Lavoisier S.A.S.
14 rue de Provigny
94236 Cachan cedex
FRANCE

Heures d'ouverture 08h30-12h30/13h30-17h30
Tél.: +33 (0)1 47 40 67 00
Fax: +33 (0)1 47 40 67 02


Url canonique : www.lavoisier.fr/livre/autre/fermentation-effects-on-food-properties/bhavbhuti/descriptif_2621591
Url courte ou permalien : www.lavoisier.fr/livre/notice.asp?ouvrage=2621591

Fermentation: effects on food properties Effects on Food Properties Chemical & Functional Properties of Food Components Series

Langue : Anglais

Coordonnateurs : Mehta Bhavbhuti M., Kamal-Eldin Afaf, Iwanski Robert Z.

A common technique for food preservation, fermentationhas been used by humansfor centuries. This book discusses the role of fermentation reactions in modifications of the contents, chemical, functional, and sensory properties as well as biological activity of food components. The text presents a variety of food products obtained by fermentation of different raw materials all over the world. The authors, leading contributors in the field, emphasize the effect of processing conditions on the enzymatic, fermentative reactions leading to the generation of various products and the developments of desirable sensory, functional, and biological properties.
Introduction: Types of Fermentation Reactions, The Nomenclature, Bhavbhuti M. Mehta , Robert S. Iwanski, and Afaf Kamal-Eldin Complex Microbial Communities as Part of Fermented Food Ecosystems and Beneficial Properties, Imran M., Desmasures N., Vernoux J-PThe Role of Fermentation Reactions in the Generation of Flavor and Aroma of Foods, Javier Effect of Fermentation Reactions on Rheological Properties of Foods, Iwaski R. Z., Wianecki M., Dmytrów I., Krya K.Fermentation Reactions Changing the Color of Foods, Sendra Nadal, Esther , Pérez-Alvarez, Fernández López, and Sayas-BarberáRole of Fermentation in Providing Biologically Active Compounds for the Human Organism, Afaf Kamal-EldinRole of Fermentation in the Elimination of Harmful Components Present in Food Raw Materials, Aly SavadogoFortification of Foods with Selected Fermentation Products, Peter Berry Ottaway and Sam JenningsFermented Cereal and Legume Products, Afaf Kamal-Eldin Fermented Vegetables Products, Edyta Malinowska-PaczykFermented Dairy Products, Bhavbhuti M. Mehta and Maricê Nogueira de OliveiraFermented Seafood Products, Nilesh H. Joshi and Zulema Coppes-PetricorenaFermented Meat Products, Lachowicz K., ochowska-Kujawska J., Sobczak M.Process Control in Food Fermentation, Robert TylingoFinal Remarks, Bhavbhuti M. Mehta and Afaf Kamal-Eldin
Food science graduate students, food technologists in industry, food quality control organizations, researchers in food chemistry and technology, chemists, technical personnel in food processing plants, and nutritionists.

Date de parution :

Ouvrage de 400 p.

15.6x23.5 cm

Disponible chez l'éditeur (délai d'approvisionnement : 13 jours).

Prix indicatif 198,20 €

Ajouter au panier

Thème de Fermentation: effects on food properties :

En continuant à naviguer, vous autorisez Lavoisier à déposer des cookies à des fins de mesure d'audience. Pour en savoir plus et paramétrer les cookies, rendez-vous sur la page Confidentialité & Sécurité.
FERMER