Fermentation References - Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR

Rohan, T. A.; Stewart, T. 1967. The Precursors Of Chocolate Aroma: Production Of Free Amino Acids During Fermentation Of Cocoa Beans. Journal Of Food Science 32:395

Chocolate Aroma, Cocoa Bean, Free Amino Acid, Cocoa Bean, Fermentation

Roxburgh, J. M.; Spencer, J. F. T.; Sallans, H. R. 1954. Submerged Culture Fermentation, Factors Affecting The Production Of Ustilagic Acid By Ustilago Zeae. Journal Of Agricultural And Food Chemistry 2:1121

Ustilagic Acid

Sands, A.; Crisan, E. V. 1974. Microflora Of Fermented Korean Seafoods. Journal Of Food Science 39:1002

Fermented Seafood, Korean Fermented Seafood, Seafood Fermentation

Schneider, R. 1953. Beer Fermentation, Modern Fermentation Processes. Journal Of Agricultural And Food Chemistry 1:241

Beer Fermentation

Schulz, A. 1952. The Microbiology Of Sour Dough. Bakers Digest 26(5):97

Sour Dough, Rye Dough Fermentation, Lactic Acid, Yeast, Butyric Acid, Propionic Acid

Sherwood, R. C.; Hildebrand, F. C.; Mcclellan, B. A. 1940. Modification Of The Bailey-Johnson Method For Measurement Of Gas-Production In Fermenting Dough. Cereal Chemistry 17:621

Gas Production, Fermentometer, Pressuremeter, Flour

Shu, P. 1953. Fermentation, Oxygen Uptake In Shake-Flask Fermentations. Journal Of Agricultural And Food Chemistry 1:1119

Fermentation, Oxygen Uptake

Smith, D. E.; Geddes, W. F. 1942. Yeast Fermentation And Potassium Bromate As Factors Influencing The Harmful Effects Of Wheat Germ On Baking Quality. Cereal Chemistry 19:785

Wheat Germ, Amino Nitrogen, Potassium Bromate, Flour, Loaf Volume, Wheat Germ, Reducing Matter

Spanyer, J. W. Jr.; Thomas, A. T. 1956. Amino Acids In Fermentation, Pilot Plant Study Of Utilization Of Leucine By Saccharomyces Cerevisiae. Journal Of Agricultural And Food Chemistry 4:866

Fermentation, Leucine, Saccharomyces Cerevisiae

Spanyer, J. W. Jr.; Thomas, A. T. 1957. Amino Acids In Fermentation, Utilization Of C14 Leucine And C14 Glycine By Saccharomyces Cerevisiae. Journal Of Agricultural And Food Chemistry 5:703

Fermentation, Leucine, Glycine, Saccharomyces Cerevisiae

Spanyer, J. W. Jr.; Thomas, A. T. 1956. Nutrients In Fermentation Products, Determination And Comparison Of Amino Acid Composition Of Yeast And Distiller's Solubles. Journal Of Agricultural And Food Chemistry 4:631

Yeast, Amino Acid, Distiller Soluble Amino Acid

Spencer, J. F. T.; Roxburgh, J. M.; Sallans, H. R. 1957. Fermentation Yields, Factors Influencing Production Of Polyhydric Alcohols By Osmophilic Yeasts. Journal Of Agricultural And Food Chemistry 5:64

Osmophilic Yeast, Polyhydric Alcohol

Staff, E. J.; Grover, M. L. 1936. An Outbreak Of Salmonella Food Infection Caused By Filled Bakery Products. Food Research 1:465

