THE appearance of Dr. Harden's “Alcoholic Fermentation” will be warmly welcomed by those engaged in studying problems connected with yeast and the production of alcohol. Dr. Harden's own contributions ...

Kyoto, Japan -- It's astonishing to realize how innovative our ancestors were in food and beverage production before modern science and technology. Without understanding or isolating them, ancient ...

New microbiome data show that intestinal bacteria can generate clinically relevant alcohol levels, validating a rare syndrome ...

A bacterial biosensor created by researchers from The Hebrew University of Jerusalem (Rehovot, Israel) lights up in the ...

Reconstruction of the production-consumption process involving pottery and food in early Shangshan culture. (A) Plant procurement: collecting wild plants and harvesting rice; (B) plant processing: for ...

The happy accident of biting into a piece of fruit or sipping liquid imbued with the intoxicating properties imparted by fermentation must have beguiled innumerable early humans and their ancestors.

The global alcohol ingredients market, highly influenced by trends driven by demand for unique flavors and premium spirits, is shifting from commodity volumes to high-specification ingredients like ...