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Fermentation: Effects on Food Properties

Fermentation: Effects on Food Properties

Paperback

Series: Chemical & Functional Properties of Food Components

Technology & Engineering

ISBN10: 113819946X
ISBN13: 9781138199460
Publisher: CRC Press
Published: Nov 16 2016
Pages: 400
Weight: 1.35
Height: 1.10 Width: 6.10 Depth: 9.20
Language: English

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties 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, both pre- and post-fermentation, the book explores:

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