Fatty acids in fermented food products

Sue Joan Chang, