Conventional and emerging food processing technologies by Asian functional foods
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Course
HND 405
Institution
Afro Asian
Book
Asian Functional Foods
Conventional and emerging food processing technologies by Asian functional foods Is in-depth detail of very topic cover in it. With an outstanding theme and all information correctly entered enhanced with images and notes. A full presentation that you need.
,FERMENTATION
“A biochemical process in which the metabolism of
microorganisms is carried out under anaerobic
conditions, resulting in the production of desirable
foods or beverages that are more stable, palatable, and
nutritious.”
Fermentation, an ancient food preservation method,
can occur with a single culture, a mixture, or naturally
in indigenous fermented foods. Key fermentation
reactions include lactic acid, propionic acid, citric
acid, alcoholic, butyric acid, acetic acid, and gassy
fermentations.
, Fermented foods can be classified into seven
categories on the basis of the type of substrate, i.e.,
meat, fish/shellfish, dairy, cereals, roots crops,
legumes, vegetables/fruits.
Fermentation provides various benefits, including
enhancing food flavors and textures, preserving
through various fermentations, boosting nutritional
value, detoxifying, and reducing cooking times.
Modern operations use large fermenters, but many
traditional Asian foods are made with small-scale
manual methods.
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