A food chemist explains how black garlic is made, and how its health benefits are promising but still under-researched.
Articles on Fermentation
Displaying 1 - 20 of 28 articles
Crew aboard Spanish trading ships departing from Manila may have introduced techniques for distilling coconut sap – helping to shape what would become Mexico’s national spirit.
Cheesemaking is an ancient practice, and modern methods and chemistry have made it a science.
Norfolk Island green parrots are self-medicating with pepper tree bark and leaves, to rid themselves of parasites. But is there more to it? Birds are known to indulge in alcohol and take stimulants.
Enigmatic organisms called archaea can harvest energy from hydrogen, and new research is revealing exactly how they do it.
From kimchi to kombucha and sauerkraut to sourdough, many traditional food staples across cultures make use of fermentation. And these variations are reflected in your microbiome.
The ‘azyme controversy of 1054’ became so divisive it contributed to the schism of east and west. But it has a lot to tell us about how we understand bread.
Fermented foods, such as kimchi, have some health benefits. But helping you lose weight? I’m not convinced.
Sauerkraut, pickles and craft beer wouldn’t exist without this microorganism.
The bourbon industry has been booming in recent years, but what sets all the different types of bourbon apart?
Little-known documents and scientific detective work helped pinpoint the origin of lager.
There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
Synthetic milk offers dairy milk without the concerns such as methane emissions or animal welfare. But is it the whey forward?
A new ‘protein roadmap’ produced by CSIRO reveals foods set to fill fridges by 2030 as health, environmental and ethical concerns push consumers away from meat.
Technological changes on the horizon will likely disrupt the dairy industry as we know it — plans to mitigate the risks this transition poses to farmer livelihoods and animal welfare should start now.
A rice dish’s debut on a cooking competition show reflects the growing acceptance of ethnic foods.
Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Until now the search for early evidence of alcohol has fixated on residue analysis.
Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
Humans have been pickling for at least 4,000 years. Maybe it’s time you tried?
Top contributors
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Associate Professor of Hospitality Management, Colorado State University
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Director SUSFERM Centre; Microbiology Professor, University College Cork
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The University of Queensland
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Postdoctoral Fellow, EPFL – École Polytechnique Fédérale de Lausanne – Swiss Federal Institute of Technology in Lausanne
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Professor of Microbiology, Swinburne University of Technology
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Professor in Oenology, Adelaide University
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Assistant Professor of Anthropology, Université de Montréal
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NHMRC R.D. Wright Biomedical Fellow, The University of Queensland
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Professor of Food Science, University of Wisconsin-Madison
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Assistant Professor, History, Queen's University, Ontario
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Lecturer in Sustainability and Environment, University of Technology Sydney
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Professor of Food Science and Technology, The Ohio State University
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Professor of Food and Agricultural Proteomics, CSIRO
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Professor of Chemistry and Biochemistry, Miami University
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Lecturer in Microbiology, University of KwaZulu-Natal