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

 
9781682867624: Food Production and Processing: Fermentation, Nutritional Value and Quality Control
Hardcover
ISBN 10: 1682867625 ISBN 13: 9781682867624
Verlag: Syrawood Publishing House, 2019

Inhaltsangabe

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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Verlag
Syrawood Publishing House
Erscheinungsdatum
2019
Sprache
Englisch
ISBN 10 
1682867625
ISBN 13 
9781682867624
Einband
Gebundene Ausgabe
Anzahl der Seiten
226
Herausgeber
Mccoy Albert
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
preigu
mail@preigu.de

Lengericher Landstr. 19
Osnabrück
49078
Deutschland

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