Fermentation (food)/Related Articles
From Citizendium, the Citizens' Compendium
- See also changes related to Fermentation (food), or pages that link to Fermentation (food) or to this page or whose text .
- Fermentation (biochemistry) : 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.
- Food : Any edible substance ingested (eaten) by living creatures for the purpose of obtaining energy and nutrients and so sustaining life.
- Acetic acid : An organic acid, CH3CO2H, responsible for vinegar's tart taste and distinctive odor.
- Alcohol (drug) : Depressant drug which produces intoxication and euphoria.
- Alcohol : A chemical compound that contains a hydroxy group (OH).
- Industrial fermentation : Add brief definition or description
- Fermentation lock : Add brief definition or description
- Bread : A kind of food made from heated dough.
- Enzyme : A protein that catalyzes (i.e. accelerate) chemical reactions.
- Yoghurt : Add brief definition or description
- Kimchi : Strongly spiced vegetable pickles that are basic to Korean cooking; flavorings include hot peppers, fermented fish sauce or fresh seafood abd garlic