Food Science Glossary
| Term | Definition |
|---|---|
| Kench cure |
A method of food salting that involves an alternate layering of salt and desired food, which also helps to reduce food's water content |
| Keratin |
A fibrous, structural protein present in animal (including human) skin and hair |
| Kokumi |
The sensation of enhanced mouthfeel detected through calcium-sensing receptors on the tongue |
| Kosher |
In accordance with Jewish dietary law |
| Krebs cycle |
Reactions which take place inside cells to produce energy |