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Any member of the grass family (Poaceae or Gramineae) that produces edible grains usable as food by humans and livestock. Cereals are important cultivated crops. Common cereals include rice, wheat, barley, oats, maize (corn), sorghum, rye, and…

Vegetables that are prevalent in Asian cuisines, but less well known in Western diets. Asian vegetables (Fig. 1), also referred to as Asian greens or oriental vegetables, are very important in Asian countries, but are not as popular in North America…

A white, crystalline compound, 1-aspartyl-1-phenylalanine methyl ester (APM), used as an artificial sweetener. Aspartame is composed of two amino acids: aspartic acid and phenylalanine [structure (1)]. Amino acid Artificial sweetener Aspartame…

A fermented beverage produced from grain. Beer is a generic term used to describe alcoholic beverages made from cereal grains, especially barley (Fig. 1), in the form of malt. Ale, lager, porter, and stout are different kinds of beer made by…

Products derived from the seeds of the tropical tree Theobroma cacao. The cacao tree (Fig. 1) grows within a narrow belt along both sides of the Equator. There are three basic varieties: Criollo, which was native to Central and South America;…

Keeping perishable products at low temperatures to extend shelf life. Cold storage vastly retards the natural deterioration of perishable products at higher temperatures. Time and temperature are the key factors that determine how well foods (see…

Equipment used in the production and processing of milk and milk products, including milking machines, cream separators, coolers, pasteurizers, homogenizers, butter-making equipment, evaporators and dryers, and related items of equipment. Dairy…

Potable alcoholic beverages, each obtained by distilling an alcohol-containing liquid and further treating the distillate to obtain a beverage of specific character. Classification The various distilled spirits are classified according to (1) the…

Any substance taken into the body primarily for providing nourishment. Chosen carefully, foods can provide all of the essential nutrients required for the normal functioning of the human body. In this context, food is necessary to provide energy, to…

A subdiscipline in the field of microbiology concerned with the study of bacteria, fungi, and viruses that grow in or are transmitted by foods. Food microbiology is a broad field that can include not only microbiology, but also sanitation,…

An acute gastrointestinal or neurologic disorder caused by bacteria (or their toxic products), viruses, or harmful chemicals in foods. In general, food poisoning (foodborne illness) is a condition resulting from the consumption of food or water…

Grasses and legumes that make up grasslands and are consumed by grazing livestock. The grasslands represent an ancient renewable natural resource. They form 25% of the world's vegetation and occupy the largest area of any single plant type. They…

A hardy perennial, Allium sativum, of Asiatic origin and belonging to the plant order Asparagales. Garlic is grown for its pungent bulbs (see illustration). Segments of these are used primarily for seasoning. Europeans have grown garlic for probably…

An important spice or condiment; also the plant from which it is obtained, Zingiber officinale, of the ginger family (Zingiberaceae). The plant is a native of southeastern Asia. It is an erect perennial herb (see illustration) having thick, scaly,…

Crop plants that belong to the grass family (Poaceae or Gra­mineae), generally grown for their edible starchy seeds. Grain crops also are referred to as cereal crops and include wheat, rice, corn (maize), barley (see illustration), rye, oats,…