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Experts share what to look for when shopping for a food processor and how to make the most of your appliance.
The process of osmosis over a semipermeable membrane.The blue dots represent particles driving the osmotic gradient. Osmosis (/ ɒ z ˈ m oʊ s ɪ s /, US also / ɒ s-/) [1] is the spontaneous net movement or diffusion of solvent molecules through a selectively-permeable membrane from a region of high water potential (region of lower solute concentration) to a region of low water potential ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
An electric food processor. A food processor is a kitchen appliance used to facilitate repetitive tasks in the preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food processors". Food processors are similar to blenders in many forms. A ...
Cooking appliances (7 C, 84 P, 1 F) Pages in category "Food preparation appliances" ... Food dehydrator; Food processor; Food steamer; I.
However some claim that there is no scientific base for those systems, and cite several examples for their failure. [15] Electro-osmosis can also be used for self-pumping pores powered by chemical reactions rather than electric fields. This approach, using H 2 O 2, has been demonstrated [16] and modeled with the Nernst-Planck-Stokes equations. [8]
Browning Fuji apple - 32 minutes in 16 seconds (video). Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology.
Many types of food are specially formulated to achieve water activity in the IMF range. Food ingredients are mixed with salt and/or sugar, and additives (such as propylene glycol and potassium sorbate) and then subjected to processing methods such as cooking, extrusion or dehydration to result in an intermediate moisture final product. Examples ...