Salmonella Enteritidis, Rhode Island, Poisoning, Pastry, Bakery, Incubation, Illness, Rat, Rattus Norvegicus, Serological Assay, Histopathology, Autopsy, Chocolate Eclairs, Eclairs, Patient, Organ, Colony, Blood Agglutination Test, Organism, Microorganism, Biochemical Properties, Fermentation, Acid, Dextrose, Maltose, Mannite, Rhamnose, Arabinose, Dulcite, Xylose, Sorbite, Sugar, Galactose, Trehalose, Lactose, Sucrose, Salicin, Raffinose, Cellibiose, Inosite, Adonite, Dextrin, Voges-Proskauer Test, Citrate Medium, Salmonella Enteritidis, Salmonella Aertrycke, Cream Puff, Whipping Cream, Apple Pie, Jelly Pastries, Custard-Filled Round Doughnuts, Kidney, Intestine, Stool, Utensil, Eberthella Typosa, Toxin, Rodent, Vector

Steinberg, M. P.; Ordal, Z. J. 1954. Microbiological Fat Production, Effect Of Fermentation Variables On Rate Of Fat Formation By Rhodotorula Gracilis. Journal Of Agricultural And Food Chemistry 2:873

Fermentation, Fat, Bacteria, Rhodotorula Gracilis

Steinke, R. D.; Paulson, M. C. 1964. Phenols From Grain. Production Of Steam-Volatile Phenols During Cooking And Alcoholic Fermentation Of Grain. Journal Of Agricultural And Food Chemistry 12:381

Grain Fermentation, Grain, Phenol, Corn, Malt, Barley Malt

Stillings, B. R.; Hackler, L. R. 1965. Amino Acid Studies On The Effect Of Fermentation Time And Heat-Processing Of Tempeh. Journal Of Food Science 30:1043

Tempeh Fermentation, Tempeh

Strandskov, F. B.; Bockelmann, J. B. 1956. Bacterial Contaminants, Effect Of Brewer's Yeast Strain On Flavobacterium Proteus Contaminants Of Brewery Fermentations. Journal Of Agricultural And Food Chemistry 4:945

Brewers Yeast, Flavobacterium Proteus, Brewery Fermentation

Swanson, C. O. 1940. The Wheat-Meal-Time-Fermentation Test. Iv. Inhibitory And Accelerating Factors. Cereal Chemistry 17:355

Wheat Meal, Fermentation, Wheat Bran, Shorts, Wheat Flour, Wheat Starch, Storage, Sugar Yeast, Cebione, Cysteine

Uchimoto, D.; Cruess, W. V. 1952. Effect Of Temperature On Certain Products Of Vinous Fermentation. Food Research 17:361

Fermentation Vinous

Usher, S. 1921. Tea. Journal Of Home Economics 13:127

Tea, Brewing, Fermentation

Usher, S. 1921. Tea. Journal Of Home Economics 13:177

Green Tea, Tea Fermentation, Tea Drying, Tea Firing

Van Veen, A. G.; Hackler, L. R.; Steinkraus, K. H.; Mukherjee, S. K. 1967. Nutritive Quality Of Idli, A Fermented Food Of India. Journal Of Food Science 32:337

Fermentation, Idli Fermentation

Vernon, C. C.; Metzner, M. A. 1941. The Determination Of Furfural-Yielding Substances And Fermentable Carbohydrates In Grain Cereal Chemistry 18:572

Furfural, Carbohydrate, Grain, Rye Malt, Corn Malt, Barley Malt, Pentosan, Bourbon, Grain Alcohol, Mash, Moisture, Alcohol

Vorbeck, M. L.; Albury, M. N.; Mattick, L. R.; Lee, F. A.; Pederson, C. S. 1963. Lipid Alterations During The Fermentation Of Vegetables By The Lactic Acid Bacteria. Journal Of Food Science 28:495

Acid, Ph, Plate Count, Aerobic Bacteria, Leuconostoc Mesenteroides, Lactobacillus Brevis, Lactobacillus Plantarum, Pediococcus Cerevisiae, Yeast, Bacteria Flora, Sauerkraut, Fermentation, Cabbage, Fermentation, Sprout, Fermentation, Brussel Sprout, Acid, Fatty Acid

Watts, B. M.; Elliott, C. 1941. Utilization Of Dried Egg Whites In Bakery Products. Cereal Chemistry 18(1):1

