Search references for FERMENTATION IN-FOOD-PROCESSING. Phrases containing FERMENTATION IN-FOOD-PROCESSING
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Converting carbohydrates to alcohol or acids using anaerobic microorganisms
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing
Fermentation in food processing
Fermentation_in_food_processing
Biological manufacturing process
Precision fermentation is a production process in which specific biological molecules are manufactured using microorganisms. It can be used to produce food ingredients
Precision_fermentation
Fermentation starter
commonly Aspergillus oryzae, which is traditionally used in Japanese cuisine for the fermentation of food, or a mixture of such a culture with wheat and soybean
Kōji_(food)
Metabolic redox process producing energy in the absence of oxygen
conditions. Fermentation is important in several areas of human society. Humans have used fermentation in the production and preservation of food for 13,000
Fermentation
Process in beer production
main fermentation methods: warm, cool and spontaneous. Fermentation may take place in an open or closed fermenting vessel; a secondary fermentation may
Brewing
Wine making process
The process of fermentation in winemaking turns grape juice into an alcoholic beverage. During fermentation, yeasts transform sugars present in the juice
Fermentation_in_winemaking
Fermentation is an important step in processing cocoa beans to make chocolate. In fermentation, beans that have been removed from their pods are put together
Cocoa_bean_fermentation
Food preservation and flavouring processes
fish – Fish subjected to fermentation, pickling or smoking Curing salt – Salt used in food preservation Fermentation in food processing – Converting carbohydrates
Curing_(food_preservation)
fermented foods, which are foods produced or preserved by the action of microorganisms. In this context, fermentation typically refers to the fermentation of
List_of_fermented_foods
Cereal pudding in Nigeria
iron. Source White Corn Water Boza – Fermented grain drink Fermentation in food processing List of African dishes Mageu – African fermented beverage Poi
Ogi_(food)
Live bacteria, yeasts, or moulds used in food production
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs
Microbial_food_cultures
Organic fermentation process
Propionate fermentation is a form of fermentation with propionic acid as one of the products. This process is done through the fermentation pathway of
Propionate_fermentation
Substance which liberates gas and thereby increases the volume of a dough or batter
it has a complex flavor and enhanced texture due to its long fermentation period. In old dough, the dough is risen, and then a fraction of the dough
Leavening_agent
Topics referred to by the same term
in food processing, the process of converting sugar to carbon dioxide and alcohol with yeast Fermentation in winemaking, the process of fermentation used
Fermentation_(disambiguation)
Categorically organized list of food items
Lamb shish kebab Fermented foods (Fermentation in food processing) – Fermentation in food processing is the conversion of carbohydrates to alcohols and carbon
Lists_of_foods
Carbonated alcoholic beverage
Process in beer production Fermentation in food processing – Converting carbohydrates to alcohol or acids using anaerobic microorganisms Fermentation
Hard_seltzer
Fermentation (food) Food microbiology Microbe Wiki, "Chocolate" Archived 2012-03-16 at the Wayback Machine Egon Bech Hansen, "Prof Egon Bech Hansen QPS
List of microorganisms used in food and beverage preparation
List_of_microorganisms_used_in_food_and_beverage_preparation
Process in winemaking
(also known as malolactic fermentation or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted
Malolactic_fermentation
Biochemistry concept
In biochemistry, fermentation theory refers to the historical study of models of natural fermentation processes, especially alcoholic and lactic acid
Fermentation_theory
Inhibition of microbial growth in food
may be combined with other methods such as salting or fermentation. Most foods can be preserved in soil that is very dry and salty (thus a desiccant) such
Food_preservation
Chemical reactions in wines
dead yeast cells, after fermentation. While for some wines - and all beers - autolysis is undesirable, it is a vital component in shaping the flavors and
Autolysis (alcohol fermentation)
Autolysis_(alcohol_fermentation)
Transformation of raw ingredients into a food like product, or of food into other forms
Food processing is the transformation of agricultural products into food, or of one form of food into other forms. Food processing takes many forms, from
Food_processing
