Home Science and Math Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components) Book ISBN-10 9781439853344, ISBN-13 978-1439853

Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components)

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Series: Chemical & Functional Properties of Food Components (Book 16)
Hardcover: 399 pages
Publisher: CRC Press; 1 edition (April 12, 2012)
Language: English
ISBN-10: 9781439853344
ISBN-13: 978-1439853344
ASIN: 1439853347
Product Dimensions: 6.1 x 0.9 x 9.2 inches
Amazon Rank: 6291038
Format: PDF ePub djvu book

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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,...

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