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Food coloring. A variety of food colorings, added to beakers of water. Food coloring, color additive or colorant is any dye, pigment, or substance that imparts color when it is added to food or beverages. Colorants can be supplied as liquids, powders, gels, or pastes. Food coloring is commonly used in commercial products and in domestic cooking ...
Homogeneity and heterogeneity; only ' b ' is homogeneous Homogeneity and heterogeneity are concepts relating to the uniformity of a substance, process or image.A homogeneous feature is uniform in composition or character (i.e. color, shape, size, weight, height, distribution, texture, language, income, disease, temperature, radioactivity, architectural design, etc.); one that is heterogeneous ...
Without proper rendering support, you may see question marks, boxes, or other symbols instead of Thai script. Thai cuisine ( Thai: อาหารไทย, RTGS : ahan thai, pronounced [ʔāː.hǎːn tʰāj]) is the national cuisine of Thailand . Thai cooking places emphasis on lightly prepared dishes with aromatics and spicy heat.
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Geography. The geography of food is a field of human geography. It focuses on patterns of food production and consumption on the local to global scale. Tracing these complex patterns helps geographers understand the unequal relationships between developed and developing countries in relation to the innovation, production, transportation, retail ...
Betalain. The red color of beets comes from betalain pigments. Betalains are a class of red and yellow tyrosine -derived pigments found in plants of the order Caryophyllales, where they replace anthocyanin pigments. Betalains also occur in some higher order fungi. [ 1] They are most often noticeable in the petals of flowers, but may color the ...
Butter. Solid and melted butter. Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce -making, pan frying, and other ...
Margarine ( / ˈmɑːrdʒəriːn /, also UK: / ˈmɑːrɡə -, ˌmɑːrɡəˈriːn, ˌmɑːrdʒə -/, US: / ˈmɑːrdʒərɪn / ⓘ) [ 1] is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil.