Fermentation (food)/Related Articles: Difference between revisions
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imported>Howard C. Berkowitz No edit summary |
imported>Daniel Mietchen m (basic cleanup) |
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{{subpages}} | <noinclude>{{subpages}}</noinclude> | ||
==Parent topics== | ==Parent topics== | ||
{{r|Fermentation (biochemistry)}} | |||
{{r|Food}} | |||
==Subtopics== | ==Subtopics== | ||
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{{r|Industrial fermentation}} | {{r|Industrial fermentation}} | ||
{{r|Fermentation lock}} | {{r|Fermentation lock}} | ||
==Other related topics== | ==Other related topics== | ||
{{r|Bread}} | {{r|Bread}} | ||
{{r|Enzyme}} | {{r|Enzyme}} | ||
{{r|Yoghurt}} | |||
{{r|Kimchi}} | |||
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Latest revision as of 16:32, 10 August 2011
- 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]