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130604s2012 flu eng |
| 020 |
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|a 1439853347 (hardback : alk. paper)
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| 020 |
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|a 1439853355 (e-book)
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| 020 |
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|a 9781439853344 (hardback : alk. paper)
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|a 9781439853351 (e-book)
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|a TP371.44
|b .F47 2012
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| 090 |
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|a TP371.44
|b .F47 2012
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| 245 |
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|a Fermentation :
|b effects on food properties
|c edited by Bhavbhuti M. Mehta, Afaf Kamal-Eldin, Robert Z. Iwanski
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| 260 |
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|a Boca Raton, Florida :
|b CRC Press ,
|c c2012
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| 300 |
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|a vix, 385 p. :
|b ill. ;
|c 24 cm.
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| 490 |
1 |
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|a Chemical and functional properties of food components series
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| 500 |
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|a Also available in electronic resource
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| 504 |
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|a Includes bibliographical references and index
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| 505 |
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|a 1. Introduction -- 2. Complex microbial communities as part of fermented food ecosystems and beneficial properties -- 3. The role of fermentation reactions in the generation of flavor and aroma of foods -- 4. Effect of fermentation reactions on rheological properties of foods -- 5. The role of fermentation reactions in changing the color of foods -- 6. The role of fermentation in providing biologically active compounds for the human organism -- 7. The role of fermentation in the elimination of harmful components present in food raw materials -- 8. Fortification involving products derived from fermentation processes -- 9. Fermented cereal and legume products -- 10. Fermented vegetables products -- 11. Fermented dairy products -- 12. Fermented seafood products -- 13. Fermented meat products -- 14. Process control in food fermentation - 15. Final Remarks
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|a 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 o.
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| 650 |
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|a Fermentation
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| 650 |
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|a Food contamination
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| 700 |
1 |
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|a Iwanski, Robert Z. ,
|e author
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| 700 |
1 |
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|a Kamal-Eldin, Afaf ,
|e author
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| 700 |
1 |
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|a Mehta, Bhavbhuti M. ,
|e author
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| 856 |
4 |
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|3 Crcnetbase
|u http://www.crcnetbase.com/isbn/978-1-4398-5334-4
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| 999 |
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|a 1000158298
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
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| 999 |
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|a 1000163557
|b Electronic Book
|c Electronic Resource
|e Gong Badak Campus
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