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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
110
ssf for foods and beverages
also contribute indirectly to the taste characteristics, in some cases
serving indirectly as precursors of aromatic products (Zhang and
Tao, 2009). In the case of rice wine, the wealth of compounds formed
after solid- state fermentation provide pungent and solvent- like, sweet,
fruity, buttery, and alcohol aromas. SSF is a key link within the pro-
duction processes. It decides the flavor and quality, which are the
essentially basic characters of high- quality alcoholic beverages.
4.4.4 Nutritional Values and Physiological Properties
Several means of processing including cooking, milling, sprouting,
and fermentation can improve the nutritional properties of foods and
beverages, and the best one probably is fermenta ...
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Publisher Resources

ISBN: 9781439844960