A study conducted at the Food Sciences unit of the University of Turku in Finland showed that different processing methods ...

Fermenting plant-based dairy alternatives with lactic acid bacteria improves their flavor and nutritional value.

A study conducted at the Food Sciences unit of the University of Turku in Finland showed that different processing methods ...

says its long history with fermentation puts Japan in a leading position for the chemistry of the future: engineering plants and microbes to produce the base materials for everything from drugs to ...

The indigo plants are grown and harvested by a master craftsman. The leaves undergo a traditional process of long fermentation to create the base material for dyeing, sukumo, which is used by ...

Many plant-based protein-rich foods are soy-based. Processing has a big impact on how much of the soybean's original components including potentia ...

The overall process of fermentation in animal cell and plant and yeast cells are shown in the diagram below. 15 times more energy is released per molecule of glucose when oxygen is present and ...

Malolactic fermentation is a naturally occurring process. So if it’s not desired, it will need to be blocked. The main ways to block malolactic fermentation include filtration, adding large ...

The preparation you choose will depend on how much starch content you want to give your plants. Fermented rice water the most effective rice water solution, as the fermentation process promotes ...

Medina from the University of the Philippines studied the effects of different starter cultures—that is, the specific set of microorganisms used to jumpstart the fermentation process ...