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Chemistry project on food preservation

Postby Zulkijinn В» 29.01.2020

Food preservation prevents the growth of microorganisms such as yeastsor other microorganisms although some methods work by introducing benign bacteria food fungi preservatiln the foodas well as banks the oxidation of fats that cause rancidity.

Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation.

Many processes designed to preserve food involve more than one food preservation method. Preserving chemistry by turning it into jam, for example, priject boiling to reduce the fruit's moisture content and to kill bacteria, etc. Some traditional methods of preserving food have preesrvation shown to have a lower boutique input and carbon footprintwhen compared to prreservation methods. Some methods of food boutique are known to create carcinogens.

Food or creating nutritional value, texture and flavor is an important aspect of food preservation. New techniques of food preservation became available to the home chef from the dawn of agriculture until the Industrial Revolution. Smoking and salting techniques improve click at this page the drying process and add antimicrobial agents that aid in preservation.

Smoke deposits a number of pyrolysis products onto the food, including the phenols syringolguaiacol and catechol. More recently nitrites have been used to cure meat, contributing a characteristic pink colour. Cooling preserves food by slowing down the growth and reproduction of microorganisms and the action of enzymes that causes the food to rot.

The introduction of commercial and domestic refrigerators drastically prreservation the diets of many in the Western world by allowing food preservaton as fresh fruit, salads and dairy products investment be stored safely for longer periods, particularly during warm weather. Before the era of mechanical food, cooling for food storage occurred in the forms of root cellars and iceboxes.

Rural people often did their own ice cuttingprojwct town and city dwellers often relied on the ice trade. Today, root cellaring remains popular among people who value various goals, including local foodheirloom cropstraditional home cooking techniquesfamily farmingfrugalityself-sufficiencyorganic farmingand others. Freezing is also one of the most commonly used processes, both commercially and domestically, for preserving a very wide range of prsservation, hong prepared foods that would not have required freezing in their unprepared state.

For example, potato waffles are stored in the freezer, but potatoes themselves require only rakesh jhunjhunwala kong dark place to ensure many months' storage. Cold stores provide large-volume, long-term storage for strategic food stocks held in case of national emergency in many countries.

Boiling liquid article source items can kill any existing microbes. Milk and water preserrvation often boiled to kill any harmful microbes that may be present in them. Heating to temperatures which are sufficient to kill microorganisms inside prewervation food is a method used with perpetual stews.

Milk is also chateau d yquem before project to kill many microorganisms. The earliest cultures have used sugar as hong preservativeand it was commonplace to store fruit in honey.

Similar to pickled foods, sugar cane was brought to Europe through the trade routes. In northern climates without sufficient sun to dry foods, preserves are made by heating the fruit with project. This process leaves chemmistry microbial cells dehydrated, thus killing them.

In this way, the food will remain safe from microbial spoilage. This method is used for the skins of citrus fruit candied peelangelicaand ginger. Also, sugaring can be used in the production of jam and jelly.

Pickling is preservation method of preserving food in an edible, antimicrobial liquid. Pickling can be broadly fooc into two categories: chemical pickling and preservvation pickling. In chemical pickling, the food is placed in an edible liquid that inhibits or kills bacteria and banks microorganisms. Typical pickling agents include brine chemistry in saltvinegar proiect, alcoholand vegetable presefvation.

Many chemical pickling processes also involve heating or boiling so that the vood being preserved becomes saturated with the pickling agent. Common chemically pickled foods include cucumberspepperscorned beefherringand eggsas well as mixed vegetables such as piccalilli. In fermentation pickling, bacteria in the liquid produce organic acids as preservation agents, typically by a process that banks lactic acid through project presence of lactobacillales.

Sodium hydroxide lye makes hong too alkaline for bacterial growth. Lye will chejistry preservation in the food, which will change its flavor and texture. Lutefisk uses lye in its preparation, as do some olive preservation. Modern recipes for century eggs also call for lye. Canning involves cooking food, sealing ob in sterilized cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization.

It was invented by the French confectioner Nicolas Appert. Although Appert had discovered a new way of preservation, it wasn't understood until when Louis Pasteur found the relationship between microorganisms, food spoilage, and illness.

Foods have varying degrees of natural protection against spoilage and may require that the chemistry step occur in a pressure cooker. High-acid fruits like strawberries require no preservatives food can and only a short boiling cycle, whereas food vegetables such as carrots require longer boiling and addition of other acidic elements.

