Sentence examples for degree of fermentation from inspiring English sources
First, cocoa bean fermentations are done by very crude methods and the resulting fermented beans are highly heterogeneous with respect to degree of fermentation.
In the river towns of Laos, we explored the warren-like food markets, where amid the color wheel of spices, the carcasses and the fantastical fruit are bins upon bins of fish products of various colors, levels of pastiness, and degree of fermentation.
Figure 4 Impact of degree of fermentation on the level of flavan-3-ol stereoisomers in cocoa beans.
The degree of fermentation of any malabsorbed carbohydrates by the colonic bacteria can also stimulate diarrhea and further lessen exposure time for existing enzymes to digest substrate [22].
The degree of fermentation of cacao beans was evaluated by acidic methanol extraction and colorimetric determination using a ratio of 460/530 nm based on method of Gourieva and Tserevitinov [36].
Green, black, and oolong tea, which differ by their degree of fermentation, are the most popular teas.
Cacao beans with various degrees of fermentation from Sulawesi, Ivory Coast and Papua New Guinea (PNG) were commercially available, fair to average quality beans typical of the origin.
The acceptability of the alternative feed ingredients in pig diets depends on several factors, like the DF content, the degree of microbial fermentation in the large intestine and the extent of absorption and utilization of the volatile fatty acid (VFA) produced (Molist et al., 2014).
Tea is traditionally classified based on the degree or period of "fermentation" the leaves have undergone: ;White tea: Young leaves or new growth buds that have undergone minimal oxidation through a slight amount of withering before halting the oxidative processes by being baked dry, with the optimal withering conditions at 30 degrees Celsius (65% relative humidity) for 26 hours.
There was significantly higher concentration of residual sugars in the transgenic fermentation broth implying that the material was more susceptible to hydrolysis, but apparently had a higher degree of inhibition of sugar fermentation.