Dried Egg White, Egg White Ph, Egg White Consistency, Egg White Turbidity, Foam Volume, Foam Formation, Foam Stability, Fermented Egg White, Frosting, Cream Puff, Popover, Egg Yolk

Watts, B. M.; Elliott, C. 1941. Utilization Of Dried Egg Whites In Bakery Products. Cereal Chemistry 18:1

Dried Egg White, Fermentation, Egg White, Cream Puff, Popover, Sponge Cake, Angel Cake, Whipping, Foam , Drainage

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Atkin, L.; Schultz, A. S.; Frey, C. N. 1945. Influence Of Dough Constituents On Fermentation. Cereal Chemistry 22:321

Fermentation, Dough

Aylward, F.; Haisman, D. R. 1969. Oxidation Systems In Fruits And Vegetables - Their Relation To The Quality Of Preserved Products. Advances In Food Research 17:1

Oxidizing Enzyme, Protein Efficiency Ratio, Oxidase, Catalase, Cytochrome Oxidase, Diphenol Oxidase, Ascorbate Oxidase, Amine Oxidase, Glycolate Oxidase, Respiratory Enzyme, Fermentatory Enzyme, Pectic Enzyme, Chlorophyllase, Lipoxygenase, Vegetable, Enzyme, Review Article

Barmore, M. A. 1936. Recent Developments In The Chemistry Of Storage And Preparation Of Foods. Food Research 1:383

Storage, Preparation, Latent Heat Of Fusion, Moisture, Fat, Starch, Sugar, Mineral Salt, Heat Of Fusion, Fruit, Sulfur Dioxide, Sulfhydryl, Blackening, Sucrose, Molasses, Invert Sugar, Fermentation, Crystallization, Egg, Potato, Rancidity, Pectin, Jelly Making, Caramelization, Hydrogen Ion Concentration, Ph, Egg White, Egg Yolk, Cake, Souffle, Foam, Angel Cake, Specific Gravity, Potato Chip, Potato Color, Rancidity, Oil, Color, Flavor, Reducing Sugar

Barnett, A. J. G. 1952. Studies On The Formation Of Lactic Acid In The Fermentation Of Clover-Grass Mixtures. Journal Of The Science Of Food And Agriculture 3:199

Fermentation, Clover, Lactic Acid

Berg, H. W. 1953. Fermentation. Present Practices In California Wine Industry. Journal Of Agricultural And Food Chemistry 1:152

Wine Industry, Fermentation

Borzani, W.; Aquarone, E. 1957. Molasses Fermentation, Continuous Fermentation, Alcoholic Fermentation Of Blackstrap Molasses: Penicillin As Contamination Control Agent. Journal Of Agricultural And Food Chemistry 5:610

Alcohol Fermentation, Molasses Fermentation, Continuous Fermentation, Blackstrap Molasses, Penicillin

Borzani, W.; Falcone, M. 1953. Alcoholic Fermentation, Control Of Starter Preparation In Fermentation Of Molasses. Journal Of Agricultural And Food Chemistry 1:1070

Molasses Fermentation, Alcohol Fermentation

Carlin, A. F.; Ayres, J. C.; Homeyer, P. G. 1954. Consumer Evaluation Of The Flavor Of Angel Cakes Prepared From Yeast-Fermented And Enzyme-Treated Dried Albumen Food Technology 8(12)580

Angel Cake, Yeast-Fermented Egg White, Enzyme-Treated Egg White, Dried Egg White

Caster, W. O.; Mickelsen, O. 1954. Thiamine-Pyramin Assay. Factors Influencing Yeast Fermentation Methods For Thiamine And Pyramin. Journal Of Agricultural And Food Chemistry 2:1073

Thiamine-Pyramin Assay, Yeast Fermentation, Pyrimidine, Fermentograph

Castor, J. G. B. 1953. The Free Amino Acids Of Musts And Wines. Ii. The Fate Of Amino Acids Of Must During Alcoholic Fermentation. Food Research 18:146