Korean fermentation starter
Nuruk (Korean: 누룩) is a traditional Korean fermentation starter. It is used to make various types of Korean alcoholic beverages including takju, cheongju
Nuruk
Informal group of fungi
carbon dioxide and alcohols through the process of fermentation. The products of this reaction have been used in baking and the production of alcoholic
Yeast
Wine making process
Co-fermentation is the practice in winemaking of fermenting two or more fruits at the same time when producing a wine. This differs from the more common
Co-fermentation
Preparation to assist the beginning of fermentation
preparation to assist the beginning of the fermentation process in preparation of various foods and alcoholic drinks. Food groups where they are used include
Fermentation_starter
Winemaking process
Secondary fermentation is a process commonly associated with winemaking, which entails a second period of fermentation in a different vessel than the
Secondary_fermentation_(wine)
Yeast used as a leavening agent in baking
same species (but a different strain) as the kind commonly used in alcoholic fermentation, which is called brewer's yeast or the deactivated form nutritional
Baker's_yeast
Deposits of dead yeast in wine-making
after fermentation and aging. When brewing beer, this sediment is known as trub, not lees. However, when formed during secondary fermentation, yeast
Lees_(fermentation)
Production of wine
the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of
Winemaking
East Asian fermentation starter
cultivating microbes in starchy materials and is a separate process that precedes the fermentation of grains and legumes into food or alcoholic beverages
Jiuqu
Preservation process
curing, fermenting, or smoking, as "carcinogenic to humans". Fermentation in food processing Campbell-Platt, Geoffrey (2013-04-17). Fermented Meats. Springer
Fermented_meat
Alcoholic beverage made from honey
and increasing use of fermentation in food processing to preserve surplus agricultural crops, evidence of mead begins to show up in the archaeological record
Mead
Procedure of preserving food in brine or vinegar
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling
Pickling
Process of softening that certain fleshy fruits undergo, beyond ripening
similar to bletting Fermentation – Metabolic redox process producing energy in the absence of oxygen Fermentation in food processing – Converting carbohydrates
Bletting
Overview of human–microbe interactions
interactions in the form of human, domestic animal, and crop diseases. Practical use of microbes began in ancient times with fermentation in food processing; bread
Human interactions with microbes
Human_interactions_with_microbes
Food technique, exposure to acid
within the food itself by a microbe, such as Lactobacillus. Souring is similar to pickling or fermentation, but souring typically occurs in minutes or
Souring
of a stuck fermentation; the most common are an excessively high temperature killing off the yeast, or a must deficient in the nitrogen food source needed
Stuck_fermentation
Korean side dish of fermented vegetables
months and to keep it cool enough to slow down the fermentation process during summer months. The process of making kimchi was called gimjang and was a way
Kimchi
Fermented dairy product
Handbook of food and beverage fermentation technology. New York: Marcel Dekker. ISBN 978-0824751227. US 3359116, L, Little Lawrence, "Process of making
Sour_cream
Soy product from Java, Indonesia
traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into
Tempeh
Branch of cooking of prepared meat products, primarily from pork
redirect targets Food preservation Fermentation in food processing Pickling Brining Curing (food preservation) Smoking (cooking) Food drying Jambon sec
Charcuterie
Variety of fermented tea produced in Yunnan Province, China
raw product without the artificial accelerated fermentation process.[citation needed] Pu'er tea processing, although straightforward, is complicated by
Pu'er_tea
Symbiotic culture of bacteria and yeast
which arises in the preparation of sour foods and beverages such as kombucha. Beer and wine also undergo fermentation with yeast, but the LAB and AAB components
SCOBY
Biochemical process applied in industrial production
Industrial fermentation is the intentional use of fermentation in manufacturing processes. In addition to the mass production of fermented foods and drinks
Industrial_fermentation
Autoxidation or hydrolysis of fats and oils
chemical changes Fermentation in food processing – Converting carbohydrates to alcohol or acids using anaerobic microorganisms Food preservation – Inhibition
Rancidification
Air pocket in bread
Pores are the air pockets found in leavened bread, where carbon dioxide from the fermentation process creates a network of primarily interconnected void
Pore_(bread)
Cured sausage, fermented and air-dried meat
termination (-ame), which in Italian indicates a collective noun. Fermentation—allowing beneficial or benign organisms to grow in food to prevent destructive
Salami
Dietary fiber
reduce glycemic response in foods, but the fermentation-related effects have not yet been determined, as their fermentation-related pathways often differ
Resistant_starch
Wine made from dark-colored grape varieties
fermentation.[citation needed] In common with most modern winemaking equipment, de-stemmers and crushers are normally made of stainless steel (food-grade
Red_wine
Type of cheese
Foods) align with consumer preferences for clean-label, minimally processed foods that avoid direct chemical additives. Inoculation and Fermentation:
Cottage_cheese
Process in cheesemaking
proline is more abundant in Emmental than in any other type of cheese and gives the cheese its much sweeter taste. List of cheeses Food portal Decker, John
Cheese_ripening
Chemical process
Acetone–butanol–ethanol fermentation (ABE fermentation), also known as the Weizmann process, is a process that uses bacterial fermentation to produce acetone
Acetone–butanol–ethanol fermentation
Acetone–butanol–ethanol_fermentation
Type of Korean earthenware
development all play a significant factor in the importance and usage of fermentation for food processing. The development and refinement of onggi ware
Onggi
Enzymes from the stomachs of ruminants, used in cheese production
chymosin during fermentation. The genetically modified microorganism is killed after fermentation and chymosin isolated from the fermentation broth, so that
Rennet
Biological process that produces ethanol and carbon dioxide as by-products
Ethanol fermentation, also called alcoholic fermentation, is a biological process which converts sugars such as glucose, fructose, and sucrose into cellular
Ethanol_fermentation
Series of interconnected biochemical reactions
Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or
Lactic_acid_fermentation
History and modern sociology of women who brew alcohol
batch. Women in both Japan and Taiwan in the modern age engage in chewing rice to begin the fermentation process for making alcohol. In ancient Sumeria
Women_in_brewing
Digestive process seen in herbivores
Hindgut fermentation is a digestive process seen in monogastric herbivores (animals with a simple, single-chambered stomach). Cellulose is digested with
Hindgut_fermentation
Type of fermented bread
sourdough itself is referred to as a starter. In addition to leavening the bread, the fermentation process produces lactic acid, which gives the bread its
Sourdough
Liquid consisting mainly of acetic acid and water
either by a fast or a slow fermentation process. In general, slow methods are used in traditional vinegars, where fermentation proceeds over the course
Vinegar
Traditional Japanese seasoning
and fermentation process. Different varieties of miso have been variously described as salty, sweet, earthy, fruity, or savory. The origin of miso in Japan
Miso
Medical condition in which the gut produces excess alcohol
fermentation syndrome or endogenous ethanol fermentation) is an extremely rare and underdiagnosed medical condition characterized by the fermentation
Auto-brewery_syndrome
Traditional staple food in the Polynesian diet
speed of this fermentation process depends upon the bacterial level present in the poi, but the souring process can be slowed by storing poi in a cool, dark
Poi_(Hawaiian_food)
Digestive process that emits methane
Enteric fermentation is a digestive process by which carbohydrates are broken down by microorganisms into simple molecules for absorption into the bloodstream
Enteric_fermentation
Food waste processing technique involving fermentation
small amount of energy to the cell compared to the aerobic process. In homolactic fermentation, 2 ATP molecules are made when one glucose molecule (produced
Bokashi_(horticulture)
Fermented milk drink made from kefir grains
non-alcoholic beverages: microbiota, fermentation process and quality characteristics". International Journal of Food Microbiology. 167 (1): 44–56. doi:10
Kefir
Fermented tea beverage
Tea—Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus". Comprehensive Reviews in Food Science and Food Safety. 13 (4): 538–550
Kombucha
Markup language
automation and fine control and timing of processes such as mashing and potentially fermentation. BeerXML is used in both amateur and professional brewing
BeerXML
Caproate fermentation is a metabolic process used by different bacteria to utilize different organic substrates for the production of caproic acid (hexanoic
