Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components) - Tapa dura

Libro 7 de 11: Chemical & Functional Properties of Food Components
 
9781439853344: Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components)
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ISBN 10: 1439853347 ISBN 13: 9781439853344
Editorial: CRC Press, 2012

Sinopsis

A large variety of food products are prepared by the fermentation of various raw materials. This volume 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 biological activity. Emphasizing the various chemical changes that take place during processing, the book explores the complex microbial community in fermented foods and the generation of the flavor and aroma compounds. It discusses fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat; food safety; and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles.

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Acerca del autor

Bhavbhuti M. Mehta is an assistant professor in the Dairy Chemistry Department, Sheth M.C. College of Dairy Science at Anand Agricultural University, Anand Gujarat, India. Presently, he is pursuing his Ph.D. in the field of Dairy Chemistry. He teaches various subjects on dairy and food chemistry at undergraduate as well as at the post- graduate level. His major specialty is on various occurring physico-chemical changes during milk and milk product processing and food chemistry in general. He is an associate editor of the International Journal of Dairy Technology and referee/reviewer of a number of journals. He published 25 technical research and review papers, booklets, abstracts, and monographs in national as well as international journals, seminars, and conferences.


Afaf Kamal-Eldin

is a professor of food science at the United Arab Emirates University in Al-Ain, UAE. Her major specialty is on the chemistry, biochemistry and nutrition related to bioactive compounds and to food chemistry in general. She is a member of the editorial boards of a number of journals and has edited/co-edited four books published by the American Oil Chemists’ Society press. She has published 150 original publications and 30 reviews and book chapters in addition to a large number of conference abstracts. Afaf is conducting research and teaching in the area of food for health and has supervised a large number of M.Sc. and Ph.D. theses.

Robert Z. Iwański

is an assistant professor in the Department of Food Technology at the West Pomeranian University of Technology in Szczecin, Poland. His main research interest is on the effect of lactic acid bacteria and fermentation processes on the rheological properties of various species of bread baked from conventional and unconventional types of flour. Dr. Iwański is the author of 15 original publications and has presented numerous conference papers. As an expert of the Polish bakery industry, he has prepared several opinions regarding industrial bakery processes. He teaches mainly on fermentation and cereal technology at the undergraduate and post-graduate levels and participates as an instructor in courses organized for Polish farmers, supported by the European Union.

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Editorial
CRC Press
Año de publicación
2012
Idioma
Inglés
ISBN 10 
1439853347
ISBN 13 
9781439853344
Encuadernación
Tapa dura
Número de edición
1
Número de páginas
400
Editor
Kamal-Eldin Afaf, Mehta Bhavbhuti M., Iwanski Robert Z.
Contacto del fabricante
no disponible
Persona responsable
gpsr@libri.de
gpsr@libri.de

Europaallee 1
Bad Hersfeld
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Alemania

Otras ediciones populares con el mismo título

9781138199460: Fermentation: Effects on Food Properties (Chemical & Functional Properties of Food Components)

Edición Destacada

ISBN 10:  113819946X ISBN 13:  9781138199460
Editorial: CRC Press, 2016
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