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Cellular respiration may be described as a set of metabolic reactions and processes that take place in the cells of organisms to convert chemical energy from nutrients into ATP, and then release waste products. [1] Cellular respiration is a vital process that occurs in the cells of all living organisms.
Maintenance respiration in plants refers to the amount of cellular respiration, measured by the carbon dioxide (CO 2) released or oxygen (O 2) consumed, during the generation of usable energy (mainly ATP, NADPH, and NADH) and metabolic intermediates used for (i) resynthesis of compounds that undergo renewal (turnover) in the normal process of metabolism (examples are enzymatic proteins ...
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food ...
Desulfovibrio vulgaris is the best-studied sulfate-reducing microorganism species; the bar in the upper right is 0.5 micrometre long.. Sulfate-reducing microorganisms (SRM) or sulfate-reducing prokaryotes (SRP) are a group composed of sulfate-reducing bacteria (SRB) and sulfate-reducing archaea (SRA), both of which can perform anaerobic respiration utilizing sulfate (SO 2−
Aerobic digestion is a process in sewage treatment designed to reduce the volume of sewage sludge and make it suitable [1] for subsequent use. [2] More recently, technology has been developed that allows the treatment and reduction of other [3] organic waste, such as food, cardboard and horticultural waste. It is a bacterial process occurring ...
After the field, post-harvest processing is usually continued in a packing house. This can be a simple shed, providing shade and running water, or a large-scale, sophisticated, mechanised facility, with conveyor belts, automated sorting and packing stations, walk-in coolers and the like. In mechanised harvesting, processing may also begin as ...
A report given to the Food and Drug Administration by the Institute of Food Technologists thoroughly discusses the thermal processing of food. [12] A notable step in development of heat application to food processing is pasteurization, developed by Louis Pasteur in the nineteenth century. Pasteurization is used to kill microorganisms that could ...
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 procedure typically affects the food's texture and flavor. The resulting food is called a pickle, or, if named, the name is prefaced with the word "pickled". Foods that are pickled include ...