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Off-flavours
Off-flavours or off-flavors ( see spelling differences) are taints in food products caused by the presence of undesirable compounds. They can originate in raw materials, from chemical changes during food processing and storage, and from micro-organisms. Off-flavours are a recurring issue in drinking water supply and many food products. Water bodies are often affected by geosmin and 2-methylisoborneol, affecting the flavour of water for drinking and of fish growing in that water. Haloanisoles similarly affect water bodies, and are a recognised cause of off-flavour in wine. Cows grazing on weeds such as wild garlic can produce a ‘weedy’ off-flavour in milk.Ridgway, K. (n.d.). Avoiding Customer Complaints: Origins of Food Taints and Off-flavours. RSSL. Many more examples can be seen throughout food production sectors including in oats, coffee, glucose syrup and brewing Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American And British English Spelling Differences
Despite the various list of dialects of English, English dialects spoken from country to country and within different regions of the same country, there are only slight regional variations in English orthography, the two most notable variations being British and American spelling. Many of Comparison of American and British English, the differences between American English, American and British English, British or English in the Commonwealth of Nations, Commonwealth English date back to a time before spelling standards were developed. For instance, some spellings seen as "American" today were once commonly used in Britain, and some spellings seen as "British" were once commonly used in the United States. A "British standard" began to emerge following the 1755 publication of Samuel Johnson's ''A Dictionary of the English Language'', and an "American standard" started following the work of Noah Webster and, in particular, his ''Webster's Dictionary, An American Dictionary of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Drinking Water
Drinking water or potable water is water that is safe for ingestion, either when drunk directly in liquid form or consumed indirectly through food preparation. It is often (but not always) supplied through taps, in which case it is also called tap water. The amount of drinking water required to maintain good health varies, and depends on physical activity level, age, health-related issues, and environmental conditions. This 2004 article focuses on the USA context and uses data collected from the US military. For those who work in a hot climate, up to a day may be required. About 1 to 2 billion people lack safe drinking water. Water can carry vectors of disease and is a major cause of death and illness worldwide. Developing countries are most affected by unsafe drinking water. Sources Potable water is available in almost all populated areas of the world, although it may be expensive, and the supply may not always be sustainable. Sources where drinking water is commo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food
Food is any substance consumed by an organism for Nutrient, nutritional support. Food is usually of plant, animal, or Fungus, fungal origin and contains essential nutrients such as carbohydrates, fats, protein (nutrient), proteins, vitamins, or Mineral (nutrient), minerals. The substance is Ingestion, ingested by an organism and assimilated by the organism's Cell (biology), cells to provide energy, maintain life, or stimulate growth. Different species of animals have different List of feeding behaviours, feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts. Omnivore, Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through Intensive farming, intensive agricu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Geosmin
Geosmin ( ) is an irregular sesquiterpenoid with a distinct earthy or musty odor, which most people can easily smell. The geosmin odor detection threshold in humans is very low, ranging from 0.006 to 0.01 micrograms per liter in water. Geosmin, along with the irregular monoterpene 2-methylisoborneol, together account for the majority of biologically-caused taste and odor outbreaks in drinking water worldwide and in Fish farming, farmed fish. Geosmin is also responsible for the earthy taste of beetroots and a contributor to the strong scent, known as petrichor, that occurs when rain falls after a spell of dry weather or when soil is disturbed. In chemical terms, geosmin is a bicyclic molecule, bicyclic alcohol (chemistry), alcohol with chemical formula, formula , a derivative of decalin. It is produced from the universal sesquiterpene precursor farnesyl pyrophosphate (also known as farnesyl diphosphate), in a two-step -dependent reaction. Its name is derived from the Ancient Greek ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
2-methylisoborneol
2-Methylisoborneol (MIB) is an irregular monoterpene derived from the universal monoterpene precursor geranyl pyrophosphate. MIB and the irregular sesquiterpene geosmin together account for the majority of biologically-caused taste and odor outbreaks in drinking water worldwide. MIB has a distinct earthy or musty odor, which most people can easily smell. The odor detection threshold of MIB is very low, ranging from 0.002 to 0.02 micrograms per liter in water. MIB is also a factor in cork taint in winemaking. MIB is produced by various blue-green algae (cyanobacteria) and filamentous bacteria in the class Actinomycetia, and also some other prokaryotes and eukaryotes. The main genera in the cyanobacteria that have been shown to produce MIB include ''Oscillatoria'', ''Phormidium'', and ''Planktothrix'', while the main genus in the Actinomycetia that produces MIB is ''Streptomyces''. They give a musty or earthy odor that can be quite strong if an algal bloom is present. Subsequent de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine
Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made from grapes, and the term "wine" generally refers to grape wine when used without any qualification. Even so, wine can be made fruit wine, from a variety of fruit crops, including plum, cherry, pomegranate, blueberry, Ribes, currant, and Sambucus, elderberry. Different varieties of grapes and Strain (biology), strains of yeasts are major factors in different styles of wine. These differences result from the complex interactions between the Biochemistry, biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Weed
A weed is a plant considered undesirable in a particular situation, growing where it conflicts with human preferences, needs, or goals.Harlan, J. R., & deWet, J. M. (1965). Some thoughts about weeds. ''Economic botany'', ''19''(1), 16-24. Plants with characteristics that make them hazardous, aesthetically unappealing, difficult to control in managed environments, or otherwise unwanted in agriculture, farm land, Orchard, orchards, gardens, lawns, Park, parks, recreational spaces, residential and industrial areas, may all be considered weeds.Holzner, W., & Numata, M. (Eds.). (2013). ''Biology and ecology of weeds'' (Vol. 2). Springer Science & Business Media. The concept of weeds is particularly significant in agriculture, where the presence of weeds in fields used to grow crops may cause major losses in yields. Invasive species, plants introduced to an environment where their presence negatively impacts the overall functioning and biodiversity of the ecosystem, may also sometime ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramsons
''Allium ursinum'', known as wild garlic, ramsons, cowleekes, cows's leek, cowleek, buckrams, broad-leaved garlic, wood garlic, bear leek, Eurasian wild garlic or bear's garlic, is a bulbous perennial flowering plant in the amaryllis family, Amaryllidaceae. It is native to Eurasia, where it grows in moist woodland.GRIN-CA , Agriculture and Agri-Food Canada It is a wild relative of and , all belonging to the same genus, ''''. There are two recognized subspecies: ''A. ursinum'' subsp. ''ursinum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of lactating mammals. It is the primary source of nutrition for young mammals (including breastfeeding, breastfed human infants) before they are able to digestion, digest solid food. Milk contains many nutrients, including calcium and protein, as well as lactose and saturated fat; the enzyme lactase is needed to break down lactose. Immune factors and immune-modulating components in milk contribute to milk immunity. The first milk, which is called colostrum, contains antibody, antibodies and immune-modulating components that milk immunity, strengthen the immune system against many diseases. As an agricultural product, Milking, milk is collected from farm animals, mostly cattle, on a dairy. It is used by humans as a drink and as the base ingredient for dairy products. The US Centers for Disease Control and Prevention, CDC recommends that children over the age of 12 months (the minimum age to stop giving breast milk or Ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Cupping
Coffee cupping, or coffee tasting, is the practice of observing the tastes and aromas of brewed coffee. It is a professional practice but can be done informally by anyone or by professionals known as "Q Graders". A standard coffee cupping procedure involves deeply sniffing the coffee, then slurping the coffee from a spoon so it is aerated and spread across the tongue. The coffee taster attempts to measure aspects of the coffee's taste, specifically the ''body'' (the texture or mouthfeel, such as oiliness), ''sweetness'', ''acidity'' (a sharp and tangy feeling, like when biting into an Orange (fruit), orange), ''flavour'' (the characters in the cup), and aftertaste. Since coffee beans embody telltale flavours from the region where they were grown, cuppers may attempt to identify the coffee's origin. Aromas Various descriptions are used to note coffee aroma. ;Animal-like: This odour descriptor is somewhat reminiscent of the smell of animals. It is not a fragrant aroma like mus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glucose Syrup
Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called "corn syrup", but glucose syrup is also made from potatoes and wheat, and less often from barley, rice and cassava.p. 21 Glucose syrup containing over 90% glucose is used in industrial fermentation, but syrups used in confectionery contain varying amounts of glucose, maltose and higher oligosaccharides, depending on the grade, and can typically contain 10% to 43% glucose. Glucose syrup is used in foods to sweeten, soften texture and add volume. By converting some glucose in corn syrup into fructose (using an enzymatic process), a sweeter product, high fructose corn syrup can be produced. Glucose syrup was first made in 1811 in Russia by Gottlieb Kirchhoff using heat and sulfuric acid. Types Depending on the method used to hydrolyse the starch and on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
