If you're allergic to soy, help is on the way. Two new studies show that fermenting soy dramatically reduces its potential allergenicity and also increases the number of essential amino acids in soy ...

A method of processing peanuts for use in cookies, snacks and other products may help reduce allergic reactions, according to a study presented at an American Society for Microbiology meeting in ...

Fermentation is an anaerobic process: close anaerobicAnaerobic processes occur in the absence of oxygen. glucose → ethanol + carbon dioxide Yeast provides the enzymes required for fermentation. The ...

Fermentation reactions can also increase the nutritional availability of food, leading to, for example, higher protein stains of crops, thereby increasing access to affordable nutrition. “With ...

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

Objective: Little is known of the degree to which the colon salvages energy through starch fermentation in young children. Using a simulated colonic environment, we aimed to account for the fate of ...

Kimchi represents fermented food culture at its simplest and most effective. Twenty-four hours of preparation transform ...

The yeast dies when the ethanol concentration reaches about 15%. Fermentation is a slow reaction and takes several days or weeks to finish. If air is present, the oxygen causes the ethanol to oxidise ...