To use all functions of this page, please activate cookies in your browser.
my.chemie.de
With an accout for my.chemie.de you can always see everything at a glance – and you can configure your own website and individual newsletter.
- My watch list
- My saved searches
- My saved topics
- My newsletter
2 q&more articles about the topic fermentation
rss![]() |
You can refine your search further. Select from the filter options on the left to narrow down your results. |
How the selection of microorganisms influences the flavor profile of kombucha beverages
During the fermentation process of kombucha, with the help of bacteria and yeasts cultures, the sugared tea turns into a refreshing drink with an acidic, fruity aroma. How does the choice of microorganisms influence the aroma? What matters most is their mix.
Mycoprotein as an alternative, healthy source of protein
Protein-rich “mycoprotein” is a sustainable and biological food ingredient obtained by targeted fermentation of a starter culture. Particularly its intrinsic fiber structure makes it worth investigating whether mycoprotein is suitable for producing low-processed alternatives to meat.
q&more – the networking platform for quality excellence in lab and process
The q&more concept is to increase the visibility of recent research and innovative solutions, and support the exchange of knowledge. In the broad spectrum of subjects covered, the focus is on achieving maximum quality in highly innovative sectors. As a modern knowledge platform, q&more offers market participants one-of-a-kind networking opportunities. Cutting-edge research is presented by authors of international repute. Attractively presented in a high-quality context, and published in German and English, the original articles introduce new concepts and highlight unconventional solution strategies.
> more about q&more
q&more is supported by: