'Fermentation (food) | Wikipedia audio article'

10:18 Apr 23 0 0

'This is an audio version of the Wikipedia Article: Fermentation (food)   00:01:00 1 History and prehistory 00:03:17 2 Uses 00:04:25 3 Fermented foods by region 00:06:24 4 Fermented foods by type 00:06:34 4.1 Bean-based 00:06:54 4.2 Grain-based 00:07:18 4.3 Vegetable-based 00:07:32 4.4 Fruit-based 00:07:49 4.5 Honey-based 00:08:00 4.6 Dairy-based 00:08:19 4.7 Fish-based 00:08:35 4.8 Meat-based 00:08:50 4.9 Tea-based 00:09:01 5 Risks    Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.  Learning by listening is a great way to: - increases imagination and understanding - improves your listening skills - improves your own spoken accent - learn while on the move - reduce eye strain  Now learn the vast amount of general knowledge available on Wikipedia through audio (audio article). You could even learn subconsciously by playing the audio while you are sleeping! If you are planning to listen a lot, you could try using a bone conduction headphone, or a standard speaker instead of an earphone.  You can find other Wikipedia audio articles too at: https://www.youtube.com/channel/UCuKfABj2eGyjH3ntPxp4YeQ  You can upload your own Wikipedia articles through: https://github.com/nodef/wikipedia-tts    \"The only true wisdom is in knowing you know nothing.\" - Socrates    SUMMARY ======= Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term fermentation sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in  sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, fish, meat, or tea.' 

Tags: brewing , wikipedia audio article , learning by listening , improves your listening skills , learn while on the move , reduce eye strain , text to speech , food science , metabolism , fermentation , mycology , Fermented Drinks , alchemical processes , biology and culture , chinese inventions , culinary terminology , fermentation (food)

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