Fermentation : Effects on Food Properties
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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.
Get Fermentation by Afaf Kamal-Eldin at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Taylor & Francis Ltd and it has 400 pages.
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