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Fermentation: Effects on Food Properties
Hardcover
Series: Chemical & Functional Properties of Food Components
ISBN13: 9781439853344
Publisher: CRC Press
Published: Apr 12 2012
Pages: 400
Weight: 1.50
Height: 0.90 Width: 6.10 Depth: 9.30
Language: English
A large variety of food products are prepared by the fermentation of various raw materials. This volume explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, the book explores the complex microbial community in fermented foods and the generation of the flavor and aroma compounds. It discusses fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat; food safety; and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles.
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