Oxidation
A chemical reaction that occurs when a substance is exposed to oxygen. The oxygen reacts with elements in the substance to change it. The color of food is often affected, as when cut apples turn brown.
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oxidation - The loss of electrons from a compound (or element) in a chemical reaction. When one compound is oxidized, another compound is reduced. That is, the other compound must "pick up" the electrons that the first has lost.
oxidation: The chemical process whereby the product is affected by taking in of oxygen, eg the browning of cut apples
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paella: A peasant rice dish from Spain, that includes shellfish, pork, spicy sausage and saffron ...
Fire is an oxidation process that releases energy in varying intensities in the form of light (with wavelengths also outside the visual spectrum) and heat and often creates smoke.
Is the chemical oxidation of unsaturated fatty acids.
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Accident (oxidation or reduction) causing a loss of limpidity of the wine.
CAUDALIE (CAUDALY)
Measuring unit of the duration of persistence in mouth of the flavours after tasting.
CEP (STOCK)
Vine.
CÉPAGE (TYPE OF VINE)
Variety of young vine.
Off-flavor in fats, or in food products containing fats, caused by oxidation.
Rasher
A thin slice of bacon, or a portion consisting of three slices of bacon.
Raw sugar
A minimally-processed light-brown sugar resembling coffee crystals.
Unfortunately, pesto is very susceptible to enzymatic oxidation by atmospheric oxygen: Exposed to air, it browns rapidly due to oxidation of its phenolic tannins to quinoid polymers. In this process, its flavour is greatly reduced.
FREE RADICALS Highly reactive oxidation byproducts created by normal cell metabolism and environmental factors such as pollution.
Other teas are picked, dried by a process commonly called "withering", rolled or broken which induces oxidation, and then dried. Oxidation removes most of the necessary nutritional values from the tea and then the leaves are dried to halt oxidation.
Some fruits are dried and processed with chemicals to extend their shelf life, such as apricots that have sulfur added in order to reduce oxidation and maintain their bright colored appearance.
Overheating or over-using the frying oil, or undue exposure to air while hot, leads to formation of rancid-tasting products of oxidation, polymers and other deleterious, unintended or even toxic compounds such as acrylamide (from starchy foods).
Oxidation destroys vitamins A, C and E and light destroys the vitamins riboflavin and vitamin B6. So unless frozen, medical foods for PKU should be mixed at least every 24 hours.
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A substance that retards oxidation. Antioxidants are added to meat and poultry products to prevent or slow oxidative rancidity of fats that causes browning. Used with fresh meats. Antipasto ...
Pouring or sprinkling cold water or ice over cooked or raw vegetables to prevent oxidation and to retain the fresh cooked look. Raw, wilted vegetables are refreshed by sprinkling them with water.
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To melt down hard fat to a liquid fat.
Sometimes oxidation takes place inside the package, resulting in a slight, but harmless odor. If the odor remains, do not use the chicken. Return it in its original package to the store for a refund.
They are used as preservatives in wines, dried fruits and potato products to prevent oxidation, spoilage or browning. Some people have a sever sensitivity to sulfites that results in a allergy-like reaction.
maderise (Fr. ) Wine that is partially spoiled by oxidation; a maderized wine has acquired a brownish color and the special aroma of Madeira due to the effects of excessive heat.
madrilene (Fr.) Beef consomme flavored with tomato.
They should be dried quickly, away from bright sunlight in order to preserve their aromatic ingredients and prevent oxidation of other chemicals.
Rancid - A term describing fatty foods or the fat itself which has gone stale due to oxidation of the fat. This is accelerated by exposure to light, high temperatures, or prolonged contact with a metallic substance.
In reference to wine making, "ullage" is a term used to describe the space between wine and the top of the storage container. The space is purposely minimized to reduce oxidation.
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Sulfur-containing agents (the salts of sulfurous acid) used as preservatives for some processed and packaged foods to inhibit spoilage or oxidation.
Sultanas:
Golden raisins made from sultana grapes.
The flesh of Asian pears does not brown as readily as that of European pears. Some varieties develop internal discoloration, but this is caused by excess sugar, not oxidation and it does not affect flavor.
 See also: Water, Cooking, Temper, Produce, Flavor
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