fermentation
US /ˌfə:mənˈteʃən, -mɛn-/
・UK /ˌfɜ:men'teɪʃn/
B2
n. (u.)Uncountable NounChemical change that produces alcohol in a liquid
We like fermentation in some foods like yogurt
Video subtitles
How the World’s Stinkiest Fish Really Tastes
- Because of the fermentation, the bones are quite soft, so they're not so sticky if you've got them in your mouth.
Because of the fermentation, the bones are quite soft, so they're not so sticky if you've got them in your mouth.
- Because of the fermentation, the bones are quite soft.
Because of the fermentation, the bones are quite soft.
Exploring Craft Beer & Sake in Central Japan
- After the fermentation is completed, the mash is pressed and filtered to separate the liquid from the solids.
After the fermentation is completed, the mash is pressed and filtered to separate the liquid from the solids.
- Our brewery tour starts with seeing the huge rice steamer in the ground, then heading into the koji rice making room, then to the fermentation tank room.
Our brewery tour starts with seeing the huge rice steamer in the ground, then heading into the koji rice making room, then to the fermentation tank room.
Are plant-based substitutes healthier than meat? ⏲️ 6 Minute English
- Although most research agrees that plant-based foods are healthier than meat, it's also true that meat-free products are processed. To make meat-free sausages, for example, after the proteins are broken down, flavourings and colourings are added to reproduce the taste or texture of meat. Corn, one of the best-known brands of meat-free products, uses mycoprotein, a fungi-based protein similar to the fungi used in the fermentation of yoghurt and bread.
Although most research agrees that plant-based foods are healthier than meat, it's also true that meat-free products are processed. To make meat-free sausages, for example, after the proteins are broken down, flavourings and colourings are added to reproduce the taste or texture of meat. Corn, one of the best-known brands of meat-free products, uses mycoprotein, a fungi-based protein similar to the fungi used in the fermentation of yoghurt and bread.
- Corn, one of the best-known brands of meat-free products, uses mycoprotein, a fungi-based protein similar to the fungi used in the fermentation of yoghurt and bread.
Corn, one of the best-known brands of meat-free products, uses mycoprotein, a fungi-based protein similar to the fungi used in the fermentation of yoghurt and bread.
What Happens When You Die?
- was just the first WEEK. Next, butyric fermentation starts and the organs and tissues begin to
was just the first WEEK. Next, butyric fermentation starts and the organs and tissues begin to
- Next, butyric fermentation starts, and the organs and tissues begin to dry out and wax over.
Next, butyric fermentation starts, and the organs and tissues begin to dry out and wax over.
Behind the Counter at a #1 Japanese Pizza Restaurant
- He's carefully recording its quantity and fermentation each day.
He's carefully recording its quantity and fermentation each day.
- Next he prepares the yeast, carefully recording its quantity and fermentation each day.
Next he prepares the yeast, carefully recording its quantity and fermentation each day.
Sourdough Recipe for Beginners | How to make sourdough bread | Step-by-step sourdough recipe guide
- This is called bulk fermentation and bulk fermentation rest times depend on your dough temperature.
This is called bulk fermentation and bulk fermentation rest times depend on your dough temperature.
- This is called bulk fermentation, and bulk fermentation rest times depend on your dough temperature.
This is called bulk fermentation, and bulk fermentation rest times depend on your dough temperature.
Seaside Towns of Hiroshima Prefecture | 3-day trip
- Park, a garden and cafe complex owned by a company that uses fermentation to make health foods and more.
Park, a garden and cafe complex owned by a company that uses fermentation to make health foods and more.
- After cycling for a couple of hours, it's time for a short break, so I stop in at Hakko Park, a garden and café complex owned by a company that uses fermentation to make health foods and more.
After cycling for a couple of hours, it's time for a short break, so I stop in at Hakko Park, a garden and café complex owned by a company that uses fermentation to make health foods and more.
FERMENTED ONIONS - Delicious & Easy Recipe with a unique probiotic profile
- Do not use a salt that has anti-caking agents added because these chemicals can cause a fermentation to fail.
Do not use a salt that has anti-caking agents added because these chemicals can cause a fermentation to fail.
- Do not use a salt that has anti-caking agents added because these chemicals can cause a fermentation to fail.
Do not use a salt that has anti-caking agents added because these chemicals can cause a fermentation to fail.
Are probiotics in yogurt a gimmick?
- They're added to milk for the purpose of fermentation, which is when enzymes convert certain components of food, in this case, breaking down lactose, which is the sugar in milk.
They're added to milk for the purpose of fermentation, which is when enzymes convert certain components of food, in this case, breaking down lactose, which is the sugar in milk.
- They're added to milk for the purpose of fermentation, which is when enzymes convert certain components of food, in this case breaking down lactose, which is the sugar in milk.
They're added to milk for the purpose of fermentation, which is when enzymes convert certain components of food, in this case breaking down lactose, which is the sugar in milk.
Milk Could Be Killing You!
- Similar to the newer study, they also say cheese and yogurt are better, the milk, mostly because they're easier to consume due to lower levels of lactose due to fermentation.
Similar to the newer study, they also say cheese and yogurt are better, the milk, mostly because they're easier to consume due to lower levels of lactose due to fermentation.
- due to lower levels of lactose due to fermentation.
due to lower levels of lactose due to fermentation.