Caproate_fermentation
Process for commercial bread production
process was developed.[citation needed] Some protein is lost during traditional bulk fermentation of bread; this does not occur to the same degree in
Chorleywood_bread_process
Liquid remaining after milk has been curdled and strained
bottom. The fat from whey is removed and then processed for human foods (see whey butter). Processing can be done by simple drying, or the relative protein
Whey
Byproduct of soy milk and tofu production
fermentation in Indonesia". Food Microbiology. 3 (2): 115–132. {{doi:10.1016/S0740-0020(86)80035-1.}} KeShun Liu. "Oriental Soyfoods". Chapter 6 in Asian
Okara_(food)
East Asian liquid condiment
fermented fish with salt was used as a condiment in which soybeans were included during the fermentation process. By the time of the Han dynasty, this had been
Soy_sauce
Method of processing tea leaves into dried leaves for brewing tea
leaves, and the manner and quality of the production processing they undergo. After processing, a tea may be blended with other teas or mixed with flavourants
Tea_processing
Distilled alcoholic beverage
Distillation Evaporation Extraction Fermentation in food processing Filtration Finishing (whisky) Lincoln County Process Mashing Redox Column still Pot still
Outline_of_whisky
Finely sliced and fermented cabbage
the fermentation temperature is too high. The fermentation process has three phases, collectively sometimes referred to as population dynamics. In the
Sauerkraut
System of food processing groups
purpose of food processing applied to them. Researchers at the University of São Paulo, Brazil, proposed the system in 2009. Nova classifies food into four
Nova_classification
Food preparation process
preserved foods ever eaten by man. Drying also concentrates flavors in foods by removing water from them. Foods may be aged to allow fermentation to occur
Aging_(food)
Small pickled and fermented cucumber
pickled in a brine, vinegar, or other solution and left to ferment. The fermentation process is executed either by immersing the cucumbers in an acidic
Pickled_cucumber
Portion of plant-derived food that cannot be completely digested
absorption occurs through the process of fermentation. Fermentation occurs through the action of colonic bacteria on the food mass, producing gases and short-chain
Dietary_fiber
American home winemaking magazine
the process of home winemaking. The magazine is published six times annually from offices in Manchester Village, Vermont. WineMaker was launched in 1999
WineMaker_Magazine
Semi-liquid edible substance
always start out as food pastes, but most of them become harder during the fermentation and curing processes. Clotted cream, as used in British cuisine,
Paste_(food)
Sudanese food using fermented leaves
and Biochemical Changes during Fermentation for Production of Kawal, a Traditional Food Condiment" (PDF). Food Processing & Nutritional Science. 1 (2):
Kawal_(food)
Bag used for fermenting milk
4322–4330. doi:10.4000/encyclopedieberbere.294. "Souring bags". Horniman Museum and Gardens. Archived from the original on July 21, 2015. Portal: Food
Souring_bag
Yeasts used for alcoholic fermentation of wine
the fruit into alcohol and carbon dioxide through the process of fermentation. The more sugars in the grapes, the higher the potential alcohol level of
Yeast_in_winemaking
Category of food
involve food preservation or fermentation, home preservation or canning processes, and fruit preserves, cured meats, beverages, oils, and vinegars. Food artisans
Artisanal_food
Catalan cheese
Some households add olive oil to the cheese in the jar after fermentation. Fermentation in food processing Formatge de tupí - Ingredients i preparació
Tupí
Polysaccharide gum used as a food additive and thickener
the fermentation process, Xanthomonas campestris. The addition of 1% xanthan gum can produce a significant increase in the viscosity of a liquid. In foods
Xanthan_gum
Type of Philippine condiment
salt. The fermentation process of bagoóng isdâ also produces fish sauce known as patís. The preparation of bagoóng can vary regionally in the Philippines
Bagoong
Biomolecule manufacturing process
Solid state fermentation (SSF) is a biomolecule manufacturing process used in the food, pharmaceutical, cosmetic, fuel and textile industries. These biomolecules
Solid-state_fermentation
South Indian savoury rice cake
a breakfast food. The cakes are made by steaming a batter consisting of fermented hulled black lentils and rice. The fermentation process breaks down
Idli
Fermented drink similar to kombucha
