Whois & Analysis for attainable-sustainable.net

Kahlúa is a coffee-flavored liqueur from Mexico.

The drink contains rum, corn syrup and vanilla bean.

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under conditions.

Fermentation usually implies that the action of microorganisms is desired.

The science of fermentation is known as zymology or zymurgy.

Food is any substance consumed to provide nutritional support for the body.

It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals.

The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth.

Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat.

Cooking techniques and ingredients vary widely across the world, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting unique environmental, economic, and cultural traditions and trends.

The ways or types of cooking also depend on the skill and type of training an individual cook has.

Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments.

Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, a traditional South American dish where fish is cooked with the acids in lemon or lime juice.

Food preservation is to prevent the growth of bacteria, fungi (such as yeasts), or other micro-organisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.

Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.