Food Production and Processing: Fermentation, Nutritional Value and Quality Control
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Food Production and Processing: Fermentation, Nutritional Value and...
Author: McCoy, Albert
Brand: Syrawood Publishing House
Binding: hardcover
Format: Import
Number Of Pages: 226
Release Date: 20-06-2019
Details: The food industry includes the processes of agriculture, food manufacturing, processing, marketing, distribution, research and development. Food processing refers to the transformation of raw materials into finished products for consumption, using various methods such as mincing, liquefaction, cooking, pickling, pasteurization, preservation, etc. The process of conversion of carbohydrates into alcohol or organic acids with the help of microorganisms such as bacteria or yeasts, under anaerobic conditions is known as fermentation. It is a significant process in food processing. Some common fermented foods are cheese, vinegar, bread, etc. This book contains some path-breaking studies in the field of food production and processing. It discusses the fundamentals as well as modern approaches of these fields. This book will serve as a reference to a broad spectrum of readers.
EAN: 9781682867624
Package Dimensions: 11.4 x 8.9 x 0.7 inches
Languages: English
