cereal+products
121wheat — wheatless, adj. /hweet, weet/, n. 1. the grain of any cereal grass of the genus Triticum, esp. T. aestivum, used in the form of flour for making bread, cakes, etc., and for other culinary and nutritional purposes. 2. the plant itself. [bef. 900;… …
122Kraft Foods — Inc. Type Public Traded as NYSE: KFT Dow Jones Industrial Avera …
123Waxy corn — (maize) was found in China in 1909. As this plant showed many peculiar traits, the American breeders long used it as a genetic marker to tag the existence of hidden genes in other maize breeding programs. In 1922 a researcher found that the… …
124Algeria — /al jear ee euh/, n. a republic in NW Africa: formerly comprised 13 departments of France; gained independence 1962. 29,830,370; 919,352 sq. mi. (2,381,122 sq. km). Cap.: Algiers. * * * Algeria Introduction Algeria Background: After a century of… …
125Asia — /ay zheuh, ay sheuh/, n. a continent bounded by Europe and the Arctic, Pacific, and Indian oceans. 2,896,700,000; ab. 16,000,000 sq. mi. (41,440,000 sq. km). * * * I Largest continent on Earth. It is bounded by the Arctic Ocean, the Pacific Ocean …
126nutrition, human — Introduction process by which substances in food are transformed into body tissues and provide energy for the full range of physical and mental activities that make up human life. The study of human nutrition is interdisciplinary in… …
127Gluten — is a composite of the proteins gliadin and glutenin . These exist, conjoined with starch, in the endosperms of some grass related grains, notably wheat, rye, and barley. Gliadin and glutenin comprise about 80% of the protein contained in wheat… …
128Medieval cuisine — A group of travelers sharing a simple meal of bread and drink; Livre du roi Modus et de la reine Ratio, 14th century. Medieval cuisine includes the foods, eating habits, and cooking methods of various European cultures during the Middle Ages, a… …
