Food Production and Processing: Fermentation, Nutritional Value and Quality Control

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