Fermentation: Effects On Food Properties (Chemical & Functional Properties Of Food Components)
SKU: DADAX1439853347
ISBN : 9781439853344
Condition : New
Shipping & Tax will be calculated at Checkout.
US Delivery Time: 3-5 Business Days.
Outside US Delivery Time: 8-12 Business Days.
Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components)
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: Mastering today’s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.
Specification of Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components)
GENERAL | |
---|---|
Author | |
Binding | Hardcover |
Language | English |
Edition | 1 |
ISBN-10 | 1439853347 |
ISBN-13 | 9781439853344 |
Publisher | CRC Press |
Publication Date | 2012 |
DIMENSIONS | |
---|---|
Height | 9.21 inch. |
Length | 0.88 inch. |
Width | 6.14 inch. |
Weight | 1.55 pounds pounds. |
Write a review
Your Name:
Your Email:
Your Review:
Note: HTML is not translated!
Rating: Bad Good
Enter the code in the box below: