Fermentation is the chemical process that converts carbohydrates or sugars into alcohols or acids by microorganisms. The science of fermentation is known as zymology. As fruits and many foods ferment naturally, fermentation actually precedes human history. For centuries, humans have employed the fermentation process to produce and preserve many types of food products. Almost all cultures and ethnic groups have developed some typical forms of fermented foods.
|Title of host publication||Fatty Acids in Foods and their Health Implications, Third Edition|
|Number of pages||18|
|Publication status||Published - 2007 Jan 1|
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)