simmering ''galbi'' in water for a long time and is eaten as a meal. It is similar to '' seolleongtang'', a soup made from the bones of ox legs. Historical records on ''galbitang'' are found in records on table setting for Korean royal court banquets held in the 1890s. However, ''galbi'' was assumed to have been eaten since the end of the Goryeo period (918 – 1392). ''Galbitang'' has been a representative dish served at wedding receptions. Preparation About five hours are needed to cook the whole dish. Slit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artificial
Artificiality (the state of being artificial, anthropogenic, or man-made) is the state of being the product of intentional human manufacture, rather than occurring naturally through processes not involving or requiring human activity. Connotations Artificiality often carries with it the implication of being false, counterfeit, or deceptive. The philosopher Aristotle wrote in his ''Rhetoric'': However, artificiality does not necessarily have a negative connotation, as it may also reflect the ability of humans to replicate forms or functions arising in nature, as with an artificial heart or artificial intelligence. Political scientist and artificial intelligence expert Herbert A. Simon observes that "some artificial things are imitations of things in nature, and the imitation may use either the same basic materials as those in the natural object or quite different materials. Herbert A. Simon, ''The Sciences of the Artificial'' (1996), p. 4. Simon distinguishes between the arti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Active Ingredient
An active ingredient is any ingredient that provides biologically active or other direct effect in the diagnosis, cure, mitigation, treatment, or prevention of disease or to affect the structure or any function of the body of humans or animals. The similar terms active pharmaceutical ingredient (abbreviated as API) and bulk active are also used in medicine. The term active substance may be used to describe the effective chemical used to control bacteria or pests. Some medication products can contain more than one active ingredient. The traditional word for the active pharmaceutical agent is pharmacon or pharmakon (from , adapted from '' pharmacos'') which originally denoted a magical substance or drug. The terms active constituent or active principle are often chosen when referring to the active substance of interest in a plant (such as salicylic acid in willow bark or arecoline in areca nuts), since the word "ingredient" can be taken to connote a sense of human agency (tha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Software Bill Of Materials
A software supply chain is the components, libraries, tools, and processes used to develop, build, and publish a software artifact. A software bill of materials (SBOM) declares the inventory of components used to build a software artifact, including any open source and proprietary software components. It is the software analogue to the traditional manufacturing BOM, which is used as part of supply chain management. Usage An SBOM allows builders to make sure open-source and third-party software components are up to date and respond quickly to new vulnerabilities. Buyers and other stakeholders can use an SBOM to perform vulnerability or license analysis, which can be used to evaluate and manage risk in a product. While many companies use a spreadsheet for general BOM management, there are additional risks and issues in an SBOM written to a spreadsheet. It is best practice for SBOMs to be collectively stored in a repository that can be part of other automation systems and easily que ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bill Of Materials
A bill of materials or product structure (sometimes bill of material, BOM or associated list) is a list of the raw materials, sub-assemblies, intermediate assemblies, sub-components, parts, and the quantities of each needed to manufacture an Product (business), end product. A BOM may be used for communication between manufacturing partners or confined to a single manufacturing plant. A bill of materials is often tied to a production order whose issuance may generate reservations for components in the bill of materials that are in stock and requisitions for components that are not in stock. The first Hierarchical database model, hierarchical databases were developed for automating bills of materials for manufacturing organizations in the early 1960s. At present, this BOM is used as a database to identify the many parts and their codes in automobile manufacturing companies. A BOM can also be visually represented by a Product structure modeling, product structure tree, although they ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fake Food
Food models, also known as fake foods, food figurines or "food samples" (), are scale models or replicas of a food item or dish made from plastic, wax, resin, or a similar inedible material. They are commonly used as mockups in restaurant display windows and shelves in Japan, although other countries like South Korea and China also use such models for similar purposes in restaurants, food booths, and food carts. Using food models allow food vendors to advertise to consumers a three-dimensional image of their products, while avoiding the need to put real food on display unattended for prolonged periods of time, which may become contaminated or spoiled or attract insects. Use by Japanese restaurants In Japan, , taken from the English "sample", are widespread. In the late Edo period, in the 1800s, food sellers displayed a plate of real food each day in lieu of a written menu. During the early Shōwa period, in the late 1920s, Japanese artisans and candle makers developed food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Substitute
A sugar substitute or artificial sweetener, is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie () or low-calorie sweetener. Artificial sweeteners may be derived through manufacturing of plant extracts or processed by chemical synthesis. Sugar substitute products are commercially available in various forms, such as small pills, powders and packets. Common sugar substitutes include aspartame, monk fruit extract, saccharin, sucralose, stevia, acesulfame potassium (ace-K) and cyclamate. These sweeteners are a fundamental ingredient in diet drinks to sweeten them without adding calories. Additionally, sugar alcohols such as erythritol, xylitol and sorbitol are derived from sugars. No links have been found between approved artificial sweeteners and cancer in humans. Reviews and dietetic professionals have concluded that moderate use of non-nutritive sweetener ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Preservative
A preservative is a substance or a chemical that is added to products such as food products, beverages, pharmaceutical drugs, paints, biological samples, cosmetics, wood, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes. In general, preservation is implemented in two modes, chemical and physical. Chemical preservation entails adding chemical compounds to the product. Physical preservation entails processes such as refrigeration or drying.Erich Lück and Gert-Wolfhard von Rymon Lipinski "Foods, 3. Food Additives" in ''Ullmann's Encyclopedia of Industrial Chemistry'', 2002, Wiley-VCH, Weinheim. Preservative food additives reduce the risk of foodborne infections, decrease microbial spoilage, and preserve fresh attributes and nutritional quality. Some physical techniques for food preservation include dehydration, UV-C radiation, freeze-drying, and refrigeration. Chemical preservation and physical preservation techniques ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Additive
Food additives are substances added to food to preserve flavor or enhance taste, appearance, or other sensory qualities. Some additives, such as vinegar ( pickling), salt ( salting), smoke ( smoking) and sugar ( crystallization), have been used for centuries to preserve food. This allows for longer-lasting foods, such as bacon, sweets, and wines. With the advent of ultra-processed foods in the late 20th century, many additives having both natural and artificial origin were introduced. Food additives also include substances that may be introduced to food indirectly (called "indirect additives") in the manufacturing process through packaging, storage or transport. In Europe and internationally, many additives are designated with E numbers, while in the United States, additives in amounts deemed safe for human consumption are designated as GRAS. Identification To regulate these additives and inform consumers each additive is assigned a unique number called an "E number", whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artificial Flavor
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive that is used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the chemical equivalent of natural fla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle French
Middle French () is a historical division of the French language that covers the period from the mid-14th to the early 17th centuries. It is a period of transition during which: * the French language became clearly distinguished from the other competing Oïl languages, which are sometimes subsumed within the concept of Old French () * the French language was imposed as the official language of the Kingdom of France in place of Latin and other Oïl and Occitan languages * the literary development of French prepared the vocabulary and grammar for the Classical French () spoken in the 17th and 18th centuries. It is the first version of French that is largely mutual intelligibility, intelligible to Modern French, contrary to Old French. History The most important change found in Middle French is the complete disappearance of the noun declension system, which had been underway for centuries. There was no longer a distinction between nominative and oblique case, oblique forms of nou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
