Glossary

Cabuk is a traditional speciality from Java (Indonesia). Fermented shredded (defatted) black sesame that has a combination of sweet, savory, and spicy flavours. Unlike other fermented seeds it does not undergo an alkaline fermentation process, but maintains a neutral pH. While the fermentation process is in the beginning dominated by Bacillus sp., does the substrate later on get contaminated with yeasts and Micrococcus and Staphylococcus that bring the pH after an initial rise down to neutral.

A stimulant compound found naturally in coffee, tea, and cocoa (chocolate) and added to some soft drinks,
(e.g., energy drinks).

 A mineral element that is essential in the diet for building bones and teeth and for many processes in cells.

Sources of calcium from food are mainly milk and other dairy products, sardines, mackerel, and salmon, leafy greens (collard, mustard leaves, kale, bok choy), beans (especially edamame), Tofu made with calcium sulfate, winter squash, wakame (seaweed), broccoli, almonds, sesame and tahini.

A unit of energy in food. 1 calorie describes the amount of energy required to raise the temperature of 1g water by 1°C at 1atm (atmospheric pressure). 

Calories are listed in the nutritional information on food packaging. Calories are usually measured in kilocalories (kcal), which equals 1000 calories, or kilojoules (kJ). 1kJ equals around 239 calories.

Canning is the method of preserving food in air-tight vacuum-sealed containers and heat processing sufficiently to kill microorganisms and thereby to enable storing the food at room temperature.

Money spent on buying or improving items that will be owned by a business for a long time, for example, buildings or equipment.

The chemical change of heated sucrose (sugar) to caramel, which produces flavour and browning. Caramelisation is a type of non-enzymic browning reaction.

Image source: caramelization-honeycomb-making

A group of enzymes that breaks down carbohydrate into simpler sugars. Carbohydrases are produced in the pancreas, salivary glands and small intestine.

Carbohydrates are one of the major components of food, like sugars, fibres and starches.

Chemically, carbohydrates are large macromolecules consisting of carbon (C), hydrogen (H) and oxygen (O). Their general formula is C_x(H₂O)_y.

Carbohydrates are classified into different groups:

Monosaccharides are carbohydrates possessing a single carbon chain. Disaccharides and trisaccharids refer to molecules containing two or three such monosaccharide units joined together by acetal or ketal linkages. Oligosaccharides refer to larger aggregates, with up to ten monosaccharide units, while polysaccharide are aggregtaes with more than ten monosaccharide units.

Image sources:

kaynutrition.com.types-of-carbohydrates

https://byjus.com/chemistry/classification-of-carbohydrates-and-its-structure/

Eating a diet that provides a high proportion of energy from carbohydrate (up to 70% of
energy). Common in athletes who are preparing for endurance events.