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Rolled Oats
Rolled oats are a type of lightly processed whole-grain food. They are made from oat groats that have been dehusked and steamed, before being rolled into flat flakes under heavy rollers and then stabilized by being lightly toasted. Thick-rolled oats, or old-fashioned oats, usually remain unbroken during processing. Rolled whole oats, without further processing, can be cooked into a porridge and eaten as oatmeal; when the oats are rolled thinner and steam-cooked more in the factory, these thin-rolled oats often become fragmented but they will later absorb water much more easily and cook faster into a porridge; when processed this way are sometimes marketed as "quick" or "instant" oats. Rolled oats are most often the main ingredient in granola and muesli. They can be further processed into a coarse powder, which breaks down to nearly a liquid consistency when boiled. Cooked oatmeal powder is often used as baby food. Process The oat, like other cereals, has a hard, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon Jelly
Lemon Jelly are a British electronic music duo from London that formed in 1998 and went on hiatus starting in 2008. Since its inception, the band members have always been Fred Deakin and Nick Franglen. Lemon Jelly has been nominated for awards like the Mercury Music Prize and BRIT Awards. The bright colourful artwork featured in the albums and music videos, and the Lemon Jelly typeface, became part of the "brand". Deakin and Franglen briefly met in north London as teenagers and became friends before going their separate ways: Deakin became a DJ and co-founded Airside (company), Airside studios; Franglen became a studio programmer. The two became reacquainted in 1998 and created the group Lemon Jelly. Lemon Jelly released three critically acclaimed EPs (1998, 1999, and 2000), securing them a record deal with XL Recordings in 2000. The band subsequently released three Album, full-length albums before going on hiatus in 2008. History Origins (1998–2001) Deakin and Franglen g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enzyme
An enzyme () is a protein that acts as a biological catalyst by accelerating chemical reactions. The molecules upon which enzymes may act are called substrate (chemistry), substrates, and the enzyme converts the substrates into different molecules known as product (chemistry), products. Almost all metabolism, metabolic processes in the cell (biology), 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, 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 Ribozyme, catalytic RNA molecules, also called ribozymes. They are sometimes descr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thiamine
Thiamine, also known as thiamin and vitamin B1, is a vitamin – an Nutrient#Micronutrients, essential micronutrient for humans and animals. It is found in food and commercially synthesized to be a dietary supplement or medication. Phosphorylated forms of thiamine are required for some Metabolism, metabolic reactions, including the breakdown of Carbohydrate metabolism, glucose and amino acids. Food sources of thiamine include whole grains, legumes, and some meats and fish. Refined grain, Grain processing removes much of the vitamin content, so in many countries cereals and flours are food fortification, enriched with thiamine. Supplements and medications are available to treat and prevent thiamine deficiency and the disorders that result from it such as Thiamine deficiency#Dry beriberi, beriberi and Wernicke encephalopathy. They are also used to treat maple syrup urine disease and Leigh syndrome. Supplements and medications are typically taken Route of administration#Oral ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
B Vitamins
B vitamins are a class of water-soluble vitamins that play important roles in Cell (biology), cell metabolism and synthesis of red blood cells. They are a chemically diverse class of compounds. Dietary supplements containing all eight are referred to as a vitamin B complex. Individual B vitamins are referred to by B-number or by chemical name, such as B1 for thiamine, B2 for riboflavin, and B3 for niacin, while some are more commonly recognized by name than by number, such as pantothenic acid (B5), biotin (B7), and folate (B9). B vitamins are present in protein (nutrient), protein-rich foods, such as Fish as food, fish, poultry, meat, dairy products, and Eggs as food, eggs; they are also found in Leaf vegetable, leafy green vegetables, beans, and peas. food fortification, Fortified foods, such as breakfast cereals, baked products, and infant formulas, may contain B vitamins. Each B vitamin is either a cofactor (biochemistry), cofactor (generally a cofactor (biochemistry), coenzym ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daily Value
In the U.S. and Canada, the Reference Daily Intake (RDI) is used in nutrition labeling on food and dietary supplement products to indicate the daily intake level of a nutrient that is considered to be sufficient to meet the requirements of 97–98% of healthy individuals in every demographic in the United States. While developed for the US population, it has been adopted by Canada. The RDI is used to determine the Daily Value (DV) of foods, which is printed on nutrition facts labels (as %DV) in the United States and Canada, and is regulated by the Food and Drug Administration (FDA) and by Health Canada, respectively. The labels "high", "rich in", or "excellent source of" may be used for a food if it contains 20% or more of the DV. The labels "good source", "contains", or "provides" may be used on a food if it contains between 10% and 20% of the DV, and "low source" applies if the %DV is 5% or lower. The Recommended Dietary Allowances (RDAs) were a set of nutrition recommenda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calorie
