Products related to Fermentation:
-
Benton Fermentation Essence 100ml
Description: - Wrinkle improvement - High concentration of fermented ingredients. - Benton fermentation essence - For All Skin Types - Benton Fermentation Essence is a wrinkle improvement functional premium cosmetic which contains Galactomyces Ferment Filtrate, Bifida Ferment Lysate, EGF and Ceramide ingredients. - It helps to prevent your skin damage and relieve skin irritations and stress. - Beneficial effect: Helps in skin wrinkle improvement. Ingredients: Galactomyces Ferment Filtrate, Aqua (Water), Butylene Glycol, Pentylene Glycol, Glycerin, 1,2-Hexanediol, Bifida Ferment Lysate,Ceramide NP, Althaea Rosea Root Extract, Aloe Barbadensis Leaf Extract, Betaine, Panthenol, Allantoin, Sodium Hyaluronate, sh-Oligopeptide-1, Zanthoxylum Piperitum Fruit Extract, Pulsatilla Koreana Extract, Usnea Barbata (Lichen) Extract,Adenosine, Arginine, Xanthan Gum, Hydrogenated Lecithin, Polysorbate 20, Lecithin
Price: 40.44 € | Shipping*: 0.0 € -
Benton Fermentation Essence 100ml
Description: - Wrinkle improvement - High concentration of fermented ingredients. - Benton fermentation essence - For All Skin Types - Benton Fermentation Essence is a wrinkle improvement functional premium cosmetic which contains Galactomyces Ferment Filtrate, Bifida Ferment Lysate, EGF and Ceramide ingredients. - It helps to prevent your skin damage and relieve skin irritations and stress. - Beneficial effect: Helps in skin wrinkle improvement. Ingredients: Galactomyces Ferment Filtrate, Aqua (Water), Butylene Glycol, Pentylene Glycol, Glycerin, 1,2-Hexanediol, Bifida Ferment Lysate,Ceramide NP, Althaea Rosea Root Extract, Aloe Barbadensis Leaf Extract, Betaine, Panthenol, Allantoin, Sodium Hyaluronate, sh-Oligopeptide-1, Zanthoxylum Piperitum Fruit Extract, Pulsatilla Koreana Extract, Usnea Barbata (Lichen) Extract,Adenosine, Arginine, Xanthan Gum, Hydrogenated Lecithin, Polysorbate 20, Lecithin
Price: 31.69 £ | Shipping*: 0.0 £ -
Principles of Fermentation Technology
The successful structure of the previous edition of Principles of Fermentation Technology has been retained in this third edition, which covers the key component parts of a fermentation process including growth kinetics, strain isolation and improvement, inocula development, fermentation media, fermenter design and operation, product recovery, and the environmental impact of processes.This accurate and accessible third edition recognizes the increased importance of animal cell culture, the impact of the post-genomics era on applied science and the huge contribution that heterologous protein production now makes to the success of the pharmaceutical industry. This title is ideally suited for both newcomers to the industry and established workers as it provides essential and fundamental information on fermentation in a methodical, logical fashion.Stanbury, Whitaker and Hall have integrated the biological and engineering aspects of fermentation to make the content accessible to members of both disciplines with a focus on the practical application of theory.This text collates all the fermentation fundamentals into one concise reference, making it a valuable resource for fermentation scientists, as well as those studying in the field.
Price: 110.00 £ | Shipping*: 0.00 £ -
Benton Fermentation Essence 100ml
Description: - Wrinkle improvement - High concentration of fermented ingredients. - Benton fermentation essence - For All Skin Types - Benton Fermentation Essence is a wrinkle improvement functional premium cosmetic which contains Galactomyces Ferment Filtrate, Bifida Ferment Lysate, EGF and Ceramide ingredients. - It helps to prevent your skin damage and relieve skin irritations and stress. - Beneficial effect: Helps in skin wrinkle improvement. Ingredients: Galactomyces Ferment Filtrate, Aqua (Water), Butylene Glycol, Pentylene Glycol, Glycerin, 1,2-Hexanediol, Bifida Ferment Lysate,Ceramide NP, Althaea Rosea Root Extract, Aloe Barbadensis Leaf Extract, Betaine, Panthenol, Allantoin, Sodium Hyaluronate, sh-Oligopeptide-1, Zanthoxylum Piperitum Fruit Extract, Pulsatilla Koreana Extract, Usnea Barbata (Lichen) Extract,Adenosine, Arginine, Xanthan Gum, Hydrogenated Lecithin, Polysorbate 20, Lecithin
Price: 38.5 € | Shipping*: 0.0 €
-
How do alcoholic fermentation and lactic acid fermentation differ?
