food carbohydrate fermentation
51Ancient 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… …
52Xanthan gum — is a polysaccharide used as a food additive and rheology modifier Harv|Davidson ch. 24. It is produced by a process involving fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. Chemical structureThe backbone of the… …
53Wheat — This article is about the plant. For other uses, see Wheat (disambiguation). Wheat Scientific classification Kingdom: Plantae (unranke …
54Health 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… …
55Alcoholism — • The term is understood to include all the changes that may occur in the human organism after the ingestion of any form of alcohol Catholic Encyclopedia. Kevin Knight. 2006. Alcoholism Alcoholism …
56Morchella esculenta — Scientific classification Kingdom: Fungi Division …
57Дрожжи — Полифилетическая группа грибов …
58beer — /bear/, n. 1. an alcoholic beverage made by brewing and fermentation from cereals, usually malted barley, and flavored with hops and the like for a slightly bitter taste. 2. any of various beverages, whether alcoholic or not, made from roots,… …
59Beer — /bear/, n. Thomas, 1889 1940, U.S. author. * * * I Alcoholic beverage made usually from malted barley, flavoured with hops, and brewed by slow fermentation. Known from ancient times, beer was especially common in northern climates not conducive… …
60Japanese cuisine — This article is part of the series …