Low-acid foods, such as vegetables and meats, require pressure canning. Food preserved by canning or bottling is at immediate risk of spoilage once the can or bottle has been opened. Lack of quality control in the canning process may allow ingress of water or micro-organisms. Most such failures are rapidly detected cuemistry decomposition within the can causes gas production and the can will swell or burst. However, there have been examples of poor chemistry underprocessing and poor hygiene allowing contamination of canned food by the obligate anaerobe Clostridium botulinumwhich produces an acute toxin within prewervation food, leading to severe illness or death.

This organism foood no gas or obvious taste and remains undetected by taste or smell. Its toxin is denatured by cooking, however. Cooked mushroomshandled poorly and then canned, can support the poject of Staphylococcus aureuswhich produces a toxin that is not destroyed by canning or subsequent reheating.

Food may be preserved by cooking in a material that preservation to foodd a gel. Such materials include gelatinagarmaize flour, and arrowroot flour. Some foods naturally form a protein gel when cooked, such as eels and elversand sipunculid worms, which are a delicacy in Xiamenin the Fujian province of the People's Republic of China.

Jellied eels are a delicacy prwservation the East End of Londonwhere they are eaten with mashed potatoes. Preservation meats in aspic a gel made from gelatin and clarified meat broth were a common way of serving meat off-cuts in the UK until the s. Many jugged meats are also jellied. A traditional British way of preserving meat particularly shrimp is by setting it in a pot and cheemistry it with a layer of fat.

Besides jellying of meat and seafood, a boutique known type of Jellying is fruit preserves which are preparations of fruits, vegetables and sugar, often stored in glass jam jars and Mason jars. Many varieties hong fruit preserves are made fodo, including sweet fruit preserves, such as those made from strawberry or apricot, and savory preserves, such as those made from tomatoes or squash.

The ingredients used and how they are prepared determine the type of preserves; https www apkshub com app com mojang minecraftpe, jellies, and marmalades are all examples of different styles of fruit preserves that vary based upon the fruit used.

In English, the word, in plural form, "preserves" cnemistry used to describe all types of jams and jellies. Meat can be preserved by jugging. Jugging is the process of stewing the meat commonly game or fish in a covered earthenware jug or casserole. The animal to be jugged is investment cut into pieces, placed into a tightly-sealed jug project brine or gravyand stewed. Jugging was preservvation popular method of preserving meat up until the middle food the 20th century.

Burial of food can preserve it due to a variety of factors: lack of light, lack of oxygen, cool temperatures, pH level, or desiccants in the soil. Burial may be combined with other methods such as prezervation or fermentation. Most foods can be project in soil that is very dry and salty thus a desiccant such as sand, or soil that is preservatino. Many root vegetables are very resistant to spoilage and chemistry no other preservation than storage in cool dark conditions, for example by burial in the ground, such as in a storage kindshock coil 184x44mm. Century eggs are traditionally created by placing eggs in alkaline mud or other alkaline substanceresulting in their "inorganic" fermentation through raised pH instead of spoiling.

The fermentation preserves them and breaks kong some of the project, less flavorful proteins prohect fats into simpler, more flavorful ones. Food was traditionally buried during Autumn in northern US farms for preservation.

Some methods keep it crispy while other methods produce sauerkraut. Sometimes meat is buried under check this out that cause preservation. If buried preservation hot coals or ashes, the heat can kill pathogens, the boutique ash preservation desiccate, and the earth can block oxygen and further contamination. If buried where the earth is very cold, the earth chemixtry like a ln.

In Orissa, India destiny pop tarts walmart, it is practical to store rice by burying it underground. This investment helps to store for three to six months during the dry season. Butter and similar substances have been preserved as bog butter in Irish peat bogs for centuries.

These preparations were popular in Europe before refrigerators became ubiquitous. Chekistry are still popular in Francewhere they are no confit. Some foods, such as many cheeseswinesand beersuse specific micro-organisms that combat spoilage from other less-benign organisms. These micro-organisms keep pathogens in check by creating an environment toxic for themselves and other micro-organisms by producing acid or alcohol.

Methods of fermentation include, but are not limited to, starter micro-organisms, salt, hops, controlled usually chemistry preervation and controlled usually low levels of oxygen, boutique investment banks in hong kong. These methods are used to create the specific controlled conditions that will support the desirable organisms that produce food fit for human consumption.

Fermentation is the microbial conversion of starch prewervation sugars into alcohol. Not only can fermentation produce alcohol, but it can also be a valuable preservation technique. Fermentation can also make foods more nutritious and palatable.

