#alimentatie

• Additive — A chemical substance added in small quantities to a product (such as fuels, lubricants, foods, cement, or polymers) to improve its properties, prolong its preservation, or impart new structural characteristics; as an adjective, it describes a process based on accumulation, summation, or progressive addition (e.g., additive manufacturing). This structural element is indispensable in modern industrial processes for material performance optimization.
• Gooseberry — The fruit of the gooseberry bush (Ribes uva-crispa); a spherical or ovoid translucent berry, green-yellowish, pink, or reddish in color, covered with fine hairs or completely smooth, possessing a tart and refreshing flavor. It is highly rich in vitamin C, organic acids, pectin, and minerals, consumed fresh or structurally used in gastronomy for compotes, jams, jellies, or pastries.
• Alkalize — To make or become alkaline; to alter the chemical reaction of a solution, soil, or organic environment by increasing the proportion of bases and raising the pH above the neutral value of 7. In medicine and dietetics, it refers to the process of reducing acidity in the body through the consumption of specific foods or substances.
• Alkalize — To make or become alkaline; to alter the chemical reaction of a medium by increasing the concentration of bases and raising the pH above the neutral value of 7. The term functions as a direct and frequent synonym of the verb 'alkalinize', being widely utilized in chemistry, medicine, agronomy, and industrial neutralization processes.
• Nutrition — The act or effect of feeding; the totality of physiological processes through which living organisms introduce, digest, and assimilate the nutrients necessary to sustain life, growth, and the proper functioning of biological systems; diet. Broadly or commercially, it designates the economic sector concerned with the production and distribution of edible goods.
• Anorectic female — A female individual suffering from anorexia, particularly anorexia nervosa, manifested by severe dietary restriction, a pathological phobia of gaining weight, and a deeply distorted perception of her own body weight. As an adjective, the term qualifies a restrictive energy manifestation or clinical behavior associated with drastic weight loss and secondary endocrine or metabolic dysfunctions.
• Anorexic — Facing anorexia, characterized by a severe reduction in appetite or by a deliberate refusal to consume food. As a noun, it designates a male patient affected by a compulsive eating behavior disorder, structurally defined by an obsessive desire to lose weight, distortion of body image, and severe metabolic disturbances caused by malnutrition.
• Anorexic female — A female individual suffering from anorexia, manifested by a drastic reduction in food intake, intense fear of gaining weight, and a distorted perception of her own body. As an adjective, it qualifies a clinical manifestation, a physical state, or a psychological behavior marked by the refusal of food and a sharp weight loss, dangerous for the body's metabolic and hormonal balance.
• Anorexia — A clinical symptom consisting of a marked decrease or complete loss of appetite, encountered in infectious, neoplastic, or endocrine diseases. When psychological in nature, the term designates anorexia nervosa, a major psychiatric disorder characterized by an obsessive desire to lose weight, severe self-imposed dietary restriction, amenorrhea, and grave body image distortion, carrying a high morbidity rate.
• Celery stalks — A commercial and gastronomic name currently used (borrowed from Spanish or Italian) for celery stalks or Pascal celery (Apium graveolens var. dulce). It is characterized by long, fleshy, crunchy, and aromatic stalks, widely used raw in salads, soups, detoxifying juices, or Mediterranean culinary dishes.
• Appert — A surname of French origin, made famous by Nicolas Appert, the 18th-century French inventor who laid the foundations of modern food preservation through thermal sterilization in hermetically sealed containers (a process later called appertization). In a historical and technical sense, it represents a foundational pillar in the development of food biotechnology and military logistics.
• Pearl barley — A food product obtained by dehusking, polishing, and sometimes partially milling cereal grains, typically wheat, barley, or millet. It is widely used in traditional Romanian gastronomy as the core ingredient for colivă, dense soups, or puddings.
• Arrowroot — A partial spelling adaptation within Romanian vocabulary of the English noun 'arrowroot', designating a fine, easily digestible starch extracted from the rhizomes of tropical plants (primarily Maranta arundinacea). It is utilized in culinary arts as a premium thickening agent for sauces, soups, and puddings, valued for leaving flavors unchanged and providing a clear, glossy finish unlike cornstarch or wheat flour.
• Roadside diner — A type of commercial public catering establishment, usually with quick service, structurally integrated into or attached to a service station, motel, or gas station located along major road arteries; a restaurant specifically designed to quickly serve motorists in transit.