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Topics related to "Milk-label changes begin this week New terms better inform consumers on fat"

Fat Substitute Fat Substitute
Fat Substitute Background Fat. No one likes it; no one wants it. Diets high in fat have been linked to serious health problems and weight gain. The battle to limit fat consumption is now a billion dollar industry. Low calorie, low fat, fat free, or no fat foods are being... Read more
Cellulite Cellulite
Cellulite Definition Cellulite is a popular term to describe fat deposits under the skin. It is characterized by a dimpled or orange-peel appearance due to structural changes underneath the skin's top layer. Cellulite is a perfectly normal and harmless condition, however, it is a cosmetic concern... Read more
margarine margarine
margarine manufactured substitute for butter. It consists of a blend of vegetable oils or meat fats (or a combination of both) mixed with milk and salt. It was developed in the late 1860s by the French chemist Hippolyte Mège-Mouries in a contest sponsored by Napoleon III for a butter... Read more
Fats Fats
FATS FATS. Fat is a generic term for triacylglycerols, which are a class of structurally similar chemical compounds that contain three fatty acid molecules that are linked or chemically esterified to one glycerol molecule (Figure 1). Mammals store triacylglycerol as lipid droplets in specialized... Read more
Mardi Gras Mardi Gras
Mardi Gras , last day before the fasting season of Lent. It is the French name for Shrove Tuesday . Literally translated, the term means "fat Tuesday" and was so called because it represented the last opportunity for merrymaking and excessive indulgence in food and drink before the solemn... Read more
Curds Curds
CURDS CURDS. Curds are a by-product of milk, and in the traditional agrarian societies of Europe and America, indeed in most parts of the world, the processing of milk belonged to the woman's sphere. In many farmhouses, there was a cold room or a freestanding springhouse nearby known as the... Read more
venison venison
venison [O.Fr.,=hunting], term formerly applied to the flesh of any wild beast or game hunted and used for food but now restricted to the flesh of members of the deer family. The meat is best if the animal is plump, forest fed, and at least five years old; it is improved by hanging in a cool, airy... Read more
homogenization homogenization
homogenization , process in which a mixture is made uniform throughout. Generally this procedure involves reducing the size of the particles of one component of the mixture and dispersing them evenly throughout the other component. Probably the most familiar example of a homogenized product is... Read more
Overweight Overweight
Overweight The term overweightis used to describe an excess amount of total body weight including all tissues (fat, bone, muscle, etc.) and water. Obesity, in contrast, is an excess amount of body fat. An adult woman or man who has a body-fat percentage exceeding 35... Read more
Olean Olean
Olean Trade name for the fat replacer olestra.... Read more

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