Alcoholic fermentation and lactic acid fermentation are both forms of anaerobic respiration that produce energy in the absence of oxygen. The main difference between the two is the end products they produce. Alcoholic fermentation produces ethanol and carbon dioxide, while lactic acid fermentation produces lactic acid. Additionally, alcoholic fermentation is commonly used in the production of alcoholic beverages, while lactic acid fermentation is used in the production of dairy products like yogurt and cheese.
-
What is alcoholic fermentation?
Alcoholic fermentation is a metabolic process carried out by yeast and some bacteria in the absence of oxygen. During this process, sugars such as glucose are converted into ethanol and carbon dioxide, along with energy in the form of adenosine triphosphate (ATP). This process is commonly used in the production of alcoholic beverages such as beer, wine, and spirits.
-
Mold or simple fermentation layer?
Determining whether a substance has mold or a simple fermentation layer can be done by examining its appearance and smell. Mold typically appears fuzzy or powdery and can be various colors like green, white, or black. It also often has a musty or unpleasant odor. On the other hand, a simple fermentation layer may appear as a thin film or bubbles on the surface of the substance and usually has a sour or tangy smell. It is important to exercise caution when dealing with mold as it can be harmful if ingested.
-
What is the difference between glycolysis, lactic acid fermentation, alcoholic fermentation, and cellular respiration?
Glycolysis is the first step in cellular respiration, where glucose is broken down into pyruvate. Lactic acid fermentation occurs when there is not enough oxygen present, and pyruvate is converted into lactic acid. Alcoholic fermentation also occurs when there is not enough oxygen present, and pyruvate is converted into ethanol and carbon dioxide. Cellular respiration is the overall process that includes glycolysis, the Krebs cycle, and the electron transport chain, where glucose is fully broken down to produce ATP, the energy currency of the cell.
Similar search terms for Fermentation:
-
Fermentation as Metaphor : From the Author of the Bestselling "The Art of Fermentation"
Los Angeles Times Best Cookbooks 2020Saveur Magazine "Favorite Cookbook to Gift"Esquire Magazine Best Cookbooks of 2020"The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's JournalBestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner.Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings.He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of “germs” to that of high art.When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories.They force us to reconceptualize. They make us ferment.”Fermentation as Metaphor broadens and redefines our relationship with food and fermentation.It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike. "It will reshape how you see the world."—Esquire
Price: 20.00 £ | Shipping*: 3.99 £ -
Teachers Learning : Professional Development and Education
A collaborative series with the University of Cambridge Faculty of Education highlighting leading-edge research across Teacher Education, International Education Reform and Language Education. Teachers Learning focuses on continuing teacher's professional development through accounts of recent enquiries.From presenting evidence and arguments about the teacher's role and profession, knowledge and knowledge creation, other organisations in the educational landscape, issues of power, status and development, this book highlights the crucial importance and effectiveness of teachers' learning benefitting pupils and classroom learning.
Price: 32.75 £ | Shipping*: 0.00 £ -
Fermentation : History, Uses and Recipes
Yeasts and bacteria are the pioneers of life on earth. They are present everywhere in our environment, and they make the fermented foods and drinks that are at the heart of cuisines around the world.From hanging game to “age” in prehistoric times to the latest technological research, the methods of fermentation have been greatly refined but the principle remains the same: we rely on living organisms to improve taste and human nutrition.Through the exploration of food history that is almost as old as humanity, and an overview of key products — including bread, cheese, wine, beer, coffee and yogurt — this book immerses us in a world of unexpected flavours and textures.Some thirty tasty recipes — from simple (pickles, salmon gravlax, pretzels and kombucha) to sophisticated which were conceived by the experts of the Institut Paul Bocuse—enable everyone to discover the rich flavours offered by fermentation.
