Fermentation in food processing - Wikipedia
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired.
An overview of fermentation in the food industry - SpringerOpen
2023年11月28日 · This overview will discuss fermentation’s cultural significance and ecological importance, technological advancements of fermented beverage and food worldwide, health benefits, nutritional value, and microbiological insights into various fermented foods.
Food Fermentation - an overview | ScienceDirect Topics
Food fermentation is a food processing technology that utilizes the growth and metabolic activity of microorganisms for the stabilization and transformation of food materials. Fermentation was primarily developed for the stabilization of perishable agricultural produce.
Evolution of Food Fermentation Processes and the Use of Multi …
Recent technological advances in studying food fermentation have provided insights into the ancient wisdom in the practice of food fermentation, such as the choice of substrates and fermentation conditions leading to desirable properties.
Food Fermentation – Principles of the Food Processing
Fermentation improves the safety of foods by decreasing the risks of pathogens and toxins achieving the infective or toxigenic level, and extends the shelf life by inhibiting the growth of spoilage agents, which cause the sensory changes that …
Fermentation- Principle, Types, Applications, Limitations
2021年8月22日 · Fermentation is one of the ancient food processing technologies. Fermentation is defined as a process in which chemical changes occur in an organic substrate through the action of enzymes produced by microorganisms. For example, yeast enzymes convert sugars and starches into alcohol, while proteins are converted to peptides/amino acids.
17.5A: Fermented Foods - Biology LibreTexts
2024年11月23日 · Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions.
An overview of fermentation in the food industry - ResearchGate
2023年11月28日 · Fermentation is thought to be born in the Fertile Crescent, and since then, almost every culture has integrated fermented foods into their dietary habits. Originally used to preserve foods,...
Fermentation: Meaning, Process, Types and Importance
2024年5月31日 · Fermentation is a metabolic process where microorganisms like yeast and bacteria convert sugars into alcohol, gases, or acids. Understanding the fermentation process and fermentation products is essential for applications in food …
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions. Fermentation usually implies that the action of microorganisms is desired. The …