Skip to Content
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
IX
Preface
Solid-state fermentation (SSF) is one of the oldest microbial technol-
ogies that have been applied in food processing, although neglected
for a long time. SSF technology originated in China, dating back
thousands of years. For the past 10 years, SSF has again attracted
much attention, due to the energy crisis and environmental pollution.
Scientists are trying to explore the mechanisms in the fermentation
process through multidisciplinary and different research tools. Based
on a series of established mathematical models, new design concepts
for SSF bioreactors and process control strategies have been proposed
that are taking SSF technology to new levels.
Food and beverage production is an important application field of
SSF technolog
Become an O’Reilly member and get unlimited access to this title plus top books and audiobooks from O’Reilly and nearly 200 top publishers, thousands of courses curated by job role, 150+ live events each month,
and much more.
Start your free trial

You might also like

Supercritical Fluids and Organometallic Compounds

Supercritical Fluids and Organometallic Compounds

Can Erkey
BioCoder #12

BioCoder #12

O'Reilly Media, Inc.

Publisher Resources

ISBN: 9781439844960