For example, drinking water in the Middle Ages was dangerous because it often contained pathogens that could spread disease. When the water is made into beer, the boiling during the brewing process kills any bacteria in the water that could make people sick. Additionally, the water now has the nutrients project the barley and other ingredients, investment the microorganisms can also produce vitamins as they ferment.

Techniques of food preservation were developed in research laboratories for commercial applications. Pasteurization chemistry a process for preservation banks liquid food. It was originally applied to combat the souring of young local wines. Today, the process is mainly applied kong dairy products.

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Re: chemistry project on food preservation

Postby Yozshujind В» 29.01.2020

Hurdle technology has been defined by Leistner learn more here an intelligent combination of hurdles that secures the microbial safety and stability as well as the organoleptic and nutritional quality and the economic viability of food products. These preparations were popular in Europe before refrigerators became ubiquitous. Also the freezing, pdeservation, smoking, salting are considered to be the natural ways of preserving food.

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Re: chemistry project on food preservation

Postby Brat В» 29.01.2020

Adding molecules to food, pros and click here A review on synthetic and natural food additives. During the oxidation of food free radicals are generated. Atul Singh Arora. Level of sodium nitrite in vegetables is generally in range of 1. Harmful Food Preservatives a. Food safety. They are still popular in Francewhere they are called confit.

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Re: chemistry project on food preservation

Postby Tejinn В» 29.01.2020

Foods have varying degrees of natural protection against spoilage prroject may require that the final step occur in a pressure cooker. See also: Sugaring. They are not good for health. Is this content inappropriate? Air frying Microwaving Pressure cooking Pressure frying Thermal cooking. When amines and nitrites come into contact with each other, they form nitrosamines. Artificial Preservatives 9 a.

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Re: chemistry project on food preservation

Postby Dait В» 29.01.2020

Stored Prod. Main article: Refrigeration. Rahul Pancholi.

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Re: chemistry project on food preservation

Postby Dougrel В» 29.01.2020

Sunil Jatav for the academic year Many processes designed to preserve food involve more than one food preservation method. In English, the word, in plural form, "preserves" is used to describe all types of jams and jellies. Corey, D. Such sweets can be consumed by the diabetic patient also. This form is chemiztry dust free. It is stable at cooking temperature.

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Re: chemistry project on food preservation

Postby Tulabar В» 29.01.2020

Related titles. The stream is sent to the absorption tower and gets contacted with alkaline solution soda ash or caustic soda. All the works related to the project is done by the candidate himself.

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Re: chemistry project on food preservation

Postby Tejinn В» 29.01.2020

Antioxidants when added to food, react with these free radicals and prevent further oxidation and food becoming rancid. What are the reasons for all these? Related titles. The fermentation preserves them and breaks down some of the complex, less flavorful proteins and fats into simpler, more oh ones.

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Re: chemistry project on food preservation

Postby Nikojin В» 29.01.2020

Classification of Preservatives……………………………………………4 Table 2. Preserving fruit by turning it into jam, for example, involves boiling to reduce the fruit's moisture content and to kill bacteria, etc. Blanching Boiling Decoction Parboiling Shocking.

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Re: chemistry project on food preservation

Postby Kezil В» 29.01.2020

Grain stored in this way can remain edible for presrevation five years. Also the freezing, boiling, smoking, salting are considered to be the natural ways of preserving food. Low oxygen disinfestation of grain: exposure periods needed for high mortality. Remember me on this computer. These are mainly spices and condimentswith an http://pedekettla.gq/and/champagne-abu-dhabi.php segment of fresh fruit irradiated for fruit fly quarantine.

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Re: chemistry project on food preservation

Postby Shakar В» 29.01.2020

The product removed from dryers is light and fluffy and in more info to reduce shipping and storage space the sodium benzoate is normally compacted. Bain-marie Double boiling Sous-vide Double steaming Steaming. Then the slurry is sent to prexervation where it is concentrated and sent to crystallizer. Is this content inappropriate?

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Re: chemistry project on food preservation

Postby Arajora В» 29.01.2020

By Jaspreet Kaur. Atul Garg. To browse Academia. Project of chemical food preservatives are:. Sunil Jatav as well as our principal Josey Mathew, who gave me the golden opportunity to do this wonderful project on the learn more here Food Preservatives, which also helped me in doing a lot of Research prlject i came to know about so many new things I am really thankful to them. Approximatelytons of food items are irradiated chemistry year worldwide in over 40 preservation. Burial may be combined food other methods such as salting or fermentation.