The calorie is a unit of energy that originated from the caloric theory of heat. The large calorie, food calorie, dietary calorie, kilocalorie, or kilogram calorie is defined as the amount of heat needed to raise the temperature of one liter of water by one degree Celsius (or one kelvin). The small calorie or gram calorie is defined as the amount of heat needed to cause the same increase in one milliliter of water. Thus, 1 large calorie is equal to 1,000 small calories. In nutrition and food science, the term ''calorie'' and the symbol ''cal'' may refer to the large unit or to the small unit in different regions of the world. It is generally used in publications and package labels to express the energy value of foods in per serving or per weight, recommended dietary caloric intake, metabolic rates, etc. Some authors recommend the spelling ''Calorie'' and the symbol ''Cal'' (both with a capital C) if the large calorie is meant, to avoid confusion; however, this convention ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metabolic reactions, DNA replication, Cell signaling, responding to stimuli, providing Cytoskeleton, structure to cells and Fibrous protein, organisms, and Intracellular transport, transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the Nucleic acid sequence, nucleotide sequence of their genes, and which usually results in protein folding into a specific Protein structure, 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called pep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbohydrate
A carbohydrate () is a biomolecule composed of carbon (C), hydrogen (H), and oxygen (O) atoms. The typical hydrogen-to-oxygen atomic ratio is 2:1, analogous to that of water, and is represented by the empirical formula (where ''m'' and ''n'' may differ). This formula does not imply direct covalent bonding between hydrogen and oxygen atoms; for example, in , hydrogen is covalently bonded to carbon, not oxygen. While the 2:1 hydrogen-to-oxygen ratio is characteristic of many carbohydrates, exceptions exist. For instance, uronic acids and deoxy-sugars like fucose deviate from this precise stoichiometric definition. Conversely, some compounds conforming to this definition, such as formaldehyde and acetic acid, are not classified as carbohydrates. The term is predominantly used in biochemistry, functioning as a synonym for saccharide (), a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancake
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based Batter (cooking), batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often Leavening agent, unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin pancake of Brittany, Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Granola Bar
Granola is a food consisting of rolled oats, nuts, seeds, honey or other sweeteners such as brown sugar, and sometimes puffed rice, that is usually baked until crisp, toasted and golden brown. The mixture is stirred while baking to avoid burning and to maintain a loose breakfast cereal consistency. Dried fruit, such as raisins and dates, and confections such as chocolate are sometimes added. Granola is often eaten in combination with yogurt, honey, fresh fruit (such as bananas, strawberries or blueberries), milk or other forms of cereal. It also serves as a topping for various pastries, desserts or ice cream. Muesli is similar to granola, except that it is traditionally neither sweetened nor baked. Granola is sometimes taken when hiking, camping, or backpacking because it is nutritious, lightweight, high in calories, and easy to store (properties that make it similar to trail mix and muesli). Manufacturers also add honey, corn syrup, or maple syrup to it and compress i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flapjack (oat Bar)
A flapjack (also known as a cereal bar, oat bar or oat slice) is a baked bar, cooked in a flat oven tin and cut into squares or rectangles, made from rolled oats, fat (typically butter), brown sugar and usually golden syrup. The North American granola bar is similar to a flapjack. Varieties As well as being baked at home, they are widely available in shops, ready-packaged, often with extra ingredients such as chocolate, dried fruit such as glace cherries, nuts, yoghurt and toffee pieces or coatings, either as individual servings or full unsliced trayfuls. Some flapjacks may contain maple syrup. They are usually an alternative to a biscuit or cake, and textures range from soft and moist to dry and crisp. Because of the high levels of fat and calories in traditional recipes, some "diet" versions are available with lower fat and calorie content. History The ''Oxford English Dictionary'' records the word "flapjack" being used as early as the beginning of the 16th century, althou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oatcake
An oatcake is a type of flatbread similar to a cracker or biscuit, or in some versions takes the form of a pancake. They are prepared with oatmeal as the primary ingredient, and sometimes include plain or wholemeal flour as well. Oatcakes are cooked on a griddle (''girdle'' in Scots) or baked in an oven. History Oatcakes have been documented as existing in Caledonia (subsequently Scotland after the 9th century) since at least the time of the Roman conquest of Britain in AD 43, and likely before then. Oatcakes have also been described as being the "mainstay of Scottish breads for centuries". Jean Le Bel, around AD 1357–1360 describes the Beguine nuns making "little pancakes rather like communion wafers". This is thought to be an early description of a Scottish oatcake. Regional variations Oatcake variations exist based upon the different preparations in various countries and regions. Great Britain Seen as a typically Scottish food item, oatcakes have also long been ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
