A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties 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. Emphasiz

chapter 1|6 pages


chapter 9|22 pages

Fermented Cereal and Legume Products

chapter 10|28 pages

Fermented Vegetables Products

chapter 11|26 pages

Fermented Dairy Products

chapter 12|24 pages

Fermented Seafood Products

chapter 13|36 pages

Fermented Meat Products

chapter 14|16 pages

Process Control in Food Fermentation

chapter 15|2 pages

Final Remarks