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Solid State Fermentation for Foods and Beverages
book

Solid State Fermentation for Foods and Beverages

by Jian Chen, Yang Zhu
November 2013
Intermediate to advanced content levelIntermediate to advanced
408 pages
11h 38m
English
CRC Press
Content preview from Solid State Fermentation for Foods and Beverages
VII
Series Preface
Natural fermentation precedes human history, and since ancient times
humans have been controlling the fermentation process. Fermentation,
the anaerobic way of life, has attained a wider meaning in the biotrans-
formations resulting in a wide variety of fermented foods and beverages.
Fermented products made with uncontrolled natural fermentations
or with defined starter cultures, achieve their characteristic flavor,
taste, consistency and nutritional properties through the combined
effects of microbial assimilation and metabolite production, as well as
from enzyme activities derived from food ingredients.
Fermented foods and beverages span a wide diversity range of
starchy root crops, cereals, pulses, vegetables, nuts and fruits, ...
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Publisher Resources

ISBN: 9781439844960