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Hazelnut Paste
Hazelnut butter or hazelnut paste is a food spread made from crushed and blended hazelnuts. More commonly found in Europe, hazelnut butter is also familiar when mixed with chocolate as an ingredient in chocolate spreads. Hazelnut butter is available in both crunchy and smooth varieties, and can be made from either raw or roasted hazelnuts. Gianduja is also a type of chocolate stretched with hazelnut butter. Hazelnut butter is high in natural fats and susceptible to oil separation, so it should be stirred before use to distribute the oils evenly and refrigerated after opening to slow re-separation and prevent spoilage. Nutritional information Hazelnut butter is high in monounsaturated fats, particularly oleic acid, shown to play a role in reducing the adverse effects of low-density lipoprotein (LDL). Hazelnut butter is also a good source of dietary protein and vitamin E. Raw food enthusiasts believe the butter made from unroasted hazelnuts possesses greater nutritional value an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Spread (food)
A spread is a food that is spread, generally with a knife, onto foods such as bread or Cracker (food), crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland without it. Butter and soft cheeses are typical spreads. A sandwich spread is a spreadable condiment used in a sandwich, in addition to more solid ingredients. Butter, mayonnaise, mustard (condiment), prepared mustard, and ketchup are typical sandwich spreads, along with their variants such as Thousand Island dressing, tartar sauce, and Russian dressing. Spreads are different from Dip (food), dips, such as salsa (sauce), salsa, which are generally not applied to spread onto food but have food dipped into them instead. Common spreads include dairy spreads (such as cheeses, creams, and butters, although the term "butter" is broadly applied to many spreads), margarines, honey, nut-based spreads (peanut/cashew/hazelnut butter, Nutella), plant-derived spreads (such as ja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Raw Foodism
Raw foodism, also known as rawism or a raw food diet, is the dietary practice of eating only or mostly food that is uncooked and unprocessed. Depending on the philosophy, or type of lifestyle and results desired, raw food diets may include a selection of fruits, vegetables, nuts, seeds, eggs, fish, meat, and dairy products. The diet may also include simply processed foods, such as various types of sprouted seeds, cheese, and fermented foods such as yogurts, kefir, kombucha, or sauerkraut, but generally not foods that have been pasteurized, homogenized, or produced with the use of synthetic pesticides, fertilizers, solvents, and food additives. The British Dietetic Association has described raw foodism as a fad diet. Raw food diets, specifically raw veganism, may diminish intake of essential minerals and nutrients, such as vitamin B12. Claims made by raw food proponents are pseudoscientific. Varieties Raw food diets are diets composed entirely or mostly of food that i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
List Of Spreads
This is a list of spreads. A Spread (food), spread is a food that is literally spread, generally with a knife, onto food items such as bread or Cracker (food), crackers. Spreads are added to food to enhance the flavour or texture of the food, which may be considered bland without it. Spreads * Aioli – sauce made of garlic, salt, and olive oil of the northwest Mediterranean * Ajvar – Southeast European condiment made from red bell peppers, eggplants, garlic, and oil * Amlu – Moroccan spread of argan oil, almonds, and honey * Bacon jam * Bean dip – sometimes used as a spread * Beer jam * Biber salçası – Anatolian paste made from red chili peppers or sweet long peppers and salt * Biscoff#Spread or paste variant, Biscoff – sweet paste made from Biscoff biscuits * Butter :* Rucava white butter :* Bretel butter :*Chocolate butter * Chutney – sauce of the Indian subcontinent of tomato relish, a ground peanut garnish or a yogurt, cucumber, and mint dip * Ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Peanut Allergy
Peanut allergy is a type of food allergy to peanuts. It is different from tree nut allergy, tree nut allergies, because peanuts are legumes and not true Nut (fruit), nuts. Physical symptoms of allergic reaction can include pruritus, itchiness, hives, angiodema, swelling, eczema, sneezing, asthma attack, abdominal pain, Hypotension, drop in blood pressure, diarrhea, and cardiac arrest. Anaphylaxis may occur. Those with a history of asthma are more likely to be severely affected. It is due to a type I hypersensitivity reaction of the immune system in susceptible individuals. The allergy is recognized "as one of the most severe food allergies due to its prevalence, persistency, and potential severity of allergic reaction". Prevention may be partly achieved through early introduction of peanuts to the diets of pregnant women and babies. It is recommended that babies at high risk be given peanut products in areas where medical care is available as early as 4 months of age. The prin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Peanut Butter
Peanut butter is a food Paste (food), paste or Spread (food), spread made from Grinding (abrasive cutting), ground, dry roasting, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Consumed in many countries, it is the most commonly used of the nut butters, a group that also includes cashew butter and almond butter. Peanut butter is a nutrient-rich food containing Reference Daily Intake, high levels of protein, several vitamins, and dietary minerals. It is typically served as a spread on bread, toast, or crackers and used to make sandwiches (notably the peanut butter and jelly sandwich). It is also used in a number of List of breakfast dishes, breakfast dishes and List of desserts, desserts, such as granola, smoothies, crepes, cookies, Chocolate brownie, brownies, or croissants. History The earliest references to peanut butter can be traced to Aztec and Inca civilizations, who ground ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Rancidity
Rancidification is the process of complete or incomplete autoxidation or hydrolysis of fats and oils when exposed to air, light, moisture, or bacterial action, producing short-chain aldehydes, ketones and free fatty acids. When these processes occur in food, undesirable odors and flavors can result. In processed meats, these flavors are collectively known as warmed-over flavor. In certain cases, however, the flavors can be desirable (as in aged cheeses). Rancidification can also detract from the nutritional value of food, as some vitamins are sensitive to oxidation. Similar to rancidification, oxidative degradation also occurs in other hydrocarbons, such as lubricating oils, fuels, and mechanical cutting fluids. Pathways Five pathways for rancidification are recognized: Hydrolytic Hydrolytic rancidity refers to the odor that develops when triglycerides are hydrolyzed and free fatty acids are released. This reaction of lipid with water may require a catalyst (such as a lipa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Oxidation
Redox ( , , reduction–oxidation or oxidation–reduction) is a type of chemical reaction in which the oxidation states of the reactants change. Oxidation is the loss of electrons or an increase in the oxidation state, while reduction is the gain of electrons or a decrease in the oxidation state. The oxidation and reduction processes occur simultaneously in the chemical reaction. There are two classes of redox reactions: * Electron-transfer – Only one (usually) electron flows from the atom, ion, or molecule being oxidized to the atom, ion, or molecule that is reduced. This type of redox reaction is often discussed in terms of redox couples and electrode potentials. * Atom transfer – An atom transfers from one substrate to another. For example, in the rusting of iron, the oxidation state of iron atoms increases as the iron converts to an oxide, and simultaneously, the oxidation state of oxygen decreases as it accepts electrons released by the iron. Although oxidati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Enzymes
An enzyme () is a protein that acts as a biological catalyst by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. Almost all metabolic processes in the cell need enzyme catalysis in order to occur at rates fast enough to sustain life. Metabolic pathways depend upon enzymes to catalyze individual steps. The study of enzymes is called ''enzymology'' and the field of pseudoenzyme analysis recognizes that during evolution, some enzymes have lost the ability to carry out biological catalysis, which is often reflected in their amino acid sequences and unusual 'pseudocatalytic' properties. Enzymes are known to catalyze more than 5,000 biochemical reaction types. Other biocatalysts include catalytic RNA molecules, also called ribozymes. They are sometimes described as a ''type'' of enzyme rather than being ''like'' an enzyme, but even in the d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Vitamin E
Vitamin E is a group of eight compounds related in molecular structure that includes four tocopherols and four tocotrienols. The tocopherols function as fat-soluble antioxidants which may help protect cell membranes from reactive oxygen species. Vitamin E is classified as an essential nutrient for humans. Various government organizations recommend that adults consume between 3 and 15 mg per day, while a 2016 worldwide review reported a median dietary intake of 6.2 mg per day. Sources rich in vitamin E include seeds, nuts, vegetable oil, seed oils, Peanut butter#Nutritional profile, peanut butter, food fortification, vitamin E–fortified foods, and dietary supplements. Symptomatic vitamin E deficiency is rare, usually caused by an underlying problem with digesting dietary fat rather than from a diet low in vitamin E. Deficiency can cause neurological disorders. Tocopherols and tocotrienols both occur in α (alpha), β (beta), γ (gamma), and δ (delta) forms, as dete ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Hazelnut
The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus '' Corylus'', especially the nuts of the species ''Corylus avellana''. They are also known as cobnuts or filberts according to species. Hazelnuts are used as a snack food, in baking and desserts, and in breakfast cereals such as muesli. In confectionery, they are used to make praline, and also used in combination with chocolate for chocolate truffles and products such as chocolate bars and hazelnut cocoa spreads such as Nutella. They are also used in Frangelico liqueur. Hazelnut oil, pressed from hazelnuts, is strongly flavored and high in monounsaturated fat. It is used as a cooking oil and as a salad or vegetable dressing. Turkey is the world's largest producer of hazelnuts, accounting for 58% of total production in 2023. Description A hazelnut cob is roughly spherical to oval, about long and in diameter, with an outer fibrous husk surrounding a sm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Dietary Protein
Proteins are essential nutrients for the human body. They are one of the constituents of body tissue and also serve as a fuel source. As fuel, proteins have the same energy density as carbohydrates: 17 kJ (4 kcal) per gram. The defining characteristic of protein from a nutritional standpoint is its amino acid composition. Proteins are polymer chains made of amino acids linked by peptide bonds. During human digestion, proteins are broken down in the stomach into smaller polypeptide chains via hydrochloric acid and protease actions. This is crucial for the absorption of the essential amino acids that cannot be biosynthesized by the body. There are nine essential amino acids that humans must obtain from their diet to prevent protein-energy malnutrition and resulting death. They are phenylalanine, valine, threonine, tryptophan, methionine, leucine, isoleucine, lysine, and histidine. There has been debate as to whether there are eight or nine essential amino acids. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Low-density Lipoprotein
Low-density lipoprotein (LDL) is one of the five major groups of lipoprotein that transport all fat molecules around the body in extracellular water. These groups, from least dense to most dense, are chylomicrons (aka ULDL by the overall density naming convention), very low-density lipoprotein (VLDL), intermediate-density lipoprotein (IDL), low-density lipoprotein (LDL) and high-density lipoprotein (HDL). LDL delivers fat molecules to Cell (biology), cells. LDL has been associated with the progression of atherosclerosis. Overview Lipoproteins transfer lipids (fats) around the body in the extracellular fluid, making fats available to body cells for receptor-mediated endocytosis. Lipoproteins are complex particles composed of multiple proteins, typically 80–100 proteins per particle (organized by a single apolipoprotein B for LDL and the larger particles). A single LDL particle is about 22–27.5 nanometers in diameter, typically transporting 3,000 to 6,000 fat molecules per part ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
