If fruit juices or sugar solutions are left to stand in the open air, they show after a few days the processes which are covered by the name of fermentation phenomena.
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We allowed ourselves to become particularly interested in research into the appearance of intermediate products of sugar decomposition during cell-free fermentation.
Here's a bit of Discovery Channel for you - apples don't last forever. They can stay fresh for a long time, especially when refrigerated, but definitely not from December into the month of March.
If you have acid in food, you need to sugar it. At a high temperature, the acids are changed to sugar.
A lot of times, I don't just do juice; I do the whole thing blended to keep the fiber.
I squeeze oranges every morning to make juice.
A man watches his pear tree day after day, impatient for the ripening of the fruit. Let him attempt to force the process, and he may spoil both fruit and tree. But let him patiently wait, and the ripe pear at length falls into his lap.
Everyting starts to happen at my home at 7 A. M., 7:20, when you hear the orange juicer. That means my daughters are already making the fresh Clementine juice.
In teaching you cannot see the fruit of a day's work. It is invisible and remains so, maybe for twenty years.
In the course of the 1920s and 1930s, great progress was made in the study of the intermediary reactions by which sugar is anaerobically fermented to lactic acid or to ethanol and carbon dioxide.
Fruit is definitely on the maintenance diet. It's on the lifestyle diet.
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