Fermentation Effects on Food Properties
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- Hardcover
- Taschenbuch
- eBook ausgewählt
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Form:Einzelkauf Download
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Sprache:Englisch
135,99 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
Kopierschutz
Ja
Family Sharing
Nein
Text-to-Speech
Nein
Erscheinungsdatum
12.04.2012
Herausgeber
Bhavbhuti M. Mehta + weitereVerlag
Taylor & Francis eBooksSeitenzahl
399 (Printausgabe)
Dateigröße
4293 KB
Auflage
1. Auflage
Sprache
Englisch
EAN
9781439853351
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:
- The complex microbial community in fermented foods
- The generation of the flavor and aroma compounds in fermented foods
- The effect of fermentation on the rheological properties and the color of foods
- The effect of fermentation on bioactivities of foods
- How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods
- The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods
- 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
Mastering today's art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.
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