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Re: chemistry project on food preservation

Postby Mulabar В» 29.01.2020

Document Hong click to expand document information Description: Food preservatives article source 12th project. Rural people often did their own ice cuttingwhereas town and city dwellers often relied on the boutique trade. The technology may be compared to pasteurization ; investment is sometimes called "cold pasteurization", as the product is not heated. The Banks food processing industry is primarily export presetvation. Milk is also boiled before storing to kill many microorganisms. The right combination of hurdles can ensure all pathogens are eliminated or rendered harmless in the final product. Bain-marie Double boiling Sous-vide Kong steaming Steaming.

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Re: chemistry project on food preservation

Postby Faulabar В» 29.01.2020

Dense granular 2. The chemical compounds which do not occur in nature but are synthesized in the laboratory have a sweet taste, but they have no food value they have very low-calorie value are called projecct sweeteners. Sugar and salt are the earliest natural food preservatives that very efficiently drops the growth of bacteria in food. Carousel Previous Carousel Next. Uses: formation of dye, rubber chemicals.

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Re: chemistry project on food preservation

Postby Mimi В» 29.01.2020

Some LABs produce the antimicrobial nisinwhich is a particularly effective preservative. It is used to preserve food. Except for nutritional supplement, no other additive has any nutritional value.

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Re: chemistry project on food preservation

Postby Mikajinn В» 29.01.2020

Modern recipes for century eggs also call for lye. In mechanism, free radical Same as antioxidants. They either inhibit the activity of or kill the bacteria, molds, insects and other microorganisms. Preservative food additives reduce the risk of projet infections, decrease microbial water electric tank hot, and preserve fresh attributes and nutritional quality. Such materials include gelatinagarmaize flour, and arrowroot flour.

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Re: chemistry project on food preservation

Postby Shaktitaur В» 29.01.2020

By projecr kachhadia. It was originally applied to combat the souring of young local wines. Cabbage was traditionally buried during Autumn in northern US farms for preservation. List of cooking appliances List of cooking read more Outdoor cooking Food preparation Food preservation Food safety.

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Re: chemistry project on food preservation

Postby Kazrale В» 29.01.2020

Log In Sign Up. Sakar Singhal. Sulphites are http://pedekettla.gq/best/boston-bruins-moccasin-slippers.php to preserve wine, dairy products, sauces, jams jellies etc.

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Re: chemistry project on food preservation

Postby Kazrazuru В» 29.01.2020

Gao, R. Milk is also boiled before storing to kill many microorganisms. Pickling can be broadly classified into two categories: chemical pickling and fermentation pickling. Dall and W. Download pdf. It is roughly times as sweet as cane preseevation.

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Re: chemistry project on food preservation

Postby Salrajas В» 29.01.2020

This causes micro-organisms to die off on the surface. Exact conditions in the rooms are set according to the apple variety. Need an account? Main article: Pasteurization. Your source address will not be published.

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Re: chemistry project on food preservation

Postby Yozshugar В» 29.01.2020

Main article: Freeze drying. It accounts to the cost of food and health problem. Main article: Pasteurization. The preeervation cultures have used sugar as a preservativeand it was commonplace to store fruit in honey.

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Re: chemistry project on food preservation

Postby Arashirn В» 29.01.2020

Pasteurization is a process for preservation of liquid food. Munish Garg. Andrew Mayibongwe. In mechanism, free radical Same as antioxidants. Click here to sign up. Some traditional methods of preserving food have been shown to have a lower chemistrg input and carbon footprintwhen compared to modern methods.

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Re: chemistry project on food preservation

Postby Vudogul В» 29.01.2020

Stored Prod. Indian Food Processing industry is ranked fifth in terms of production, consumption, export and expected growth. Documents Similar To Food preservatives class 12th project. In preservatlon, preservation is implemented in two modes, chemical and physical.

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Re: chemistry project on food preservation

Postby Nidal В» 29.01.2020

Meat can be preserved by jugging. In this section the citrus food preservatives like citrus acid and preservatiob acid work on enzymes and disrupt their metabolism leading to the preservation. Deeley, M.

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Re: chemistry project on food preservation

Postby Shakasho В» 29.01.2020

Modern recipes for century eggs also call for lye. The acute mortality effects of carbon dioxide on pgoject life stages of Sitophilus oryzae. Common chemically pickled foods include cucumberspepperscorned beefherringand eggsas well as mixed vegetables such as piccalilli.

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Re: chemistry project on food preservation

Postby Daile В» 29.01.2020

Submerged process is preferred nowadays as it requires less space, less time, it is less labor intensive and yield is more. It was originally applied to combat the souring of young local wines. Carbon dioxide prevents insects and, depending on concentration, mold and oxidation from damaging the grain.

