Search results
Results From The WOW.Com Content Network
Allantoin is a chemical compound with formula C 4 H 6 N 4 O 3.It is also called 5-ureidohydantoin or glyoxyldiureide. [1] [2] It is a diureide of glyoxylic acid.Allantoin is a major metabolic intermediate in most organisms including animals, plants and bacteria, though not humans.
It is a crystalline acid obtained by hydrolysis of allantoin. In nature, allantoic acid is produced from allantoin by the enzyme allantoinase (encoded by the gene AllB ( Uniprot : P77671 ) in Escherichia coli and other bacteria ).
The hydantoin group can be found in several medicinally important compounds. [1] In pharmaceuticals, hydantoin derivatives form a class of anticonvulsants; [8] phenytoin and fosphenytoin both contain hydantoin moieties and are both used as anticonvulsants in the treatment of seizure disorders.
Apricot oil – a cooking oil from certain cultivars. Arabinogalactan – thickener, vegetable gum; Argan oil – a food oil from Morocco that has also attracted recent attention in Europe. Argon – propellant; Rocket (Arugula) – Asafoetida – Ascorbic acid (Vitamin C) – antioxidant (water-soluble) Ascorbyl palmitate – antioxidant (fat ...
In addition to the choice of herbs and seasoning, the timing of when flavors are added will affect the food that is being cooked or otherwise prepared. Seasonings are usually added near the end of the cooking period, or even at the table, when the food is served. The most common table-seasonings are salt, pepper, and acids (such as lemon juice).
Since the product looked like lard, Procter & Gamble instead began selling it as a vegetable fat for cooking purposes in June 1911, calling it "Crisco", a modification of the phrase "crystallized cottonseed oil". [4] A triglyceride molecule, the main constituent of shortening. While similar to lard, vegetable shortening was much cheaper to produce.
Rice bran oil is the oil extracted from the hard outer brown layer of rice called bran.It is known for its high smoke point of 232 °C (450 °F) and mild flavor, making it suitable for high-temperature cooking methods such as stir frying and deep frying.
One of the most popular methods currently in use is the Rancimat method. The Rancimat method is carried out using an air current at temperatures between 50 and 220 °C. The volatile oxidation products (largely formic acid [ 14 ] ) are carried by the air current into the measuring vessel, where they are absorbed (dissolve) in the measuring fluid ...