Fermentation

Nejib Guizani, Ann Mothershaw

نتاج البحث

1 اقتباس (Scopus)

ملخص

In this chapter the term fermentation is used to describe the process of intended chemical change in foods catalyzed by microbial enzymes. Prescott and Dunn (1) defined fermentation, in its broad sense, as “a process in which chemical changes are brought about in organic substrates through the action of enzymes elaborated by microorganisms.” Steinkraus (2) defined more specifically fermented foods as “food substrates that are invaded or overgrown by edible microorganisms whose enzymes, particularly amylases, proteases and lipases hydrolyze the polysaccharides, proteins and lipids to non-toxic products with flavours, aromas and textures pleasant and attractive to the human consumer.”

اللغة الأصليةEnglish
عنوان منشور المضيفHandbook of Food Science, Technology, and Engineering - 4 Volume Set
ناشرCRC Press
الصفحات1195-1222
عدد الصفحات28
رقم المعيار الدولي للكتب (الإلكتروني)9781466507876
رقم المعيار الدولي للكتب (المطبوع)9780849398476
حالة النشرPublished - يناير 1 2005

ASJC Scopus subject areas

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