Are you over 18 and want to see adult content?
More Annotations
A complete backup of https://balkanje.com/turske-serije/naslednica-2019/
Are you over 18 and want to see adult content?
A complete backup of https://balkanje.com/turske-serije/bezivotni-2018/
Are you over 18 and want to see adult content?
A complete backup of https://balkanje.com/turske-serije/firuze-2013/
Are you over 18 and want to see adult content?
A complete backup of https://balkanje.com/latino-serije/blizanke-2012/
Are you over 18 and want to see adult content?
A complete backup of https://balkanje.com/apartman-nevinih-epizoda-33/
Are you over 18 and want to see adult content?
A complete backup of https://balkanje.com/turske-serije/cukurova-2018/
Are you over 18 and want to see adult content?
A complete backup of https://balkanje.com/turske-serije/dosta-2015/
Are you over 18 and want to see adult content?
Favourite Annotations
A complete backup of https://baydin.com
Are you over 18 and want to see adult content?
A complete backup of https://iss-foundation.org
Are you over 18 and want to see adult content?
A complete backup of https://contentspeed.ro
Are you over 18 and want to see adult content?
A complete backup of https://viniciocapossela.it
Are you over 18 and want to see adult content?
A complete backup of https://purewander.com
Are you over 18 and want to see adult content?
A complete backup of https://proleague.be
Are you over 18 and want to see adult content?
A complete backup of https://vtvast.org
Are you over 18 and want to see adult content?
A complete backup of https://badmaashla.com
Are you over 18 and want to see adult content?
A complete backup of https://mesvision.com
Are you over 18 and want to see adult content?
A complete backup of https://observer.ug
Are you over 18 and want to see adult content?
A complete backup of https://jineko.net
Are you over 18 and want to see adult content?
Text
its
SOURDOUGH STARTERS, HOW THEY WORK The real work is being done by the wild yeast and bacteria which colonize the flour-water mixture over about a week, building up the microbial community characteristic of sourdough starters. This happens in 3 stages: 5. Stage 1. The first to move in are the more generalist bacteria, such as Enterococcus and Lactococcus. PLANT-BASED MILK ALTERNATIVES Here is a quick summary of the environmental pros and cons of the five most common milk alternatives: 1. Almond. Looking at almond ‘milk’, the factor of water plays a big role. With 371L of water needed to produce 1L of almond ‘milk’, this milk alternative ranks far behind rice, soy or oat ‘milk’. Since its almonds are oftengrown
BIOAVAILABILITY OF PLANT-BASED PROTEINSSEE MORE ON FOODUNFOLDED.COM GMO | HOW IT WORKSSEE MORE ON FOODUNFOLDED.COM CAN FISHERIES EVER BE SUSTAINABLE? Within the ocean community, all but a few people would agree that if properly managed – fisheries can be sustained. This is true for Aboriginal, subsistence, industrial or recreational fishing, that's actually reasonably unimportant as to whether a fishery can be sustainable. There are of course concerns about what global warmingwill do, and
ICECREAM OF THE FUTURE 6. Glow in the dark ice cream. Never ones to be outdone, Bompas and Parr came up with an even more outrageous idea – ice cream that glows in the dark. By adding a fluorescent protein found in jellyfish to the mix (which gives off a green glow under UV light), they managed to create a Halloween-inspired treat that lights up in a dark room.CHEWING GUM
Over the years, manufacturers replaced chicle with other substances that were easier to procure. Modern-day chewing gums have 4 main ingredients: 3. Gum base, Sweeteners, Flavouring agents, and. Food-grade colours. The gum base is the non-nutritive, insoluble base of a chewing gum. Gum bases can be made of both, natural and syntheticmaterial.
