TY  - BOOK
TI  - Fermentation effects on food properties
SN  - 9781439853344
U1  - 664.00157246 
PY  - 2012///
CY  - Baca-raton
PB  - CRC press
N1  - Introduction; B. M. Mehta, R. Z. Iwanski, and A. Kamal-Eldin Complex Microbial Communities as Part of Fermented Food Ecosystems and Beneficial Properties;M. Imran, N. Desmasures, and J.-P. Vernoux The Role of Fermentation Reactions in the Generation of Flavor and Aroma of Foods; J. Carballo Effect of Fermentation Reactions on Rheological Properties of Foods; R. Z. Iwanski, M. Wianecki, I. Dmytrow, and K. Kryza The Role of Fermentation Reactions in Changing the Color of Foods; E. Sendra, M. E. Sayas-Barbera, J. Fernandez-Lopez, and J. A. Perez-Alvarez The Role of Fermentation in Providing Biologically Active Compounds for the Human Organism; A. Kamal-Eldin The Role of Fermentation in the Elimination of Harmful Components Present in Food Raw Materials; A. Savadogo Fortification Involving Products Derived from Fermentation Processes; P. Berry Ottaway and S. Jennings Fermented Cereal and Legume Products; A. Kamal-Eldin Fermented Vegetables Products; E. Malinowska-Panczyk Fermented Dairy Products; B. M. Mehta and M. Nogueira de Oliveira Fermented Seafood Products; N. H. Joshi and Z. Coppes Petricorena Fermented Meat Products; K. Lachowicz, J. Zochowska-Kujawska, and M. Sobczak Process Control in Food Fermentation; R. Tylingo Final Remarks; B. M. Mehta and A. Kamal-EldinIndex
ER  -