Must Amino Acid, Alcohol Fermentation, Wine Amino Acid

Castor, J. G. B.; Archer, T. E. 1959. The Free Amino Acids Of Musts And Wines. Iii. Effect Of Added Amonia And Of Fermentation Temperature On The Fate Of Amino Acids During Fermentation. Food Research 24:167

Must Amino Acid, Wine Amino Acid

Ciegler, A.; Nelson, G. E. N.; Hall, H. H. 1961. Feed Additives. Microbiological Production Of Carotenoids. Stabilization Of Beta-Carotene In Dried Fermentation Solids. Journal Of Agricultural And Food Chemistry 9:447

Feed Additive, Fermentation, Carotenoid, Blakeslea Trispora, Santoquin

Clague, J. A. 1936. Microbiological Examination Of Dried Foods. Food Research 1:45

Fig, Date, Prune, Apple, Apricot, Peach, Banana, Orange, Pumpkin, Raisin , Beet, Onion, Dill, Asparagus, Garlic, Okra, Cauliflower, Spinach, Carrot, Grape, Dried Fruit, Dehydration, Sulfur Dioxide, Bacteria, Yeast, Mold, Escherichia Coli, Sacch Ellipoideus, Lactose Fermenting Organism, Microbial Count, Total Plate Count, Gram Negative Bacteria, Gram-Positive Organism, Microorganism, Agar, Agar, Agar Nutrient, Medium End

Co, H.; Sanderson, G. W. 1970. Biochemistry Of Tea Fermentation: Conversion Of Amino Acids To Black Tea Aroma Constituents. Journal Of Food Science 35:160

Tea Fermentation, Black Tea Aroma, Black Tea Amino Acid

Day, W. H.; Serjak, W. C.; Stratton, J. R.; Stone, L. 1954. Contamination Inhibition. Antibiotics As Contamination-Control Agents In Grain Alcohol Fermentations. Journal Of Agricultural And Food Chemistry 2:252

Antibiotic, Grain, Alcohol Fermentation

Dempster, C. E.; Hlynka, I.; Winkler, C. A. 1952. Quantitative Extensograph Studies Of Relaxation Of Internal Stresses In Non-Fermenting Bromated And Unbromated Doughs. Cereal Chemistry 29:29

Dough Rheology, Extensigraph, Bromate Additive, Dough

Denault, L. J.; Underkofler, L. A. 1967. A Method For The Detection And Estimation Of Aflatoxin In Fugal Fermentation Products. Cereal Chemistry 44:1

Fungal Fermentation, Aflatoxin

Douglas, H. C.; Cruess, W. V. 1936. A Lactobacillus From California Wine: Lactobaccillus Hilgardii. Food Research 1:113

Spoilage Bacteria, Agar, Fermentation, Carbohydrate, Ph, Temperature, Heat Resistance, Oxygen Tolerance, Nitrate, Levulose, Dextrose, Xylose, Arabinose, Mannose, Mannite, Glycerol, Lactose, Sucrose, Galactose, Raffinose, Dextrin, Milk, Wine, Wine , Wine, Grape Juice, Odor, Flavor, Mousey, Acid, Acetic Acid, Volatile Acid, Volatile Acid, Tourne Disease, Sulfur Dioxide, Nonsporulating Rods, Gram-Positive Organism, Flagella, Capsule, Broth Sugarfree, Milk, Alcohol, Serological Assay, Nonagglutinable Strains, Immune Serum, Agglutinate, Lactobacillus, Dry Wine, Lactobaccilus Hilgardii

Eisenberg, S. 1940. Gas Production In Yeast Fermentation And Its Applications. I. Volumetric Vs. Manometric Methods For The Determination Of Gas Production. Cereal Chemistry 17:417

Gas Production, Yeast, Fermentation, Manometer

Eisenberg, S. 1940. Gas Production In Yeast Fermentation And Its Applications. Ii. A Volumetric Method For The Study Of Gas Production. Cereal Chemistry 17:430