BATTERY FARMS
The birds ate food fortified with vitamins to replace those obtained by foraging and sunlight. Controlled temperatures and restricted movement meant food was directly converted into eggs. And huge numbers of chickens were stacked in cages in just one shed. This was battery farming, and it made eggs abundant and cheap. HIMALAYAN PINK SALT: WHY IT’S SO PINK Himalayan Pink Salt, as the name suggests, is mined from deep within the Himalayan Mountains. Through the evaporation of a large ocean body nearly 800 million years ago, a bed of salt was deposited and subsequently covered through geological and tectonic processes, by lava and eventually the highest mountain range on the planet. 1.Despite
VITAMIN D SUPPLEMENTS How Vitamin D3 supplements are made. For Vitamin D3 supplements, the process actually starts with lanolin, a fatty substance secreted by the skin glands of sheep to condition their wool. It has been used variously by human cultures for thousands of years and today is an ingredient of many skin creams, beauty products and lip balms due toits
SOURDOUGH STARTERS, HOW THEY WORK The real work is being done by the wild yeast and bacteria which colonize the flour-water mixture over about a week, building up the microbial community characteristic of sourdough starters. This happens in 3 stages: 5. Stage 1. The first to move in are the more generalist bacteria, such as Enterococcus and Lactococcus. PLANT-BASED MILK ALTERNATIVES Here is a quick summary of the environmental pros and cons of the five most common milk alternatives: 1. Almond. Looking at almond ‘milk’, the factor of water plays a big role. With 371L of water needed to produce 1L of almond ‘milk’, this milk alternative ranks far behind rice, soy or oat ‘milk’. Since its almonds are oftengrown
BIOAVAILABILITY OF PLANT-BASED PROTEINSSEE MORE ON FOODUNFOLDED.COM GMO | HOW IT WORKSSEE MORE ON FOODUNFOLDED.COM CAN FISHERIES EVER BE SUSTAINABLE? Within the ocean community, all but a few people would agree that if properly managed – fisheries can be sustained. This is true for Aboriginal, subsistence, industrial or recreational fishing, that's actually reasonably unimportant as to whether a fishery can be sustainable. There are of course concerns about what global warmingwill do, and
ICECREAM OF THE FUTURE 6. Glow in the dark ice cream. Never ones to be outdone, Bompas and Parr came up with an even more outrageous idea – ice cream that glows in the dark. By adding a fluorescent protein found in jellyfish to the mix (which gives off a green glow under UV light), they managed to create a Halloween-inspired treat that lights up in a dark room.CHEWING GUM
Over the years, manufacturers replaced chicle with other substances that were easier to procure. Modern-day chewing gums have 4 main ingredients: 3. Gum base, Sweeteners, Flavouring agents, and. Food-grade colours. The gum base is the non-nutritive, insoluble base of a chewing gum. Gum bases can be made of both, natural and syntheticmaterial.
BATTERY FARMS
The birds ate food fortified with vitamins to replace those obtained by foraging and sunlight. Controlled temperatures and restricted movement meant food was directly converted into eggs. And huge numbers of chickens were stacked in cages in just one shed. This was battery farming, and it made eggs abundant and cheap. HIMALAYAN PINK SALT: WHY IT’S SO PINK Himalayan Pink Salt, as the name suggests, is mined from deep within the Himalayan Mountains. Through the evaporation of a large ocean body nearly 800 million years ago, a bed of salt was deposited and subsequently covered through geological and tectonic processes, by lava and eventually the highest mountain range on the planet. 1.Despite
EPISODE 14: SPOTLIGHT: GRAINSENSE ON ENSURING CROP QUALITY Episode 45: The impact of Covid-19 on consumer food habits and the Agrifood sector. Matt and Lukxmi are joined by consumer scientist Klaus Grunert from Aarhus University, who shares results from a recent study looking at the intriguing ways the pandemic has changed oureating habits.
