The Manufacture of Succinic Acid Using Fermentation
The manufacture of succinic acid using fermentation involves the use of microorganisms, typically bacteria or yeast, to produce succinic acid through a bioconversion process. Succinic […]
Month: July 2013
The Manufacture of L-Tyrosine using Fermentation
The manufacture of tyrosine using fermentation involves the use of genetically engineered microorganisms, typically bacteria or yeast, to produce tyrosine on a commercial scale. Tyrosine […]
The Manufacture of L-Valine Using Fermentation
The manufacture of valine using fermentation involves the use of genetically engineered microorganisms, such as bacteria or yeast, to produce valine on a commercial scale. […]
Marmalade-Sandwich Bread & Butter Pudding
Ingredients: 8 slices of bread (white or whole wheat) or a sliced brioche bun which produces a softer, richer texture 4 tablespoons butter, softened 4 […]
Warmed-Over Flavour Is Not Nice
It is quite often that we have plenty of roasted meat left over after Sunday lunch. Most of this is kept in the fridge for sandwiches […]
Ginseng – A Herbal For Managing Mood
Ginseng is an established herbal tonic which has been in use for over 5,500 years in China, Korea and parts of Japan. It has become […]
Stable Foams
Foams are fascinating food structures which appear in all aspects of the culinary arts. They are critical features of beer heads, meringues, coffee crema, angel […]
Brewing Series: The Fermentation Lock
The fermentation lock or airlock is a standard device for beer brewing and wine making at all levels. It allows for carbon dioxide release during […]