Fermentation —— Effects on Food Properties

----- 发酵：对食品属性的影响

ISBN: 9781439853344 出版年：2012 页码：378 CRC Press

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-Eldin Index