unfortunately, books on Tibetan food, and even a specialized book on Himalayan ferments, contain no mention of it." The fermentation process for jun typically takes
Jun_(drink)
Species of fungus
annually via a fungal fermentation process. CA is in high demand for applications such as the control of microorganism growth, food and beverage flavor
Aspergillus_niger
Fermented flatbread from Ethiopia and Eritrea
related, though food scholar Hamid A. Dihar believes that they are not. Like injera, lahoh and kisra become puffy due to fermentation. The Ethiopian flatbread
Injera
Indonesian coffee
issued with a patent for one such process. Brooklyn-based food startup Afineur has also developed a patented fermentation technology that reproduces some
Kopi_luwak
Fermentation with oxygen
Aerobic fermentation or aerobic glycolysis is a metabolic process by which cells metabolize sugars via fermentation in the presence of oxygen and occurs
Aerobic_fermentation
Pork from a leg cut that has been preserved by wet or dry curing
of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham". Critical Reviews in Food Science and Nutrition. 38 (4):
Ham
Tea that has undergone microbial fermentation
undergone microbial fermentation, from several months to many years. The exposure of the tea leaves to humidity and oxygen during the process also causes endo-oxidation
Fermented_tea
Korean fermented fish dish
distinctive, powerful odor. The natural preservative effect of the fermentation process on skate meat was noted by Korean fishermen as early as the 14th
Hongeo-hoe
FERMENTATION IN-FOOD-PROCESSING
FERMENTATION IN-FOOD-PROCESSING
Boy/Male
Arabic
The Biblical Hud is the English Language Equivalent; A Prophet's Name
Surname or Lastname
English (rare in England)
English (rare in England) : variant of Hug 1.
Surname or Lastname
English and Scottish
English and Scottish : metonymic occupational name for a maker of hoods or a nickname for someone who wore a distinctive hood, from Middle English hod(de), hood, hud ‘hood’. Some early examples with prepositions seem to be topographic names, referring to a place where there was a hood-shaped hill or a natural shelter or overhang, providing protection from the elements. In some cases the name may be habitational, from places called Hood, in Devon (possibly ‘hood-shaped hill’) and North Yorkshire (possibly ‘shelter’ or ‘fortification’).Irish : Anglicized form of Gaelic Ó hUid ‘descendant of Ud’, a personal name of uncertain derivation. This was the name of an Ulster family who were bards to the O’Neills of Clandeboy. It was later altered to Mac hUid. Compare Mahood.
Male
English
English surname transferred to forename use, from the Old English word ford, FORD means "ford, river crossing."
Boy/Male
Muslim
Name of a prophet of almighty, A prophet title of the 11th
Boy/Male
American, Australian, British, Christian, English, Jamaican, Shakespearean
From the River Crossing
Boy/Male
Indian
Name of a prophet of almighty, A prophet title of the th
Surname or Lastname
English
English : variant spelling of Foote.
Surname or Lastname
English and Scottish
English and Scottish : mainly a topographic name for someone who lived in or by a wood or a metonymic occupational name for a woodcutter or forester, from Middle English wode ‘wood’ (Old English wudu).English and Scottish : nickname for a mad, eccentric, or violent person, from Middle English wÅd ‘mad’, ‘frenzied’ (Old English wÄd), as in Adam le Wode, Worcestershire 1221.
Surname or Lastname
English (Northumberland and Durham)
English (Northumberland and Durham) : unexplained. Compare Moad, Mode.
Girl/Female
Shakespearean
The Merry Wives of Windsor' Mistress Ford.
Female
Irish
Irish form of French Madeline, MADAILÉIN means "of Magdala."
Boy/Male
French, German, Polish
Long
Surname or Lastname
Swedish (common in Finland)
Swedish (common in Finland) : ornamental name formed with the common surname suffix -in and an unexplained first element.German : unexplained.English : unexplained.Spanish (FarÃn) : unexplained.
Surname or Lastname
English
English : topographic name for someone who lived by a small stream or an intermittent spring (Old English flÅd(e), from flÅwan ‘to flow’).Anglicized form of the Welsh personal name Llwyd (see Lloyd).Irish : translation of various names correctly or erroneously associated with Gaelic tuile ‘flood’ (see Toole).
Male
Croatian
, goodness.
Surname or Lastname
English
English : nickname from Middle English gode ‘good’ (Old English gÅd).English : from a medieval personal name, a survival of the Old English personal name GÅda, which was in part a byname and in part a short form of various compound names with the first element gÅd.Americanized form of like-sounding names in other languages, for example German Gut or Guth.
