-
Hydrolysis (/haɪˈdrɒlɪsɪs/; from
Ancient Gr**** hydro- 'water' and lysis 'to unbind') is any
chemical reaction in
which a
molecule of
water breaks one or...
-
consists of a
mixture of
partially digested rice
grains floating in a
sweet saccharified liquid, with
small amounts of
alcohol (1.5–2%) and
lactic acid (0.5%)...
- was made in
China around 7000 BC.
Unlike sake,
mould was not used to
saccharify the rice (amylolytic fermentation); the rice was
probably prepared for...
- this beer are water, a
starch source, such as
malted barley, able to be
saccharified (converted to sugars) then
fermented (converted into
alcohol and carbon...
- "a
potable alcoholic distillate obtained from a mash of
cereal grain saccharified by
diastase of malt or by
other enzymes and
fermented by the
action of...
- (57–61 °F).
During the
fermentation process, the rice
starch becomes saccharified; the
yeast fungi feed on the
sugars created by
saccharification and produce...
- (sorbitol, xylitol, etc.) San-ei
Seika -
Manufacture of
glucose and
other saccharified products and
dairy products Mitsui Agribusiness -
Sales of fertilizer-related...
-
cereals with or
without whole grains of
other cereals and
which has been:
saccharified by the
diastase of malt
contained therein, with or
without other natural...
-
commonly used. The
grain is washed, cooked,
combined with marchaa, then
saccharified in an
earthware pot for
about 1–2 days, then
fermented for 2–8 days....
- hard and
sweet confection. It can be made of
crystallized sugar, or
saccharified starch. Yeot is a
traditional sweet in
either liquid or
solid form, as...
