Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology. In microorganisms, fermentation is the primary means of producing adenosine triphosphate (ATP) by the degradation of organic nutrients anaerobically. Humans have used fermentation to produce foodstuffs and beverages since the …



ADB: Asian Development Bank · 7 June 2024 English

Emissions data help investors assess companies’ capacity to cope with climate change risks and opportunities.

higher-tier assessment of emissions from enteric fermentation. Tables 2 and 3 illustrate the emission circuit or semiconductor) T1 D Livestock (enteric fermentation) T1 CS, D Livestock (manure management) T1 CS

World Bank Group · 6 June 2024 English

A growing body of literature investigates the labor market implications of scaling up “green” policies. Since most of this literature is focused on developed economies, little is known about the …

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EU: European Union · 30 May 2024 English

The circular bioeconomy offers many opportunities to improve the lives of farmers, foresters and rural communities across the EU. The Common Agricultural Policy (CAP) encourages the sustainable use of bio-based …

Latvian farms. While silage is highly nutritious, fermentation processes can cause effluents to leach, seriously

World Bank Group · 28 May 2024 English

The global agrifood system has been largely overlooked in the fight against climate change. Yet, greenhouse gas emissions from the agrifood system are so big that they alone could cause …

gigatons of carbon dioxide equivalent. Enteric fermentation: 17.6% Rice cultivation: 4.3% Synthetic fertilizers: Net forest conversion Land use change Enteric fermentation Manure Drained organic soils Rice cultivation twice as high as that from reducing enteric fermentation and other livestock production mitigation methods Restore Land use Total High- income Enteric fermentation Manure management Rice cultivation Agroforestry

EU: European Union · 28 May 2024 English

area Description: With regard to the secondary fermentation of sparkling and semi-sparkling wines, the production definition of a wider production area for secondary fermentation of sparkling and semi-sparkling wines meets varying intensity; Aroma: bouquet deriving from fermentation in the bottle, full-bodied, persistent; Taste: slightly pink reflections; Aroma: typical of fermentation in the bottle, fine, broad and lingering; Taste: Aroma: fine, broad bouquet characteristic of fermentation in the bottle; Taste: from ‘brut nature’ to

EU: European Union · 27 May 2024 English

fermented milk products, heat-treated after fermentation’), the following entry is inserted after the

EU: European Union · 27 May 2024 English

must from fresh grapes in winemaking involving fermentation off skins, or of wine from fermented grape

EU: European Union · 24 May 2024 English

quality sparkling wines show finesse, freshness, fermentation aromas with hints of white-fleshed fruit, pears aromatic compounds produced during alcoholic fermentation are added. The floral aromas mentioned are also must before the start of alcoholic fermentation, and fermentation activators are applied, which activate activate and regulate alcoholic fermentation and refermentation. By using different enzymes, pigmented substances quality sparkling wines show acidity, freshness, fermentation aromas with hints of white-fleshed fruit, pears

EU: European Union · 24 May 2024 English

The ‘Study on feeding strategies to diversify the protein sources used in different livestock production systems in the EU’ aimed to analyse the opportunities and limitations for diversifying animal feed …

we have the necessary resources for lysine fermentation (beet) to improve the environmental balance

EU: European Union · 24 May 2024 English

from, namely membrane filtration and yeast fermentation.’; (2) Annex III is replaced by the following:

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