Fatty acids in fermented food products

Sue Joan Chang; Ching Kuang Chow

Fatty acids in fermented food products

Sue Joan Chang, Ching Kuang Chow

Department of Life Sciences

Research output: Chapter in Book/Report/Conference proceeding › Chapter

4 Citations (Scopus)

Abstract

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.

Original language	English
Title of host publication	Fatty Acids in Foods and their Health Implications, Third Edition
Publisher	CRC Press
Pages	317-334
Number of pages	18
ISBN (Electronic)	9781420006902
ISBN (Print)	9780849372612
Publication status	Published - 2007 Jan 1

All Science Journal Classification (ASJC) codes

General Engineering
General Agricultural and Biological Sciences
General Medicine

Cite this

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title = "Fatty acids in fermented food products",

abstract = "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.",

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year = "2007",

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AU - Chang, Sue Joan

AU - Chow, Ching Kuang

PY - 2007/1/1

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N2 - 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.

AB - 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.

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BT - Fatty Acids in Foods and their Health Implications, Third Edition

PB - CRC Press

ER -

Fatty acids in fermented food products

Abstract

All Science Journal Classification (ASJC) codes

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