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Pastas
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Zanini De Vita, Oretta, ''Encycloped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Cuisine
Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with waves of Italian diaspora. Some of these foods were imported from other cultures. Significant changes occurred with the colonization of the Americas and the introduction of potatoes, tomatoes, capsicums, maize and sugar beet — the latter introduced in quantity in the 18th century. It is one of the best-known and most appreciated gastronomies worldwide. Italian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the north, the centre and the south of Italy, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country. Italian cuisine offers an abundance of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Durum Wheat
Durum wheat (), also called pasta wheat or macaroni wheat (''Triticum durum'' or ''Triticum turgidum'' subsp. ''durum''), is a tetraploid species of wheat. It is the second most cultivated species of wheat after common wheat, although it represents only 5% to 8% of global wheat production. It was developed by artificial selection of the domesticated emmer wheat strains formerly grown in Central Europe and the Near East around 7000 BC, which developed a naked, free-threshing form. Like emmer, durum wheat is awned (with bristles). It is the predominant wheat that grows in the Middle East. ''Durum'' in Latin means "hard", and the species is the hardest of all wheats. This refers to the resistance of the grain to milling, in particular of the starchy endosperm, implying dough made from its flour is weak or "soft". This makes durum favorable for semolina and pasta and less practical for flour, which requires more work than with hexaploid wheats like common bread wheats. Despite its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars produced from processed starch are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbohydrate
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or may not be different from ''n''), which does not mean the H has covalent bonds with O (for example with , H has a covalent bond with C but not with O). However, not all carbohydrates conform to this precise stoichiometric definition (e.g., uronic acids, deoxy-sugars such as fucose), nor are all chemicals that do conform to this definition automatically classified as carbohydrates (e.g. formaldehyde and acetic acid). The term is most common in biochemistry, where it is a synonym of saccharide (), a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides and disaccharides, the smallest (lower molecul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat
Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BCE. Botanically, the wheat kernel is a type of fruit called a caryopsis. Wheat is grown on more land area than any other food crop (, 2014). World trade in wheat is greater than for all other crops combined. In 2020, world production of wheat was , making it the second most-produced cereal after maize. Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century. Global demand for wheat is increasing due to the unique viscoelastic and adhesive properties of gluten proteins, which facilitate the production of processed foods, whose consumption is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta Salad
Pasta salad (pasta fredda) is a salad dish prepared with one or more types of pasta, almost always chilled, and most often tossed in a vinegar, oil, or mayonnaise-based dressing. It is typically served as an appetizer, side dish or a main course. Pasta salad is often regarded as a spring or summertime meal, but it can be served any time of year. Origins Whilst there is no clear origin for the salad, there are various theories that claim different origins for the salad. Some historians and chefs such as Claudia Roden trace back the origin of pasta salad to Italian Jews in the Roman Empire, who reused cold pasta as Jewish Law prohibited cooking on sabbath. Others date it even further back to the Phoenecians. The modern version of pasta salad that uses macaroni noodles dates back to 1914 in an American recipe. Ingredients The ingredients used vary widely by region, restaurant, seasonal availability, and/or preference of the preparer. The salad can be as simple as cold macaron ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
University Of California Press
The University of California Press, otherwise known as UC Press, is a publishing house associated with the University of California that engages in academic publishing. It was founded in 1893 to publish scholarly and scientific works by faculty of the University of California, established 25 years earlier in 1868, and has been officially headquartered at the university's flagship campus in Berkeley, California, since its inception. As the non-profit publishing arm of the University of California system, the UC Press is fully subsidized by the university and the State of California. A third of its authors are faculty members of the university. The press publishes over 250 new books and almost four dozen multi-issue journals annually, in the humanities, social sciences, and natural sciences, and maintains approximately 4,000 book titles in print. It is also the digital publisher of Collabra and Luminos open access (OA) initiatives. The University of California Press publishes i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Fortification
Food fortification or enrichment is the process of adding micronutrients (essential trace elements and vitamins) to food. It can be carried out by food manufacturers, or by governments as a public health policy which aims to reduce the number of people with dietary deficiencies within a population. The predominant diet within a region can lack particular nutrients due to the local soil or from inherent deficiencies within the staple foods; the addition of micronutrients to staples and condiments can prevent large-scale deficiency diseases in these cases. As defined by the World Health Organization (WHO) and the Food and Agricultural Organization of the United Nations (FAO), fortification refers to "the practice of deliberately increasing the content of an essential micronutrient, i.e. vitamins and minerals (including trace elements) in a food, to improve the nutritional quality of the food supply and to provide a public health benefit with minimal risk to health", whereas enrichme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Micronutrient
Micronutrients are essential dietary elements required by organisms in varying quantities throughout life to orchestrate a range of physiological functions to maintain health. Micronutrient requirements differ between organisms; for example, humans and other animals require numerous vitamins and dietary minerals, whereas plants require specific minerals. For human nutrition, micronutrient requirements are in amounts generally less than 100 milligrams per day, whereas macronutrients are required in gram quantities daily. The minerals for humans and other animals include 13 elements that originate from Earth's soil and are not synthesized by living organisms, such as calcium and iron. Micronutrient requirements for animals also include vitamins, which are organic compounds required in microgram or milligram amounts. Since plants are the primary origin of nutrients for humans and animals, some micronutrients may be in low levels and deficiencies can occur when dietary intake is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manganese
Manganese is a chemical element with the symbol Mn and atomic number 25. It is a hard, brittle, silvery metal, often found in minerals in combination with iron. Manganese is a transition metal with a multifaceted array of industrial alloy uses, particularly in stainless steels. It improves strength, workability, and resistance to wear. Manganese oxide is used as an oxidising agent; as a rubber additive; and in glass making, fertilisers, and ceramics. Manganese sulfate can be used as a fungicide. Manganese is also an essential human dietary element, important in macronutrient metabolism, bone formation, and free radical defense systems. It is a critical component in dozens of proteins and enzymes. It is found mostly in the bones, but also the liver, kidneys, and brain. In the human brain, the manganese is bound to manganese metalloproteins, most notably glutamine synthetase in astrocytes. Manganese was first isolated in 1774. It is familiar in the laboratory in the form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Human Nutrition
Human nutrition deals with the provision of essential nutrients in food that are necessary to support human life and good health. Poor nutrition is a chronic problem often linked to poverty, food security, or a poor understanding of nutritional requirements.Progress for Children: A Report Card on Nutrition (No. 4), UNICEF, May 2006, www.ventes.le-vel.ca /nutrition/index_33685.html Malnutrition and its consequences are large contributors to deaths, physical deformities, and disabilities worldwide.World Health Organization. (2013). Essential Nutrition Actions: www.ventes.le-vel.ca. Improving maternal, newborn, infant and young child health and nutrition. Washington, DC: WHO/ref> Good nutrition is necessary for children to grow physically and mentally, and for normal human biological development. Overview The human body contains chemical compounds such as water, carbohydrates, amino acids (found in proteins), fatty acids (found in lipids), and nucleic acids ( DNA and RNA) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word taken from the Latin ''salsa'', meaning ''salted''. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in ''Rites of Zhou'' in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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