Soft Chemistry and Food Fermentation

This book PDF is perfect for those who love Technology & Engineering genre, written by Alexandru Mihai Grumezescu and published by Academic Press which was released on 18 July 2017 with total hardcover pages 548. You could read this book directly on your devices with pdf, epub and kindle format, check detail and related Soft Chemistry and Food Fermentation books below.

Soft Chemistry and Food Fermentation
Author : Alexandru Mihai Grumezescu
File Size : 44,8 Mb
Publisher : Academic Press
Language : English
Release Date : 18 July 2017
ISBN : 9780128112045
Pages : 548 pages
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Soft Chemistry and Food Fermentation by Alexandru Mihai Grumezescu Book PDF Summary

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health. Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods

Soft Chemistry and Food Fermentation

Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and

Get Book
Soft Chemistry and Food Fermentation

Download or read online Soft Chemistry and Food Fermentation written by Alexandru Mihai Grumezescu,Alina Maria Holban, published by Unknown which was released on 2017. Get Soft Chemistry and Food Fermentation Books now! Available in PDF, ePub and Kindle.

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Fermentation

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and

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Bioactive Compounds in Fermented Foods

The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for

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Novel Food Fermentation Technologies

Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers

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African Fermented Food Products  New Trends

Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value

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Food  Fermentation and Micro organisms

Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers

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Indigenous Fermented Foods for the Tropics

Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods

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