Definition, Betydelse & Anagram | Engelska ordet MUSTARDS

Definition av MUSTARDS

1. böjningsform av mustard

Exempel på hur man kan använda MUSTARDS i en mening

• Turmeric is used to flavour or colour curry powders, mustards, butters, and cheeses; it may also be used as a substitute for saffron or other yellowish pigments.
• In Maryland and on the Delmarva Peninsula, the hepatopancreas of the blue crab is called the "muster" or "mustard", probably because of the yellow color, which is not the bright yellow of regular prepared yellow mustard, but closer to one of the brown mustards, such as Dijon mustard.
• PLB Sports has produced cereal brands for other celebrities, mostly football players (as of 2020, it produces branded cereals featuring JuJu Smith-Schuster, Josh Allen, Patrick Mahomes, Tyler Herro, Aaron Jones, and the late The Joy of Painting host Bob Ross, along with a line of mustards endorsed by Ed McCaffrey and sauces endorsed by Stefon Diggs).
• It is polyphagous, feeding on a wide range of plants, such as burdock, Artemisia, mustards, Buddleja, marigold, chrysanthemum, hawthorn, Cyclamen, silverberry, fireweed, forsythia, hop, lettuce, Lepisanthes, apple, Parthenocissus, plantain, Prunus, pear, rhododendron, willow, spinach, dandelion, coltsfoot, and nettle.
• In North America, these include the shoots of woodsorrel (usually eaten along with the leaves), chickweeds, galinsoga, common purslane, Japanese knotweed, winter cress and other wild mustards, thistles (de-thorned), stinging nettles (cooked), bellworts, violets, amaranth and slippery elm, among many others.
• Nitrogen mustards are not related to the mustard plant or its pungent essence, allyl isothiocyanate; the name comes from the pungent smell of chemical weapons preparations.
• As of 2016, supermarkets stock French's mustards, its popular line of French's fried onions, Worcestershire sauce, a line of mayonnaise-based products, ketchup, barbecue sauce, potato sticks, and fried jalapeños.
• Glucobrassicin is a type of glucosinolate that can be found in almost all cruciferous plants, such as cabbages, broccoli, mustards, and woad.
• This minor planet was named after the flowering plant Arabis (rockcress), a genus of herbs of the brassicaceae (known as the mustards, the crucifers, or the cabbage family).
• Electrophilic alkylating agents such as nitrogen mustards, methanesulfonates, and cisplatins tend to act in this manner to produce a variety of DNA damage products such as mono- and dialkylation, inter- and intrastrand crosslinks, and DNA-protein crosslinks.
• In 1996, Maille introduced limited-edition mustards delivered on tap from porcelain pumps, each based on a signature ingredient such as Chablis.
• While these organisms affect many types of plants, the destructive aspect of infection is limited to a few agricultural crops, including: beets (garden and sugar), Brussels sprouts, cabbages, Chinese cabbage, cauliflower, collards, garden cress, kale, lettuce, mustards, parsnip, radish, horseradish, rapeseed, salsify (black or white), spinach, sweet potatoes, turnips, watercress, and perhaps water-spinach.
• The company also produces a range of over 50 other products including mustards, marmalades, chutneys, sauces and marinades, pickles, dressings, dessert toppings and olive oil all made in small batches, using traditional recipes with no added artificial flavourings, colours or preservatives.
• is a Japanese company that produces vinegars (including seasoned rice vinegars, balsamic vinegars, and wine vinegars), mustards, salad dressings, authentic East Asian sauces, nattō, and other food products.
• It has been given many other names (synonyms) over the years, within the diverse genera Arabis (rockcresses), Brassica (mustards), Crucifera, Eruca (rockets), Erysimum (wallflowers) and Sinapis (charlock), which reflects the complex history of crucifer taxonomy.
• This ancient plant eater survived on capers, mustards, grasses, agave, yucca, phacelia, borages, mints, grape, globemallow, saltbushes and ephedra.
• Allyl isothiocyanate and 4-hydroxybenzyl isothiocyanate are responsible for the sharp, hot, pungent sensation in mustards and in horseradish, wasabi, and garlic, because they stimulate the heat- and acidity-sensing TRPV ion channel TRPV1 on nociceptors (pain sensing nerve cell) in the mouth and nasal passages.
• The medications and drugs include Chlorambucil, chloramphenicol, cyclophosphamide, melphalan, nitrogen mustards, phenylbutazone, and procarbazine.

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