edibilmelerine
Edibilmelerine is a term used in culinary science and speculative gastronomy to describe the transformation of ingredients into an edible state through processing methods that reduce or neutralize inherent hazards or antinutrients. The concept emphasizes safety and digestibility alongside flavor, and it is used to discuss how techniques from fermentation to thermal processing expand the range of safely consumable foods.
Etymology and usage: The word is a Turkish neologism combining a form of edible with a suffix
History: The term began appearing in multilingual culinary literature in the 2010s and 2020s as chefs and
Techniques and assessment: Common methods associated with edibilmelerine include soaking, fermentation, sprouting, enzymatic treatment, and controlled
Applications and limitations: The concept supports waste valorization and the creation of novel edible products. Limitations
See also: Edible, Food safety, Fermentation, Food processing, By-products.