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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
367
ss food fermentation and sustainable develoPment
cabbage are affected by the fermentation, resulting in change of the
chemical and physical properties of the product. Sauerkraut is consid-
ered to be a healthy product as it is an important source of vitamins
(especially vitamin C), mineral salts, and dietary fibers.
10.3.2.3 Meat- Based Solid- State Fermented Food Fermented meat
such as sausage, ham, salami, chorizo, and pepperoni are consumed
all over the world. e physical, microbial, and biochemical changes
during fermentation are summarized as follows: growth of lactic acid
bacteria and concomitant acidification of the product, reduction of
nitrates to nitrites and formation of solubilization, nitrosomyoglobi-
nand gelifcation of myo ...
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Publisher Resources

ISBN: 9781439844960