produce+fermentation+in
101Gamma-Hydroxybutyric acid — γ Hydroxybutyric acid Systematic (IUPAC) name 4 Hydroxybutanoic acid …
102Oxidative phosphorylation — The electron transport chain in the mitochondrion is the site of oxidative phosphorylation in eukaryotes. The NADH and succinate generated in the citric acid cycle are oxidized, releasing energy to power the ATP synthase. Oxidative… …
103Ancient Israelite cuisine — refers to the food eaten by the ancient Israelites during a period of over a thousand years, from the beginning of the Israelite presence in the Land of Israel at the beginning of the Iron Age until the Roman period. The dietary staples were… …
104Elaboración del chocolate — En la elaboración del chocolate participa un conjunto de procesos industriales complejos …
105Fructose — D Fructose …
106Soy sauce — A bottle of Japanese soy sauce Chinese name Traditional Chinese 1. 醬油 2. 荳油 3. 豉油 …
107Probiotic — Probiotics are live microorganisms thought to be beneficial to the host organism. According to the currently adopted definition by FAO/WHO, probiotics are: Live microorganisms which when administered in adequate amounts confer a health benefit on …
108Rum — This article is about the beverage. For other uses, see Rum (disambiguation). Rum display in a liquor store …
109alcohol — /al keuh hawl , hol /, n. 1. Also called ethyl alcohol, grain alcohol, ethanol, fermentation alcohol. a colorless, limpid, volatile, flammable, water miscible liquid, C2H5OH, having an etherlike odor and pungent, burning taste, the intoxicating… …
110Brewing methods — Brewing is the production of beer through steeping a starch source (commonly cereal grains) in water and then fermenting with yeast. Brewing has taken place since around the 6th millennium BC, and archeological evidence suggests that this… …
