Food Production and Processing: Fermentation, Nutritional Value and Quality Control (Hardcover) (ISBN-13: 9781682867624)

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.

Author: Albert McCoy
ISBN-10: 1682867625
ISBN-13: 9781682867624
Publisher: Syrawood Publishing House
Language: English
Published: 06/20/2019
Pages: 226
Format: Hardcover
Weight: 1.81lbs
Size: 11.00h x 8.50w x 0.56d