Category: N

A creamy bechamel sauce that incorporates both crayfish butter and crayfish tails.  

Flattened cakes that encase a filling of meat, cheese, or a sweet ingredient such as jam.  

A comprehensive term that refers to any dish prepared in a cooking vessel such as a saucepan.  

This substance is a nourishing additive that serves as a protein origin and can be employed as a replacement for cheese in dishes that comply with vegan or raw dietary regimes.  

The most recent addition to the FDA-endorsed synthetic sweeteners is a chemical analogue of aspartame, and it possesses a sweetness potency that is at minimum 8,000 times stronger than sucrose. Its approval by the FDA occurred in the year 2002, yet its utilization is not yet pervasive.  

An escalation in thermal energy generation, arising from the synergistic effects of thyroxine and catecholamines.  

The chemical messengers discharged by the nerve cells of the sympathetic subdivision of the autonomic nervous system.  

A set of amino acids that the human body can biosynthesize and do not necessitate consumption through dietary sources.  

This statement refers to the concept of dispensable nutrients, which are the nutrients that the body needs, but can be produced in enough quantities to meet the body’s needs.  

Certain viruses have a brief lifespan within vectors that transfer them from infected plants to healthy ones. These viruses exhibit specific characteristics when transmitted, such as an inability to infect the vector’s progeny or pass through its moult. They appear to attach to the stylets externally, without multiplying within the vector or appearing in the…