Fermentation (food)/Related Articles
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- See also changes related to Fermentation (food), or pages that link to Fermentation (food) or to this page or whose text contains "Fermentation (food)".
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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]
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- Amino acid [r]: Biochemical with an amino group, a carboxyl group, a hydrogen atom, and a side chain bonded to a central carbon. [e]
- Bacteria [r]: A major group of single-celled microorganisms. [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]
- Fungus [r]: A eukaryotic organism, classified into the kingdom Fungi, that is heterotrophic and digest their food externally, and may be a yeast, mold, or mushroom. [e]
- Germ theory of disease [r]: A theory that proposes that microorganisms are the cause of many diseases. [e]
- Probiotics [r]: Live microbial dietary supplements which beneficially affect the host animal's intestinal microbial balance. [e]
- Wheat [r]: Grass crop grown worldwide and used in making flour and fermentation for alcohol production. [e]