BIOAVAILABILITY OF PLANT-BASED PROTEINS This is because these protein isolates receive a heat treatment that inactivates 80% of the compound that decreases their digestion, making it just as bioavailable as casein (cow’s milk protein). 3. So for those that might need higher protein intake, plant-based protein isolates would be viable supplements to consider.GMO | HOW IT WORKS
Method 1: The Gene Gun 3,4. The first one is a ‘gene gun’. Yes, a gene gun. And, yes, the way it’s used is as straightforward as it sounds: The plant or seed used to be literally shot with DNA through a gun (.22 calibre) 7. The ammunition is a metal piece coated with DNA. PODCASTS : CHOOSE A SERIES The Food Fight Podcast. Matt Eastland and Lukxmi Balathasan present the Food Fight, a new series from EIT Food examining the biggest challenges facing the food system, and the innovations and entrepreneurs looking to solve them. RECYCLING USED COFFEE GROUNDS Each pair is a mixture of oil from 21 cups of coffee, and six recycled plastic bottles. 9 Co-founder Jesse Kanh Tran reflected that it is still cheaper to make new things from raw materials instead of recycling waste, but that sustainability is an added bonus for customers choosing designer goods. 10. Grounds can also be made intouseful
CHEWING GUM
Over the years, manufacturers replaced chicle with other substances that were easier to procure. Modern-day chewing gums have 4 main ingredients: 3. Gum base, Sweeteners, Flavouring agents, and. Food-grade colours. The gum base is the non-nutritive, insoluble base of a chewing gum. Gum bases can be made of both, natural and syntheticmaterial.
ICECREAM OF THE FUTURE 6. Glow in the dark ice cream. Never ones to be outdone, Bompas and Parr came up with an even more outrageous idea – ice cream that glows in the dark. By adding a fluorescent protein found in jellyfish to the mix (which gives off a green glow under UV light), they managed to create a Halloween-inspired treat that lights up in a dark room. THE CHEMISTRY BEHIND THE FERMENTATION OF YOGURT The Science Behind Yogurt Fermentation. In nature, the growth of one bacterial strain usually prevents others from growing, since they compete for the same nutrients. But, that’s not what happens when yogurt is made. Instead, the two bacteria used in yogurt production, Lactobacillus delbruekii sp. bulgaricus and Streptococcus thermophilusTHE BRAZIL NUT
Collectors harvest brazil nuts during the wet season (January-March) when most of the trees’ fruit has fallen to the forest floor. Mature fruits resemble woody cannonballs which are so robust that only the agouti, a rodent with the right dental equipment, can crack them open. Each fruit contains roughly 20 seeds (nuts) which are individuallyCASHEW NUTS
The most difficult step in how cashew nuts are processed is extracting the kidney-bean-shaped nut from its shell, which is labour intensive and requires a skilled workforce - 90% of whom are women and paid negligible wages. When cracked open, the shell oozes a highly corrosive oil referred to as CNSL or ‘cashew nut shell liquid’. VITAMIN D SUPPLEMENTS How Vitamin D3 supplements are made. For Vitamin D3 supplements, the process actually starts with lanolin, a fatty substance secreted by the skin glands of sheep to condition their wool. It has been used variously by human cultures for thousands of years and today is an ingredient of many skin creams, beauty products and lip balms due toits
SUSTAINABLE PROTEIN POWDERS In the long term, these are more sustainable protein sources and so are future-proofed options. Being an early adopter of plant-based protein supplements will also help support this new market and drive the development and improvement of plant-based protein supplements. Fun Fact: Pea protein is estimated to be between 4x and 7x lessgreenhouse
GMO | HOW IT WORKSSEE MORE ON FOODUNFOLDED.COM PLANT-BASED MILK ALTERNATIVES Here is a quick summary of the environmental pros and cons of the five most common milk alternatives: 1. Almond. Looking at almond ‘milk’, the factor of water plays a big role. With 371L of water needed to produce 1L of almond ‘milk’, this milk alternative ranks far behind rice, soy or oat ‘milk’. Since its almonds are oftengrown
MOZZARELLA CHEESE