Fermentation, Gas Production, Yeast, Dough, Volumeter

Elion, E. 1940. The Importance Of Gas-Production And Gas-Retention Measurements During The Fermentation Of Dough. Cereal Chemistry 17:573

Gas Production, Fermentation, Dough, Gas Retention, Flour Improver, Gluten

Erickson, E. R.; Berntsen, R. A.; Eliason, M. A.; Peterson, M. E. 1965. Fatty Acid Recovery, Recovery Of Alpha-Ketoglutaric Acid From Crude Fermentation Liquors. Journal Of Agricultural And Food Chemistry 13:452

Fermentation Liquor, Ketoglutaric Acid

Finn, R. K.; Wilson, R. E. 1954. Fermentation Process Control, Population Dynamics Of A Continuous Propagator For Microorganisms. Journal Of Agricultural And Food Chemistry 2:66

Fermentation

Franke, K. W.; Moxon, A. L. 1934. A New Toxicant Occurring Naturally In Certain Samples Of Plant Foodstuffs. Iv. Effect Of Proteins On Yeast Fermentation. Journal Of Nutrition 8:625

Toxicant, Yeast Fermentation, Protein

Genung, E. F. 1918. A Consideration Of The Canning Problem. Journal Of Home Economics 10:323

Home Canning, Canning Mold, Canning, Canned Bacteria, Food Spoilage, Preservation, Fermentation, Flat Sour, Putrefaction, Botulism, Vegetable Food Spoilage, Green Food Spoilage, Pea Food Spoilage, Bean Food Spoilage, Botulism, Corn Food Spoilage, Beet Food Spoilage

Gillies, R. A.; Kempe, L. L. 1957. Radiation Sterilization, Comparison Of Gamma Radiation And Heat For Sterilization Of Fermentation Mashes. Journal Of Agricultural And Food Chemistry 5:706

Fermentated Mash, Gamma Radiation, Sterilization

Godkin, W. J.; Cathcart, W. H. 1949. Fermentation Activity And Survival Of Yeast In Frozen Fermented And Unfermented Doughs. Food Technology 3:139

Yeast, Fermentation, Dough Unfermented, Frozen Dough, Cooling Rate, Baking, Thawing

Guymon, J. F.; Jaber, M. S. 1959. Alcoholic Fermentation, Reduction Of Aldehydes During Alcoholic Fermentation. Application To Processing Of Heads. Journal Of Agricultural And Food Chemistry 7:576

Alcohol Fermentation, Aldehyde, Fermentation

Hale, W. S.; Schwimmer, S.; Bayfield, E. G. 1943. Studies On Treating Wheat With Ethylene. I. Effect Upon High Moisture Wheat. Cereal Chemistry 20:224

Temperature, Storage, Temperature, Fermentation

Hanson, A. M.; Bailey, T. A.; Malzahn, R. C.; Corman, J. 1955. Submerged Culture Fermentation. Plant Scale Evaluation Of Fungal Amylase Process For Grain Alcohol. Journal Of Agricultural And Food Chemistry 3:866

Medicated Feed, Feed Additive

Hohl, L.; Cruess, W. V. 1936. Effect Of Temperature, Variety Of Juice, And Method Of Increasing Sugar Content On Maximum Alcohol Production By Saccharomyces Ellipsoideus. Food Research 1:405

Alcohol, Saccharomyces Ellipsoideus, Wine, Yeast, Sugar, Fermentation, Sterilization, Temperature, Sirup, Incubation, Carbon Dioxide, Salleron Dujardin Ebullioscope, , Grape, , Grape Juice, Brix, Organism, Storage, Fruit, Vegetable, Pea, String Bean, Tomato, Pineapple, Prune, Apple, , Date, Peach, Pear, Canning, Strawberry, Orange Concentrate, , , , Grapefruit, Loganberry, , , Sucrose, Dextrose, Grape

Ilany-Feigenbaum, J. 1965. The Proteolytic Enzymes Of Japanese Koji And Taka-Diastase. Food Research 30:148

