Fatty acids in fermented food products

Sue Joan Chang, Ching Kuang Chow

Research output: Chapter in Book/Report/Conference proceedingChapter

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 languageEnglish
Title of host publicationFatty Acids in Foods and their Health Implications, Third Edition
PublisherCRC Press
Pages317-334
Number of pages18
ISBN (Electronic)9781420006902
ISBN (Print)9780849372612
Publication statusPublished - 2007 Jan 1

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Agricultural and Biological Sciences(all)
  • Medicine(all)

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  • Cite this

    Chang, S. J., & Chow, C. K. (2007). Fatty acids in fermented food products. In Fatty Acids in Foods and their Health Implications, Third Edition (pp. 317-334). CRC Press.