Chymosin, a protease enzyme found in rennet, then curdles the casein in milk. Once the milk starts curdling, it is agitated so that the curd separates into smaller pieces. The freshly formed curds are allowed to ripen in the whey - usually for around five hours from the addition of the rennet. Next, the curds are immersed in hot water(around
HIMALAYAN PINK SALT: WHY IT’S SO PINK Himalayan Pink Salt, as the name suggests, is mined from deep within the Himalayan Mountains. Through the evaporation of a large ocean body nearly 800 million years ago, a bed of salt was deposited and subsequently covered through geological and tectonic processes, by lava and eventually the highest mountain range on the planet. 1.Despite
CAN FISHERIES EVER BE SUSTAINABLE? Within the ocean community, all but a few people would agree that if properly managed – fisheries can be sustained. This is true for Aboriginal, subsistence, industrial or recreational fishing, that's actually reasonably unimportant as to whether a fishery can be sustainable. There are of course concerns about what global warmingwill do, and
WHY ARE SOME EGG YOLKS SO ORANGE? Why are egg yolks yellow or orange? Egg yolks get their colour from carotenoids. Carotenoids are plant pigments, responsible for red, orange and yellow hues in certain vegetables and fruits. You might guess then that carrots, pumpkins, peppers, Vietnamese gac fruit, and sweet potatoes are all particularly rich in carotenoids.THE BRAZIL NUT
Collectors harvest brazil nuts during the wet season (January-March) when most of the trees’ fruit has fallen to the forest floor. Mature fruits resemble woody cannonballs which are so robust that only the agouti, a rodent with the right dental equipment, can crack them open. Each fruit contains roughly 20 seeds (nuts) which are individually CHICKPEAS AND HOW THEY'RE GROWN Chickpeas are quite sensitive and if treated too harshly they can crack and become useless for the farmer. Also, the timing of seeding and harvesting needs to be just right. They are seeded in spring when the grounds are warmer or, in parts of the world with heavy rain, after the rains have lessened. 1, 5 Chickpeas are also not too fond of VITAMIN D SUPPLEMENTS How Vitamin D3 supplements are made. For Vitamin D3 supplements, the process actually starts with lanolin, a fatty substance secreted by the skin glands of sheep to condition their wool. It has been used variously by human cultures for thousands of years and today is an ingredient of many skin creams, beauty products and lip balms due toits
SUSTAINABLE PROTEIN POWDERS In the long term, these are more sustainable protein sources and so are future-proofed options. Being an early adopter of plant-based protein supplements will also help support this new market and drive the development and improvement of plant-based protein supplements. Fun Fact: Pea protein is estimated to be between 4x and 7x lessgreenhouse
GMO | HOW IT WORKSSEE MORE ON FOODUNFOLDED.COM PLANT-BASED MILK ALTERNATIVES Here is a quick summary of the environmental pros and cons of the five most common milk alternatives: 1. Almond. Looking at almond ‘milk’, the factor of water plays a big role. With 371L of water needed to produce 1L of almond ‘milk’, this milk alternative ranks far behind rice, soy or oat ‘milk’. Since its almonds are oftengrown
MOZZARELLA CHEESE
Chymosin, a protease enzyme found in rennet, then curdles the casein in milk. Once the milk starts curdling, it is agitated so that the curd separates into smaller pieces. The freshly formed curds are allowed to ripen in the whey - usually for around five hours from the addition of the rennet. Next, the curds are immersed in hot water(around
HIMALAYAN PINK SALT: WHY IT’S SO PINK Himalayan Pink Salt, as the name suggests, is mined from deep within the Himalayan Mountains. Through the evaporation of a large ocean body nearly 800 million years ago, a bed of salt was deposited and subsequently covered through geological and tectonic processes, by lava and eventually the highest mountain range on the planet. 1.Despite
CAN FISHERIES EVER BE SUSTAINABLE? Within the ocean community, all but a few people would agree that if properly managed – fisheries can be sustained. This is true for Aboriginal, subsistence, industrial or recreational fishing, that's actually reasonably unimportant as to whether a fishery can be sustainable. There are of course concerns about what global warmingwill do, and
