Fermentation: Effects on Food Properties

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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, the book explores: * The complex microbial community in fermented foods * The ...

Fermentation: Effects on Food Properties 2016, CRC Press, London

ISBN-13: 9781138199460

Paperback

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Fermentation: Effects on Food Properties 2012, CRC Press, Boca Raton, FL

ISBN-13: 9781439853344

Hardcover

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