Fermentation (food)/Related Articles: Difference between revisions
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Latest revision as of 06:00, 16 August 2024
- See also changes related to Fermentation (food), or pages that link to Fermentation (food) or to this page or whose text contains "Fermentation (food)".
Parent topics
- Fermentation (biochemistry) [r]: The process of deriving energy from the oxidation of organic compounds, such as carbohydrates, using an endogenous electron acceptor, which is usually an organic compound. [e]
- Food [r]: Any edible substance ingested (eaten) by living creatures for the purpose of obtaining energy and nutrients and so sustaining life. [e]
Subtopics
- Acetic acid [r]: An organic acid, CH3CO2H, responsible for vinegar's tart taste and distinctive odor. [e]
- Alcohol (drug) [r]: Depressant drug which produces intoxication and euphoria. [e]
- Alcohol [r]: A chemical compound that contains a hydroxy group (OH). [e]
- Industrial fermentation [r]: Add brief definition or description
- Fermentation lock [r]: Add brief definition or description
- Bread [r]: A kind of food made from heated dough. [e]
- Enzyme [r]: A protein that catalyzes (i.e. accelerate) chemical reactions. [e]
- Yoghurt [r]: Add brief definition or description
- Kimchi [r]: Strongly spiced vegetable pickles that are basic to Korean cooking; flavorings include hot peppers, fermented fish sauce or fresh seafood abd garlic [e]
- Fermentation (biochemistry) [r]: The process of deriving energy from the oxidation of organic compounds, such as carbohydrates, using an endogenous electron acceptor, which is usually an organic compound. [e]