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Home / Books / Food Production and Processing: Fermentation, Nutritional Value and Quality Control

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

ISBN

9781682867624

Publisher

Syrawood Publishing House

Language

English

Publication Year

2019

Category

Food Science, Health and Nutrition

Pages

226

Price

151.99 $

Description

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.

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