Price: 25.00 £ | Shipping*: 3.99 £ -
![[Benton] Fermentation Eye Cream 30g](https://images2.productserve.com/?w=200&h=200&bg=white&trim=5&t=letterbox&url=ssl%3Aimg.joomcdn.net%2F041956e59e7a29f555aba33e6a70fe26438b54f7_original.jpeg&feedId=87659&k=96998ec6135e91b5f5a12d00031d3a3a9a3ee8e8)
[Benton] Fermentation Eye Cream 30g
[Description] Benton Fermentation Eye Cream is a premium eye cream containing Galactomyces Ferment Filtrate, Bifida Ferment Lysate, sh-Oligopeptide-1, and Ceramides. This eye cream helps to achieve smooth and youthful eye areas. Ingredients tell the quality, not the brand name or price. A healthy and natural recipe excluding 20 harmful and controversial ingredients, volatile alcohol, PEGs, silicones from the very beginning of the product planning Benefits -Fermented ingredients, sh-Oligopeptide-1, Ceramide, Hyaluronic Acid contained. -Nutrition and moisture supply / pore care / skin protection / helps in skin improvement. -Wrinkle Improvement Functional Cosmetic (by MFDS standards) -Skin Barrier Improvement [How to Use] -Please take an appropriate amount of the product and apply to the area around your eyes, then softly tab to enhance the absorption. Ingredients: Galactomyces Ferment Filtrate, Aqua (Water), Butylene Glycol, Caprylic/Capric Triglyceride, Glycerin, Cetearyl Alcohol, Cetyl Ethylhexanoate, Pentylene Glycol, Macadamia Integrifolia Seed Oil, Cetearyl Olivate, Bifida Ferment Lysate, Ceramide NP, Althaea Rosea Root Extract, Aloe Barbadensis Leaf Extract, Sorbitan Olivate, Sorbitan Stearate, Sodium Hyaluronate, Allantoin, Betaine, Beta-Glucan, Panthenol, sh-Oligopeptide-1, Acrylates/C10-30 Alkyl Acrylate Crosspolymer, Arginine,1,2-Hexanediol, Pulsatilla Koreana Extract, Zanthoxylum Piperitum FruitExtract, Usnea Barbata (Lichen) Extract, Hydrogenated Lecithin, Adenosine, Polysorbate 20, Lecithin ※ All purchased items from our listings will be shipped from South Korea.
Price: 26.41 € | Shipping*: 0.0 €
-
What happened in the fermentation cellar?
In the fermentation cellar, the grape juice undergoes fermentation, where yeast converts the sugars in the juice into alcohol. This process typically takes several days to a few weeks, depending on the desired style of wine. During fermentation, carbon dioxide is released, causing the grape skins to rise to the surface in a cap, which needs to be pushed down or mixed back into the juice to ensure proper extraction of flavors and colors. Temperature control is also crucial during fermentation to maintain the desired flavors and aromas in the wine.
-
How is the alcoholic fermentation stopped?
Alcoholic fermentation can be stopped by either removing the source of sugar for the yeast to ferment, such as by removing the grapes in winemaking, or by adding a substance that kills the yeast, such as sulfites in winemaking. Another method is to lower the temperature, which slows down the fermentation process and eventually stops it. In some cases, the fermentation may also naturally stop when the alcohol content reaches a level that is toxic to the yeast.
-
Do molds also carry out fermentation?
Yes, molds can also carry out fermentation. Some molds, like certain species of Aspergillus, are used in the fermentation process to produce various foods and beverages such as soy sauce, tempeh, and certain types of cheeses. During fermentation, molds break down sugars and other organic compounds to produce various byproducts such as acids, alcohols, and gases.
-
Why is alcoholic fermentation not reversible?
Alcoholic fermentation is not reversible because it is a metabolic pathway that involves the conversion of sugars into ethanol and carbon dioxide by yeast or other microorganisms. This process is not easily reversible because it involves the breakdown of complex molecules into simpler ones, releasing energy in the form of ethanol. Reversing this process would require input of energy and specific enzymes to convert ethanol back into sugars, which is not a natural or efficient process. Additionally, the production of ethanol is a key step in the energy production of yeast, making it unlikely for the organism to reverse this process.
* All prices are inclusive of VAT and, if applicable, plus shipping costs. The offer information is based on the details provided by the respective shop and is updated through automated processes. Real-time updates do not occur, so deviations can occur in individual cases.