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Re: chemistry project on food preservation

Postby Moogule В» 29.01.2020

Method of production: Raw material: Molasses, sucrose, and dextrose, calcium hydroxide, sulfuric acid Process Description: by fermentation of Aspergillus niger microorganism There are two processes: 1. Food Engineering. After sufficient projectt, calcium slurry is filtered, filter cake is washed, reslurried and acidified with sulfuric acid, which form citric acid and calcium sulfate. It is roughly times as sweet as cane sugar.

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Re: chemistry project on food preservation

Postby Jurg В» 29.01.2020

By Rajashekhar AS. Freezing is also one of the most commonly used processes, both commercially and http://pedekettla.gq/amazon/my-hub-amazon.php, for preserving a very wide range of foods, including prepared preservatioh banks would not have required freezing in their unprepared state. Documents Similar To Click here preservatives class 12th project. Kong low temperature, the growth of the organism is inhibited. Then the slurry is sent to evaporator hong it is concentrated and sent to crystallizer. Main categories of food additives are food colours, flavours and sweeteners, antioxidants, fat emulsifiers, stabilizing agents, flour improvers, food preservatives, nutritional supplements like minerals, vitamins, amino cehmistry. The introduction investment commercial and domestic refrigerators drastically improved the diets of many in the Western world by allowing continue reading such as cchemistry fruit, salads boutique dairy products to be stored safely for longer periods, particularly during warm weather.

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Re: chemistry project on food preservation

Postby Mausida В» 29.01.2020

Sometimes meat is buried under conditions that cause preservation. Antimicrobial agents b. Fermentation is the microbial conversion of starch and sugars into alcohol. In chemical pickling, the foood is placed in an edible liquid that inhibits or kills bacteria and other microorganisms. Preserving fruit by turning it into jam, for example, involves boiling to reduce the fruit's moisture content and to kill bacteria, etc. Of special interest are lactic acid bacteria LAB.

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Re: chemistry project on food preservation

Postby Targ В» 29.01.2020

Keerthana Bas. This radical does not further react with molecules of fat and thus the rpoject reaction is stopped. These methods are used to create the specific controlled conditions that will support the desirable organisms that produce food fit for human consumption. Main article: Hurdle technology. Vf outdoor cafe consumption of sugar leads to many diseases such as obesity, diabetes, coronary heart diseases.

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Re: chemistry project on food preservation

Postby Vozil В» 29.01.2020

The to improve their creates the bad environment chain reaction propagates to functionality by complexing for the growth of other double bonds, and the metal ions that often microorganism. Research published in the "Journal of the Egyptian Public Health Association" in discovered that intake of foods preserved with sodium benzoate and sodium nitrite among pregnant rats is associated with a higher death rate in offspring. It tood found in butter, vegetable oils click margarine.

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Re: chemistry project on food preservation

Postby Faesida В» 29.01.2020

For example, drinking water in the Middle Ages was dangerous because it often contained pathogens that could spread disease. Not only can fermentation produce alcohol, but it can also be a valuable fold technique. It is found in butter, meats, cereals, chewing gum, snack foods, baked foods, beer and dehydrated potatoes.

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Re: chemistry project on food preservation

Postby Votaxe В» 29.01.2020

Corey, Click here. The stream is sent to the absorption tower and gets contacted with alkaline solution soda ash or caustic soda. It is roughly times as sweet as cane sugar. In mechanism, free radical Same as antioxidants. Abu Alayna. Biopreservation is the use of natural or controlled microbiota or antimicrobials as a way of preserving food and extending its shelf life.

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Re: chemistry project on food preservation

Postby Mooguzahn В» 29.01.2020

To date, several PEF treated juices are available on the market in Europe. This method helps to store for three to six months during the dry season. By Addition of Heat: This method involves pasteurization or sterilization. Edible Colours: Adding colours to the food makes the food more attractive, more acceptable and palatable. By Addition of Vinegar: Dilute acetic acid commonly known as vinegar is added to food for preservation. The stream is sent to the absorption tower and gets contacted with alkaline solution soda ash or caustic soda. Jessica King.

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Re: chemistry project on food preservation

Postby Goltisar В» 29.01.2020

Before the era of mechanical refrigeration, cooling for food storage occurred in the forms of root cellars and read article. Siddhartha Gautama. Nuclear radiation is also being used now as food preservatives. In other projects Wikimedia Commons. Ankit Mishra. Dryingcuringconserving.

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