Fermentation
Subtitle: effects on food properties
By: editors, Bhavbhuti M. Mehta, Afaf Kamal-Eldin, Robert Z. Iwanski
Series: Chemical and functional properties of food components series; Chemical and functional properties of food components series
Publisher: Taylor & Francis; CRC Press
Published: 2012
Place of publication: Boca Raton
Language: eng
Number of pages: 400
ISBN-13: 9781439853344
Subjects: Prevention & control; Food Contamination; Methods; Food Preservation; Food Microbiology; Fermentation; Specialized Foods
Notes: Includes bibliographical references and index.
Table of contents: title: Complex microbial communities as part of fermented food ecosystems and beneficial properties / M. Imran, N. Desmasures, and J.-P. Vernoux; title: The role of fermentation reactions in the generation of flavor and aroma of foods / Javier Carballo; title: Effect of fermentation reactions on rheological properties of foods / R. Z. Iwanski ... [et al.]; title: The role of fermentation reactions in changing the color of foods / E. Sendra ... [et al.]; title: The role of fermentation in providing biologically active compounds for the human organism / Afaf Kamal-Eldin; title: The role of fermentation in the elimination of harmful components present in food raw materials / Aly Savadogo; title: Fortification involving products derived from fermentation processes / Peter Berry Ottaway and Sam Jennings; title: Fermented cereal and legume products / Afaf Kamal-Eldin; title: Fermented vegetables products / Edyta Malinowska-Panczyk; title: Fermented dairy products / Bhavbhuti M. Mehta and Maricê Nogueira de Oliveira; title: Fermented seafood products / Nilesh H. Joshi and Zulema Coppes Petricorena; title: Fermented meat products / K. Lachowicz, J. Zochowska-Kujawska, and M. Sobczak; title: Process control in food fermentation / Robert Tylingo.