Novel Food Fermentation Technologies
by Varella, Evangelia & Gilberto Artioli
ISBN: 9781787159099
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Imprint : Kruger Brentt Publishers UK Ltd.
Year : 2025
Price : Rs. 247.00
Biblio :
About The Book
KEY FEATURES
It provides analytical details and a comprehensive overview of innovations in food fermentation technologies.
The book also explains significance of fermented food in nutrition and overview of the different starter cultures and health benefits of fermented food products.
This book would be an invaluable asset for the scientists, students and teachers working in the field of biotechnology, agriculture, microbiology, agriculture engineering, food technology and community science.
Table of Contents
CONTENTS
Preface v
1. Introduction 1
1.1 Fermentation in Food Processing 2
1.2 To the 19th Century 5
1.3 Development of Biochemistry in Food Processing Areas 6
1.4 Metabolism 8
1.5 Fermented Foods 10
1.6 Examples of Fermented Foods 14
1.7 Safety Analysis of Fermented Foods 17
1.8 Kinetics and Metabolism 19
1.9 Fermentation Microorganisms and Flavor Changes in Fermented Foods 21
2. Fermentation Technology 23
2.1 Introduction 23
2.2 Fermentation Methodology 24
2.2 Principle of Ferme
