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Biochemistry of Fermentation [PDF]
, 1999 The human large intestine is a complex anaerobic ecosystem, composed of numerous different species, which degrade and ferment substrates that have either escaped the digestion in the upper digestive tract or are produced by the host. It is recognised that a significant daily quantity of undigested dietary carbohydrate enters the colon (Edwards and ...
Bernalier, Annick, Dore, J., Durand, M.
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Fermentation and Fermented Dairy Products
1996Although this chapter is devoted to milk and other dairy products, it begins with a discussion of fermentation because of the importance of this process to dairy products.
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JCMS: Journal of Common Market Studies, 1962
Jean Monnet (1888–1979) was the “father of Europe.” No single individual influenced the shape of the European Union more than this French civil servant and diplomat. Monnet convinced Robert Schuman to propose the European Coal and Steel Community and became the first president of its High Authority; he also convinced Johan Willem Beyen and Paul-Henri ...
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Jean Monnet (1888–1979) was the “father of Europe.” No single individual influenced the shape of the European Union more than this French civil servant and diplomat. Monnet convinced Robert Schuman to propose the European Coal and Steel Community and became the first president of its High Authority; he also convinced Johan Willem Beyen and Paul-Henri ...
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Fermentation and Post-fermentation Processing [PDF]
, 1997 Fermentation is one of the oldest methods of food preservation. The hygenic value of wine, as an alternative to local water supplies, has been known since well before the crusades. Although the interactive effects of ethanol, low pH, and the presence of preservatives have generally been credited for the antimicrobial properties of wine, recent research
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Fermentation for tailoring the technological and health related functionality of food products
Critical reviews in food science and nutrition, 2020Fermented foods are experiencing a resurgence due to the consumers’ growing interest in foods that are natural and health promoting. Microbial fermentation is a biotechnological process which transforms food raw materials into palatable, nutritious and ...
Netsanet Shiferaw Terefe, M. Augustin
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Science News, 1983
Robert A. Clyde is trying to make this plea futile with equipment that speeds up naturally occurring reactions. A chemical engineer turned entrepreneur, Clyde has spent the seven years since he retired inventing and patenting such devices. "I keep thinking I'm going to settle down and play tennis every day," he says.
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Robert A. Clyde is trying to make this plea futile with equipment that speeds up naturally occurring reactions. A chemical engineer turned entrepreneur, Clyde has spent the seven years since he retired inventing and patenting such devices. "I keep thinking I'm going to settle down and play tennis every day," he says.
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Current Opinion in Biotechnology, 1992
Fermentation monitoring continues to be the focus of much research. Over the last year, important strides were made in improving bioprocess monitoring using NADH fluorescence, viscosity, affinity techniques, enzyme and microbial sensors, calorimetry, flow injection analysis and bioluminescence.
G K, Raju, C L, Cooney
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Fermentation monitoring continues to be the focus of much research. Over the last year, important strides were made in improving bioprocess monitoring using NADH fluorescence, viscosity, affinity techniques, enzyme and microbial sensors, calorimetry, flow injection analysis and bioluminescence.
G K, Raju, C L, Cooney
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Archives of Biochemistry and Biophysics, 1954
Abstract Pure maltose is fermented incompletely, but maltose with at least 1% d -glucose initially present can be fermented to the same extent as d -glucose. The still residues from incompletely fermented maltose solutions can be further fermented to produce the expected quantity of alcohol, but their reducing power is lower than that calculated ...
Mary Grace Blair, Ward Pigman
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Abstract Pure maltose is fermented incompletely, but maltose with at least 1% d -glucose initially present can be fermented to the same extent as d -glucose. The still residues from incompletely fermented maltose solutions can be further fermented to produce the expected quantity of alcohol, but their reducing power is lower than that calculated ...
Mary Grace Blair, Ward Pigman
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