Fermented Rice, Koji, Proteolytic Activity, Aspergillus Oryzae, Miso, Takadiastase

Jokay, L.; Nelson, G. E.; Powell, E. L. 1967. Development Of Edible Amylaceous Coatings For Food. Food Technology 21(8):12(1064)

Milk Analogues, Soybean Milk, Sensory Evaluation, Peanut Milk Protein, Coconut Milk, Nut, Protein, Cheese Analogues, Vegetable-Based Cheese, Mold Fermentation Milk Analogues, Soybean Milk, Sensory Evaluation, Peanut Milk Protein, Coconut Milk, Nut, Protein, Cheese Analogues, Vegetable-Based Cheese, Mold Fermentation

Kantor, M. A.; Potter, N. N. 1975. Persistence Of Echovirus And Poliovirus In Fermented Sausages: Effects Of Sodium Nitrite And Processing Variables. Journal Of Food Science 40:968

Fermented Sausage, Sausage Processing, Sodium Nitrite, Echovirus, Polioviru

Karow, E. O.; Bartholomew, W. H.; Sfat, M. R. 1953. Oxygen Transfer And Agitation, In Submerged Fermentations. Journal Of Agricultural And Food Chemistry 1:302

Fermentation, Oxygen Transfer

Katz, S. E.; Fassbender, C. A.; Dinnerstein, P. S.; Dowling, J. J. 1974. Effect Of Feeding Penicillin To Chickens. Journal Of The Association Of Official Analytical Chemists 57:522

Broiler, Penicillin, Chick, Laying Hen, Bird, Poultry, Basal Ration, Penicilloic Acid, Tissue, Organ, Egg, Feces, Streptomycin, Procaine Penicillin, Crop, Proventriculus, Gizzard, Intestine, Kidney, Duodenum Lactose-Fermenting Organism, Tetracycline, Antibiotic

Kavanagh, F.; Kuzel, N. R. 1958. Gibberellins Assay, Fluorometric Determination Of Gibberellic And Gibberellenic Acids In Fermentation Products, Commercial Formulations, And Purified Materials. Journal Of Agricultural And Food Chemistry 6:459

Fluorometric Analysis, Gibberellic Acid, Gibberellenic Acid, Fermentation

Ketelaere, A.; Demeyer, D.; Vanderkerckhove, P.; Vervaeke, I. 1974. Stoichiometry Of Carbohydrate Fermentation During Dry Sausage Ripening. Journal Of Food Science 39:297

Dry Sausage, Fermented Sausage, Sausage, Carbohydrate, Stoichiometry

Klement, J. T.; Cassens, R. G.; Fennema, O. R. 1973. The Association Of Protein Solubility With Physical Properties In A Fermented Sausage. Journal Of Food Science 38:1128

Fermented Sausage, Sausage Protein

Klement, J. T.; Cassens, R. G.; Fennema, O. R. 1974. The Effect Of Bacterial Fermentation On Protein Solubility And A Sausage Model System. Journal Of Food Science 39:833

Sausage Protein, Fermented Sausage, Bacteria Fermentation

Kline, L.; Sonoda, T. T.; Hanson, H. L. 1954. Comparisons Of The Quality And Stability Of Whole Egg Powders Desugared By The Yeast And Enzyme Methods. Food Technology 8(8):343

Whole Egg Powder, Sensory Evaluation, Consumer, Preference Test, Scrambled Egg, Egg, Glucose, Sponge Cake Volume, Fermentable Sugar, Glucose Oxidase, Chymotrypsin, Egg, Color, Browning

Lawler, F. K.; Wright, R. G. 1973. All-Out For Process Automation. Food Engineering 45(November):94

Process Control, Beer, Fermentation, Brewing

Lee, T. C.; Lewis, M. J. 1968. Identifying Nucleotidic Materials Released By Fermenting Brewer's Yeast. Journal Of Food Science 33:119

