The contribution of minor fermentation reactions in the flavor of food. Introduction: The process of fermentation results in fermented products. These fermented products have various characteristics such as flavor, composition, and quality. The flavor depends upon many factors, which include the type of organism, substrate, product, amount and phase of production. Fermentation is a process where the chemical substances are broken down by microbes into simpler forms.

Question

Want to see the full answer?

Answer 1

Question

Chapter 16.1, Problem 7RQ

Summary Introduction

To review:

The contribution of minor fermentation reactions in the flavor of food.

Introduction:

The process of fermentation results in fermented products. These fermented products have various characteristics such as flavor, composition, and quality. The flavor depends upon many factors, which include the type of organism, substrate, product, amount and phase of production. Fermentation is a process where the chemical substances are broken down by microbes into simpler forms.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Students have asked these similar questions

influences of environment on the phenotype.

What is the difference between codominance and phenotypic plasticity?

Explain the differences between polygeny and pleiotropy,

Answer 2

Question

Chapter 16.1, Problem 7RQ

Summary Introduction

To review:

The contribution of minor fermentation reactions in the flavor of food.

Introduction:

The process of fermentation results in fermented products. These fermented products have various characteristics such as flavor, composition, and quality. The flavor depends upon many factors, which include the type of organism, substrate, product, amount and phase of production. Fermentation is a process where the chemical substances are broken down by microbes into simpler forms.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 3

Question

Chapter 16.1, Problem 7RQ

Summary Introduction

To review:

The contribution of minor fermentation reactions in the flavor of food.

Introduction:

The process of fermentation results in fermented products. These fermented products have various characteristics such as flavor, composition, and quality. The flavor depends upon many factors, which include the type of organism, substrate, product, amount and phase of production. Fermentation is a process where the chemical substances are broken down by microbes into simpler forms.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 4

Question

Chapter 16.1, Problem 7RQ

Summary Introduction

To review:

The contribution of minor fermentation reactions in the flavor of food.

Introduction:

The process of fermentation results in fermented products. These fermented products have various characteristics such as flavor, composition, and quality. The flavor depends upon many factors, which include the type of organism, substrate, product, amount and phase of production. Fermentation is a process where the chemical substances are broken down by microbes into simpler forms.

Expert Solution & Answer

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 5

Chapter 16.1, Problem 7RQ

Summary Introduction

To review:

The contribution of minor fermentation reactions in the flavor of food.

Introduction:

The process of fermentation results in fermented products. These fermented products have various characteristics such as flavor, composition, and quality. The flavor depends upon many factors, which include the type of organism, substrate, product, amount and phase of production. Fermentation is a process where the chemical substances are broken down by microbes into simpler forms.

Answer 6

Chapter 16.1, Problem 7RQ

Summary Introduction

To review:

The contribution of minor fermentation reactions in the flavor of food.

Introduction:

The process of fermentation results in fermented products. These fermented products have various characteristics such as flavor, composition, and quality. The flavor depends upon many factors, which include the type of organism, substrate, product, amount and phase of production. Fermentation is a process where the chemical substances are broken down by microbes into simpler forms.

Answer 7

Chapter 16.1, Problem 7RQ

Summary Introduction

To review:

The contribution of minor fermentation reactions in the flavor of food.

Introduction:

The process of fermentation results in fermented products. These fermented products have various characteristics such as flavor, composition, and quality. The flavor depends upon many factors, which include the type of organism, substrate, product, amount and phase of production. Fermentation is a process where the chemical substances are broken down by microbes into simpler forms.

Answer 8

Expert Solution & Answer

Answer 9

Expert Solution & Answer

Answer 10

Want to see the full answer?

Check out a sample textbook solution

See solution

Answer 11

Ch. 16.1 - Prob. 1RQ Ch. 16.1 - Prob. 2RQ Ch. 16.1 - Prob. 3RQ Ch. 16.1 - Prob. 4RQ Ch. 16.1 - Prob. 5RQ Ch. 16.1 - Prob. 6RQ Ch. 16.1 - Prob. 7RQ Ch. 16.1 - Prob. 8RQ Ch. 16.1 - Prob. 9RQ Ch. 16.1 - Prob. 10RQ

Solution Summary: The author explains that fermentation results in fermented products that have various characteristics such as flavor, composition, and quality. Fermentation reactions make end products like esters, long-chain alcohol, acids, sulfur derivatives, carbony

Concept explainers

Videos

Want to see the full answer?

Chapter 16 Solutions