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Fermentation: Effects On Food Properties
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Description

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. 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.

More Details About Fermentation: Effects On Food Properties
General Information
Author(s)Mehta B.M.
PublisherTaylor & Francis
ISBN9781439853344
Pages399
BindingHardcover
LanguageEnglish
Publish YearMay 2012
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