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- Food (24212 bytes)
108: ...nsport|transportation]]. Early food processing mainly involved [[salting (food)|salting]], [[curing]],...
148: ...luence over consumers. Nevertheless, in [[2000]] only 19% of all US consumer expenditure spent on food...
166: [[Foodborne illness]], commonly called "food poisoning," is caused by [[bacteriu...
172: Less commonly, acute adverse reactions can also occur if chemi...
179: ... reaction, however, this most commonly involves [[gluten]], corn, shellfish (mollusks), [[peanut]]s, and [... - Maize (12434 bytes)
24: ... than wheat does. However, it lacks the protein [[gluten]], and therefore makes baked goods with poor rais...
48: ... combine separates the husk and the cob, keeping only the kernels.
73: ...man consumption of corn and corn meal constitute only a very small percentage of the [[United States]]...
75: ...h are simply coarsely ground corn. These are commonly eaten in [[U.S. Southern States]], foods handed ... - Protein (17280 bytes)
22: ...conformation has its own biological activity and only one conformation is considered to be the active,...
28: For example, protein [[catabolism]] requires only a few enzymes termed [[protease]]s.
47: ...ins are sensitive to their environment. They may only be active in their [[native state]], over a smal...
65: ... except in times of famine, almost never contain only one kind of protein - however, calculating the P...
74: ...wn that the body maintains amino acid pools that only need to be repleted once every few days. This me... - Rice (13724 bytes)
44: ...). Also, rice is generally safe for people on a [[gluten-free diet]].
58: ...hould always be soaked ahead of time anyway. Not only will the rice cook faster, but it will have a mu...
82: World trade figures are very different, as only about 5-6% of rice produced is traded internatio...
88: ...the fact that no form of rice actually contains [[gluten]]) to make [[zongzi]]. The Japanese table rice is...
90: ...moky flavour from the fires. This rice is used mainly to make [[idli]]s. - Wheat (11378 bytes)
18: ...heat) and by [[gluten]] content (hard wheat (high gluten content) vs. soft wheat (high starch content)).
24: ...urum]]''' - (''T. turgidum'' var. ''durum'') The only tetraploid form of wheat widely used today.
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