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Anglický jazyk
Fermentation (food)
Autor: Frederic P. Miller
Fermentation in food processing typically refers to the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. A more restricted definition of fermentation... Viac o knihe
Na objednávku
132.91 €
bežná cena: 139.90 €
O knihe
Fermentation in food processing typically refers to the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. A more restricted definition of fermentation is the chemical conversion of sugars into ethanol. The science of fermentation is known as zymology. Fermentation usually implies that the action of the microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation is also employed in preservation techniques to create lactic acid in sour foods such as saurkraut, dry sausages, kimchi and yogurt, or vinegar (acetic acid) for use in pickling foods.
- Vydavateľstvo: OmniScriptum
- Rok vydania: 2026
- Formát: Paperback
- Rozmer: 220 x 150 mm
- Jazyk: Anglický jazyk
- ISBN: 9786130092856
