Fermentation : effects on food properties
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 c...
| Main Authors: | , , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, Florida :
CRC Press ,
c2012
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| Series: | Chemical and functional properties of food components series
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| Subjects: | |
| Online Access: | Crcnetbase |
Table of Contents:
- 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