Definition of food Foods are LIQUID or SOLID, PROCESSED, SEMIPROCESATE or CRUDE substances, to be taken with the aim of: Restore, maintain or improve the body's energy balance Make nutrients or other molecules important for maintaining overall homeostasis or for tissue growth and repair processes Confer "pleasant sensations" thanks to its organoleptic properties
What is mineral water "Natural mineral waters are waters that, having their origin from an underground stratum or reservoir, come from one or more natural or perforated springs and which have particular hygienic characteristics and properties favorable to health". With this definition, Legislative Decree 105 of 25 January 1992 establishes the meaning of the term "natural mineral water"
What is vinegar? Vinegar is a fluid with an acid pH obtained from the acetic fermentation of alcohol (and / or carbohydrates) thanks to the work of some aerobic bacteria. Among these microorganisms, the most widespread and used production strains are those of the genus Acetobacter (such as Bacterium aceti , more correctly called Acetobacter aceti )
What is rice vinegar? Rice vinegar ( rice vinegar in iglese) is a condiment with an acid taste, obtained by fermenting starchy rice seeds (botanical species Oryza sativa ). Traditional ingredient of Chinese, Japanese, Korean and Vietnamese cuisine, today rice vinegar is also widespread in the West, where it arrived (together with sake) mainly thanks to the gohan rice recipe (widely used in sushi)
Generality Lete is the most sold natural effervescent mineral water in Italy. The Lete water springs are located in the southern Apennines, on the border between Campania and Molise. Lete SpA produces and distributes Lete, Sorgesana and Prata mineral waters. Acqua Lete is considered a mineral water with unique characteristics, as it has a low sodium content (5
Generality Tonic water (in English tonic water or indian tonic water ) is a carbonated beverage characterized by the presence of quinine (or quinine). The latter is an alkaloid organized in white crystals and having properties: antipyretic (which prevent fever), anti-inflammatory (which fight inflammation), analgesics (painkillers), antimalarials (against malaria) and bittering (which give the bitter taste )
Bread Tree The bread tree is a tropical plant widespread in India, South-East Asia and in some islands of the Pacific Ocean (Leeward and Windward); currently, it also finds space in some Caribbean islands, as well as in Africa. It belongs to the family of the Moraceae (the same of the Mulberry), to the Genus Artocarpus and to the Specie altilis ; the binomial nomenclature of the bread tree is Artocarpus altilis
What are they? New range is a food classification. New range foods are products that are subdivided according to the degree of PROCESSING; all the treatments useful for the production of new range foods are aimed at favoring their preservation, reducing their overall perishability. New range foods are classified into: First range Second range Third range Fourth range Fifth range Let's see them in more detail
Milk and Dairy in the Diet Foods that contain lactose are: MILK, DAIRY PRODUCTS AND DERIVATIVES MILK MILK POWDER (preservative - thickener) Lactose is a disaccharide glucide, or a dimer composed of two simple sugars, glucose and galactose respectively. Lactose is a unique carbohydrate, it comes from milk and its presence in food is a prerogative of those who (for one reason or another) derive it or contain it
Generality According to the first law in force (n ° 327 of March 29th 1951), dietetic foods could be defined: "the products to which, or due to the process of working or by the addition of particular substances, particular and / or definitive dietary properties have been conferred". Following the Legislative Decree (DL) No.
What are? The INNOVATIVE or novel foods are foods to which a different production process has been applied than the common one, or genetic modifications have been applied in order to obtain advantages such as: increased resistance to pests, changes in the nutritional value, changes in metabolism and changes in the content of undesirable substances present in the traditional food