Surname or Lastname
English
English : topographic name for someone who lived near a ford, Middle English, Old English ford, or a habitational name from one of the many places named with this word, such as Ford in Northumberland, Shropshire, and West Sussex, or Forde in Dorset.Irish : Anglicized form (quasi-translation) of various Gaelic names, for example Mac Giolla na Naomh ‘son of Gilla na Naomh’ (a personal name meaning ‘servant of the saints’), Mac Conshámha ‘son of Conshnámha’ (a personal name composed of the elements con ‘dog’ + snámh ‘to swim’), in all of which the final syllable was wrongly thought to be áth ‘ford’, and Ó Fuar(th)áin (see Foran).Jewish : Americanized form of one or more like-sounding Jewish surnames.Translation of German Fürth (see Furth).
Female
Irish
Variant spelling of Irish Gaelic LÃadan, LÃADÃIN means "grey lady."
Boy/Male
English American Shakespearean
River crossing.
FERMENTATION IN-FOOD-PROCESSING
FERMENTATION IN-FOOD-PROCESSING
Girl/Female
Hindu, Indian
Inviting Goddess Laxmi
Boy/Male
Muslim
Giver of gifts
Surname or Lastname
English
English : variant of Harlin.English : habitational name from East Harling in Norfolk, named in Old English as ‘(settlement of) Herela’s people’.North German and Frisian : habitational name from the marsh area Harling in East Friesland or from the port of Harlingen in West Friesland.German (Härling) : nickname for an immature person, from Old High German herling ‘(sour) grape harvested before maturity’.
Boy/Male
American, British, English
From Hugh's Ford
Boy/Male
Hindu
Boy/Male
African, Arabic, Australian, French, German
Father (Pahlavi); Master
Boy/Male
Hindu, Indian
Giver of Joy or Pleasure
Female
English
Pet form of English Stefanie, STEFFIE means "crown."
Girl/Female
Arabic, Muslim
Pinch (of Snuff)
Male
Russian
(Паша) Russian pet form of Czech/Russian Pavel, PASHA means "small."
FERMENTATION IN-FOOD-PROCESSING
FERMENTATION IN-FOOD-PROCESSING
FERMENTATION IN-FOOD-PROCESSING
FERMENTATION IN-FOOD-PROCESSING
FERMENTATION IN-FOOD-PROCESSING
n.
An ornamental fold at the back of an academic gown or ecclesiastical vestment; as, a master's hood.
superl.
Real; actual; serious; as in the phrases in good earnest; in good sooth.
superl.
Not blemished or impeached; fair; honorable; unsullied; as in the phrases a good name, a good report, good repute, etc.
v. t.
To make good; to turn to good.
v. t.
To supply with wood, or get supplies of wood for; as, to wood a steamboat or a locomotive.
a.
Preventing fermentation.
v. t.
To sum up, as the numbers in a column; -- sometimes with up; as, to foot (or foot up) an account.
v. i.
To confine sheep in a fold.
n.
A process which consists in surrounding a solid body with the powder of other substances, and heating the whole to a degree not sufficient to cause fusion, the physical properties of the body being changed by chemical combination with powder; thus iron becomes steel by cementation with charcoal, and green glass becomes porcelain by cementation with sand.
superl.
Not small, insignificant, or of no account; considerable; esp., in the phrases a good deal, a good way, a good degree, a good share or part, etc.
n.
The process of undergoing an effervescent change, as by the action of yeast; in a wider sense (Physiol. Chem.), the transformation of an organic substance into new compounds by the action of a ferment, either formed or unorganized. It differs in kind according to the nature of the ferment which causes it.
v. t.
To confine in a fold, as sheep.
n.
Soldiers who march and fight on foot; the infantry, usually designated as the foot, in distinction from the cavalry.
superl.
Affectionate; loving; tender; -- in a good sense; as, a fond mother or wife.
v. t.
To cover with a hood; to furnish with a hood or hood-shaped appendage.
v. i.
The flowing in of the tide; the semidiurnal swell or rise of water in the ocean; -- opposed to ebb; as, young flood; high flood.
n.
Anything resembling a hood in form or use
n.
Fermentation.
v. t.
To supply with food.
a.
Causing, or having power to cause, fermentation; produced by fermentation; fermenting; as, a fermentative process.