Fermentation in food processing
id:
fermentation-in-food-processing-177-375065
title:
Fermentation in food processing
text:
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar proces
brand slug:
wiki
category slug:
encyclopedia
description:
Converting carbohydrates to alcohol or acids using anaerobic microorganisms
original url:
https://en.wikipedia.org/wiki/Fermentation_in_food_processing
date created:
2006-07-22T20:43:20Z
date modified:
2024-09-03T23:54:26Z
main entity:
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image:
{"content_url":"https://upload.wikimedia.org/wikipedia/commons/2/22/Tomb_of_Nakht_%2813%29.jpg","width":756,"height":807}
fields total:
13
integrity:
16