Brewers Yeast, Yeast, Nucleotide, Fermentation

Lee, T. C.; Lewis, M. J. 1968. Mechanism Of Release Of Nucleotidic Materials By Fermenting Brewer's Yeast. Journal Of Food Science 33:124

Brewers Yeast, Yeast, Nucleotide, Fermentation

Lochhead, A. G.; Farrell, L. 1936. Effect Of Preservatives On Fermentation And Viability Of Sugar-Tolerant Yeasts. Food Research 1:517

Preservation, Fermentation, Yeast, Honey, Invert Sugar, Ph, Sodium Benzoate, Sodium Bisulfite, Yeast, Osmophilic Yeast, Zygosaccharomyces Nussbaumeri, Dextrose, Culture, Zygosaccharomyces Richteri, Zygosaccharomyces Mellis, Zygosaccharomyces Barkeri, Weight Loss, Moisture

Long, Z. 1975. Computer Benefits Winemaking Process. Food Engineering 47(November):70

Winemaking, Process Control, Fermentation

Lorenz, K. 1975. High Altitude Food Preparation And Processing. Crc Critical Reviews Of Food Technology 5(4):403

Altitude Food Preparation, Amylograph, Mixograph, Viscosity , Water Binding Capacity, Bread, Yeast, Fermentation Time, Oven Spring, Bread, Baked Product, Softness, Cookie, Cake, Specific Gravity, Cake Formula, Popover, Cream Puff, Biscuit, Muffin, Quickbread, Pie Crust, Deep Fat Frying, Vegetable, Microwave Cooking, Meat, Egg

Lsl Biolafitte 1981. Lab-Scale Fermentation Systems Feather 'State Of The Art' Control. Food Engineering 53(9):115

Fermentation, Process Control, Computer

Lu, J.; Townsend, W. E. 1973. Feasibility Of Adding Freeze-Dried Meat In The Preparation Of Fermented Dry Sausage. Journal Of Food Science 38:837

Dry Sausage Fermentation, Freeze-Dried Sausage

Matsumoto, H.; Nishimata, J.; Mita, T.; Juninori, T. 1975. Rheology Of Fermenting Dough. Cereal Chemistry 52(3)Part Ii:82r

Dough Rheology, Dough Fermentation

Naghski, J.; Reed, L. L.; Willits, C. O. 1957. Maple Sirup. X. Effect Of Controlled Fermentation Of Maple Sap On The Color And Flavor Of Maple Sirup. Food Research 22:176

Maple Sirup Color, Maple Sirup Flavor, Maple Sap Fermentation

Nelson, G. E. N.; Ciegler, A.; Hall, H. H. 1966. Analysis For Stereoisomers Of Beta-Carotene In Fermentation Preparations. Journal Of Food Science 31:359

Beta-Carotene, Fermentation

Ough, C. S.; Guymon, J. F.; Crowell, E. A. 1966. Formation Of Higher Alcohols During Grape Juice Fermentations At Various Temperatures. Journal Of Food Science 31:620

Grape Juice Alcohol, Grape Juice Fermentation

Painter, R. R.; Kilgore, W. W.; Ough, C. S. 1963. Distribution Of Pesticides In Fermentation Products Obtained From Artificially Fortified Grape Musts. Journal Of Food Science 28:342

Parathion, Trithion, Sevin, Ddt, Chlordan, Pesticide, Fermentation, Brix, Grape Must, Sarrharomyces Cerevisiae Var. Ellipsoideus, Kelthane, Tedion, Endrin, Cholinesterase

Pederson, C. S.; Albury, M. N. 1953. Factors Affecting The Bacterial Flora In Fermenting Vegetables. Food Research 18:290

Vegetable, Bacteria, Vegetable, Fermentation, Fermentation

Pederson, C. S.; Breed, R. S. 1946. Fermentation Of Coffee. Food Research 11:99

Coffee, Fermentation

Pederson, C. S.; Kelly, C. D. 1936. Accuracy Of Certain Methods Used In Analysis Of Sauerkraut. Food Research 1:277

