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Various dried foods in a dried foods store An electric food dehydrator with mango and papaya slices being dried. This is a list of dried foods.Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food.
Print/export Download as PDF; Printable version; In other projects Wikimedia Commons; Wikidata item; Appearance. ... List of dried foods * Food drying; 0–9.
This is a list of instant foods. Instant foods are convenience foods which require minimal preparation, typically just adding water or milk. [ 1 ] Some authors define "instant" food as requiring less than five minutes of preparation and "ultra-instant food" as requiring less than one minute. [ 2 ]
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria , yeasts , and mold through the removal of water . Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Asian and Middle ...
Download as PDF; Printable version; ... This is a list of pickled foods. ... Kiamoy – Snack made from dried pickled fruit and anise;
List of dried foods; List of dumplings; List of egg dishes; List of fast foods; List of fermented foods; List of fermented soy products; List of fish sauces; List of food pastes; List of foods made from maple; List of fried dough foods; List of goat dishes; List of halal and kosher fish; List of hors d'oeuvre; List of hot dogs; List of kebabs ...
Apples. The original source of sweetness for many of the early settlers in the United States, the sugar from an apple comes with a healthy dose of fiber.
Dried fruit is widely used by the confectionery, baking, and sweets industries. Food manufacturing plants use dried fruits in various sauces, soups, marinades, garnishes, puddings, and food for infants and children. As ingredients in prepared food, dried fruit juices, purées, and pastes impart sensory and functional characteristics to recipes:
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