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

Mccoy, Albert (Editor)

ISBN 10: 1682867625 / ISBN 13: 9781682867624

Published by Syrawood Pub House, 2019

About this Item

226 pages. 11.00x8.50x0.75 inches. In Stock.

Seller Inventory # x-1682867625

Bibliographic Details

• Title: Food Production and Processing: Fermentation, Nutritional Value and Quality Control
• Publisher: Syrawood Pub House
• Publication Date: 2019
• Language: English
• ISBN 10: 1682867625
• ISBN 13: 9781682867624
• Binding: Hardcover
• Condition: Brand New
• Weight: 0.82 kilograms

About this title

Synopsis

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.