Sauerkraut, Sauerkraut, Acid, Sauerkraut, Salt, Sauerkraut, Salometer, Sauerkraut, Hydrometer, Sauerkraut, Fermentation, Sauerkraut, Texture, Sauerkraut, Color, Sauerkraut, Flavor, Sauerkraut, Pickle, Sauerkraut, Brine, Sauerkraut Juice, Sauerkraut, Specific Gravity, Sauerkraut, Lactic Acid, Sauerkraut, Acetic Acid, Sauerkraut, Protein, Sauerkraut, Alcohol, Sauerkraut, Carbon Dioxide, Sauerkraut, Acid, Sauerkraut, Dry Matter, Sauerkraut, Peptone , Sauerkraut, Ash, Sauerkraut, Sugar, Sauerkraut, Salt, Sauerkraut, Sauerkraut, , Sauerkraut, Sauerkraut, Volatile Acid, Sauerkraut, , Sauerkraut, Organic Acid

Pelshenke, P. F. 1954. Some Fermentative Aspects Of Continuous Mixing. Bakers Digest 28(2):24

Continuous Mixing, Rye, Wheat, Salt-Rising Bread, Plasmolyzed Yeast, Zwieback, Sour Dough

Pence, J. W. 1953. Panary Fermentation, Current Status Of Problems. Journal Of Agricultural And Food Chemistry 1:157

Panary Fermentation

Pool, E. L.; Underkofler, L. A. 1953. Fungual Saccharifying Agents. Amylolytic Factors Of Bran Culture And Submerged Culture. Journal Of Agricultural And Food Chemistry 1:87

Saccharifying Agent, Amylolytic Activity, Aspergillus Niger, Alpha-Amylase, Maltase, Dextrinase, Fermentation

Pulkki, L. H. 1938. Particle Size In Relation To Flour Characteristics And Starch Cells Of Wheat. Cereal Chemistry 15:749

Flour, Particle Size, Semolina, Flour, Water Absorption, Farinograph, Maltose Test, Gluten-Testing Procedure, Diastatic Activity, Loaf Volume, Gluten Rheology, Mixing Time, Fermentograph, Wheat Starch, Starch Damage

Rajalakshmi, R.; Vanaja, K. 1967. Chemical And Biological Evaluation Of The Effects Of Fermentation On The Nutritive Value Of Foods Prepared From Rice And Grains. British Journal of Nutrition 21:467

Rice, Fermentation, Grain Fermentation, Fermentation

Remaley, R. J. 1954. Refrigeration Requirements Of The Admi Stable Ferment Process - Problems In Baking. Bakers Digest 28(6):128

Refrigeration Requirement

Richards, E. H. 1881. The Chemistry Of Cooking And Cleaning. A Manual For Housekeepers. Estes And Lauriat, Boston, Ma

Sugar, Starch, Fat, Protein, Cleaning, Carbonic Acid, Gold, Chemistry, Fruit, Rice, Farina, Alum, Potato, Bread, Fermentation, Dough, Leavening, Soda, Tartaric Acid, Sour Milk, Lactic Acid, Biscuit, Acetic Acid, Salt, Rochelle Salt, Corn Oil, Oat Oil, Vegetable Oil, Butter, Suet, Lard, Meat, Ox, Mutton, Fish, Salmon

Roberts, E. A. H. 1952. The Chemistry Of Tea Fermentation. Journal Of The Science Of Food And Agriculture 3:193

Tea, Fermentation

Rohan, T. A. 1964. The Precursors Of Chocolate Aroma: A Comparative Study Of Fermented And Unfermented Cocoa Beans. Journal Of Food Science 29:456

Chocolate Aroma, Cocoa Bean, Fermentation

Rohan, T. A. 1967. The Precursors Of Chocolate Aroma: Application Of Gas Chromatography In Following Formation During Fermentation Of Cocoa Beans. Journal Of Food Science 32:402

Chocolate Aroma, Cocoa Bean, Fermentation, Gas Chromatography