Agricoltura e Diritto: Sicurezza Alimentare
| English |
| fermentation (en.) |
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| Attestation |
3
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| Part of speech |
Noun
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| Grammatical label |
Uncountable
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| Definition |
A process that involves a microorganism such as yeast, that uses a carbohydrate present in the food item being preserved. The microorganism converts the drate into a byproduct, which then turns the food into something different. fermentation can take place under either of two conditions: 1) Aerobic fermentation takes place with air present; 2) Anaerobic fermentation takes place without the presence of air.
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| Definition source |
Exploring food preservation” LESSON C11-2
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| Context |
The lactic acid content must not exceed 1 000 mg/kg of egg product dry matter (applicable only to the untreated product). However, for fermented products, this value should be the one recorded before the fermentation process.
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| Context source |
White paper on food safety COM(2000)438 final
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| Subject field |
Food safety
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| Sub-field |
White paper on food safety: Commission's proposals
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| Generic concept |
Preservation
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| Coordinate concept |
Freezing, Quick-freezing, Refrigeration, Sterilisation, Pasteurisation (en.), Curing, Smoking, Irradiation, Drying
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| fr |
Fermentation (fr.)
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| it |
Fermentazione
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| Reliability code |
3
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