fermentation with added enzymes
91Cheese — For other uses, see Cheese (disambiguation). A platter with cheese and garnishes …
92Biochemistry — For the journal, see Biochemistry (journal). Biological Chemistry redirects here. For the journal formerly named Biological Chemistry Hoppe Seyler, see Biological Chemistry (journal). Biochemistry, sometimes called biological chemistry, is the… …
93Bean — is a common name for large plant seeds of several genera of the family Fabaceae (formerly Leguminosae) used for human food or animal feed. Although beans usually means the seeds of bean plants, it can also mean (especially in the US) the whole… …
94Sulfur — This article is about the chemical element. For other uses, see Sulfur (disambiguation). phosphorus ← sulfur → chlorine …
95History of alcohol — The purposeful production of alcoholic beverages is common in many cultures and often reflects their cultural and religious peculiarities as much as their geographical and sociological conditions. Patrick (1952) states that the discovery of late… …
96Health and Disease — ▪ 2009 Introduction Food and Drug Safety. In 2008 the contamination of infant formula and related dairy products with melamine in China led to widespread health problems in children, including urinary problems and possible renal tube… …
97Zymase — is an enzyme complex ( mixture ) that catalyzes glycolysis, the fermentation of sugar into ethanol and carbon dioxide. As the conversion takes place, the reaction will gradually slow down. They occur naturally in yeasts. See alcohol dehydrogenase …
98candy — candylike, adj. /kan dee/, n., pl. candies, v., candied, candying. n. 1. any of a variety of confections made with sugar, syrup, etc., often combined with chocolate, fruit, nuts, etc. 2. a single piece of such a confection. 3. Slang. cocaine. v.t …
99Candy — /kan dee/, n. a female given name. * * * Sweet sugar or chocolate based confection. The Egyptians made candy from honey (combined with figs, dates, nuts, and spices), sugar being unknown. With the spread of sugarcane cultivation in the 15th… …
100Phenolic content in wine — The phenolic compounds in Syrah grapes contribute to the taste, color and mouthfeel of the wine. The phenolic compounds natural phenol and polyphenols in wine include a large group of several hundred chemical compounds that affect the taste,… …