WHY ARE SOME EGG YOLKS SO ORANGE? Why are egg yolks yellow or orange? Egg yolks get their colour from carotenoids. Carotenoids are plant pigments, responsible for red, orange and yellow hues in certain vegetables and fruits. You might guess then that carrots, pumpkins, peppers, Vietnamese gac fruit, and sweet potatoes are all particularly rich in carotenoids.THE BRAZIL NUT
Collectors harvest brazil nuts during the wet season (January-March) when most of the trees’ fruit has fallen to the forest floor. Mature fruits resemble woody cannonballs which are so robust that only the agouti, a rodent with the right dental equipment, can crack them open. Each fruit contains roughly 20 seeds (nuts) which are individually CHICKPEAS AND HOW THEY'RE GROWN Chickpeas are quite sensitive and if treated too harshly they can crack and become useless for the farmer. Also, the timing of seeding and harvesting needs to be just right. They are seeded in spring when the grounds are warmer or, in parts of the world with heavy rain, after the rains have lessened. 1, 5 Chickpeas are also not too fond ofFOODUNFOLDED
FoodUnfolded is a global, digital platform that creates and shares its content on the latest food and agricultural innovations through entertainment and education on the most relevant topics of today, including health, nutrition and sustainability.GMO | HOW IT WORKS
Method 1: The Gene Gun 3,4. The first one is a ‘gene gun’. Yes, a gene gun. And, yes, the way it’s used is as straightforward as it sounds: The plant or seed used to be literally shot with DNA through a gun (.22 calibre) 7. The ammunition is a metal piece coated with DNA. PODCASTS : CHOOSE A SERIES The FoodUnfolded Podcast. Do you know where your food comes from, or how it's made? Join us on the FoodUnfolded podcast, where we talk to farmers in the fields, scientists on the ground and experts around the world on our journey to rediscover the origins of our food and explorewhat lies in
UN FOOD SUMMIT DIALOGUES Our 5 Dialogues 1. Why We Need Water Ethics: Managing Water Use in the Mediterranean. How can we imbue water management and consumption across the world with a different kind of ethics that helps us share this precious resource in an efficient, cautious, grateful, andconflict-free way?
EPISODE 22: WASTELESS ON SAVING PERISHABLE FOOD. Episode 45: The impact of Covid-19 on consumer food habits and the Agrifood sector. Matt and Lukxmi are joined by consumer scientist Klaus Grunert from Aarhus University, who shares results from a recent study looking at the intriguing ways the pandemic has changed oureating habits.
SOURDOUGH STARTERS, HOW THEY WORK The real work is being done by the wild yeast and bacteria which colonize the flour-water mixture over about a week, building up the microbial community characteristic of sourdough starters. This happens in 3 stages: 5. Stage 1. The first to move in are the more generalist bacteria, such as Enterococcus and Lactococcus.HOW YOGURT IS MADE
After the milk is pasteurised, they split the milk into two ingredients - skimmed milk and cream. The milk is split because you’ll need different amounts of each ingredient, depending on the type of yogurt, for example high-fat or low-fat yogurts. When you create the base for your yogurt, you add the proportions of ingredients that areMINERALS IN FOOD
Selenium. Chloride. Manganese. Sulfur. Molybdenum. Chromium. Fluoride. Minerals are crucial for bone-strength and healthy organs, as well asserving to
SEAWEED | GROWING & HARVESTING FARMS Experts observed that the “increasing demand for seaweeds as food products can only be adequately met by cultivation.” 1 According to FAO, 96% of global seaweed production is now in cultivated farms rather than wild harvesting (including other uses like fuel, as well as food). 2. The type of cultivation depends on how the species ofseaweed
THE BRAZIL NUT
Collectors harvest brazil nuts during the wet season (January-March) when most of the trees’ fruit has fallen to the forest floor. Mature fruits resemble woody cannonballs which are so robust that only the agouti, a rodent with the right dental equipment, can crack them open. Each fruit contains roughly 20 seeds (nuts) which are individually This website uses cookies to ensure you get the best experience on ourwebsite. Learn more
Got it!
