Flowsheet of isopropanol and acetone recovery process using vacuum distillation (VD) process configuration (W - water, IPA - isopropanol, AC - acetone, AA - acetic acid). In a major stride towards ...

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new opportunities for functional seaweed foods and beverages.

Homemade Sauerkraut is delicious and easy to make. It is rich in probiotics and vitamins and made with two simple ingredients – cabbage and salt. Sauerkraut is slightly acidic and thus sour and is ...

Lacto-fermentation is a method of food procressing. It uses good bacteria, fungi, or yeasts to give food a different aroma, flavor, or texture and extend shelf life. Fermentation is one of the oldest ...

During World War II, the governments of the United States and the United Kingdom approached the largest U.S. chemical and pharmaceutical companies to enlist them in the race to mass produce penicillin ...

Have you ever eaten a sour pickle at a deli? If you have, you likely recall the lip-puckering combination of salt, sweet, sour, and acid. Mouthwatering to some people and unpalatable to others, the ...