food carbohydrate fermentation
31nutritional disease — Introduction any of the nutrient related diseases and conditions that cause illness in humans. They may include deficiencies or excesses in the diet, obesity and eating disorders, and chronic diseases such as cardiovascular disease,… …
32Vinegar — is a liquid substance consisting mainly of acetic acid and water, the acetic acid being produced through the fermentation of ethanol by acetic acid bacteria.[1]. Commercial vinegar is produced either by fast or slow fermentation processes. Slow… …
33dairy product — Introduction milk and any of the foods made from milk, including butter, cheese, ice cream, yogurt, and condensed and dried milk. Milk has been used by humans since the beginning of recorded time to provide both fresh and storable… …
34Probiotic — 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 …
35Fungus — Fungi redirects here. You may be looking for Fungi (music) or Fungus (XM). Fungi Temporal range: Early Devonian–Recent (but see text) …
36Glossary of diabetes — See also: Diabetes (disambiguation) The following is a glossary of diabetes which explains terms connected with diabetes. Contents: Top · 0–9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z …
37Cassava — Leaves(Also known as Tapioca in Kerala India) A manioc tuber …
38Lactose intolerance — Classification and external resources Lactose (disaccharide of β D galactose β D glucose) is normally split by lactase. ICD 10 …
39Milk — For other uses, see Milk (disambiguation). Foremilk and Hindmilk samples of human breast milk …
40Yeast — of the species Saccharomyces cerevisiae Scientific classification Domain …