Funded by the European Union* Contributors
* Experts
* Contact Us
*
*
*
*
English
* English
* Español
* Deutsch
Food Unfolded
* Discover
CHOOSE YOUR TOPIC
* Alternative Farming* Chemistry of Food
* Food Hacks
* Food Around the World* Food Waste
* How It’s Made
* Innovations
* Nutrition in Food
* Origins of Food
* Packaging
* Plant-based
* Policy
* Sustainability
* Opinion
* Editor’s Picks
* All articles
* Videos
* Podcasts
EDITOR'S PICK: Is Sustainability Really For Everyone? | OpinionSee all
FOLLOW US
*
*
*
* About
* Series
* Magazine
*
Food Unfolded
* Choose your Topic
Choose your Topic
* Alternative Farming* Chemistry of Food
* Editor’s Picks
* Food Hacks
* Food Around the World* Food Waste
* How It’s Made
* Innovations
* Nutrition in Food
* Opinion
* Origins of Food
* Packaging
* Plant-based
* Policy
* Sustainability
* Editor’s Picks
* All Articles
* VIDEOS
* PODCASTS
* ABOUT
* Series
* Magazine
* CONTACT Us
BREAKING FEATURE: Holy cow! Beef without cows?|
Toon Lambrechts
5 WAYS TO LOWER CATTLE METHANE EMISSIONS Can we lower methane emissions from cattle?__ Read more
Kelly Oakes
PLASTIC WRAP ALTERNATIVES FOR SUSTAINABLE FOOD STORAGE What’s the most sustainable way to store leftover food?__ Read more
Annabel Slater
HOW TO REDUCE METHANE EMISSIONS | COULD SEAWEED ANIMAL FEED BE THEANSWER?
How seaweed reduces methane emissions from cattle__ Read more
Samanta Oon
WHAT ARE RICE NOODLES AND HOW ARE THEY MADE? Simple and delicious__ Read more
Maren Hunsberger
WHAT HAPPENS WHEN WE LOSE OUR SENSE OF SMELL AND TASTE? How COVID-19 impacts our senses__ Read more
THE POWER OF PULSES | AGRICULTURE IN SUB-SAHARAN AFRICA Could pulses transform agriculture in Sub-Sarahan Africa?__ Read more
Merel Deelder
QUINOA | A CLIMATE PROOF FOOD A ray of hope as our climate changes__ Read more
HOW IS CLIMATE CHANGE IMPACTING OUR FOOD? 10 examples from across the globe__ Read more
Toon Lambrechts
5 WAYS TO LOWER CATTLE METHANE EMISSIONS Can we lower methane emissions from cattle?Kelly Oakes
PLASTIC WRAP ALTERNATIVES FOR SUSTAINABLE FOOD STORAGE What’s the most sustainable way to store leftover food?Annabel Slater
HOW TO REDUCE METHANE EMISSIONS | COULD SEAWEED ANIMAL FEED BE THEANSWER?
How seaweed reduces methane emissions from cattleSamanta Oon
WHAT ARE RICE NOODLES AND HOW ARE THEY MADE? Simple and deliciousMaren Hunsberger
WHAT HAPPENS WHEN WE LOSE OUR SENSE OF SMELL AND TASTE? How COVID-19 impacts our senses THE POWER OF PULSES | AGRICULTURE IN SUB-SAHARAN AFRICA Could pulses transform agriculture in Sub-Sarahan Africa?Merel Deelder
QUINOA | A CLIMATE PROOF FOOD A ray of hope as our climate changes HOW IS CLIMATE CHANGE IMPACTING OUR FOOD? 10 examples from across the globe MOST POPULAREDITOR'S PICKView all content
Food Unfolded
FOLLOW US
*
*
*
STAY IN TOUCH
USEFUL LINKS:
* About Us
* Jobs
* Funding & Partners* Contributors
* Contact Us
* Privacy Statement
* Terms & Conditions* Cookie Policy
EIT Food 2021
EIT Food is supported by the European Institute of Innovation andTechnology (EIT)
UBICENTER A, Philipssite 5 bus 34, 3001 Heverlee (Leuven), Belgium * T: +32 16 29 83 24* Email us
* Designed by FWD
Funded by the European UnionDetails
Copyright © 2024 ArchiveBay.com. All rights reserved. Terms of Use | Privacy Policy | DMCA | 2021 | Feedback | Advertising | RSS 2.0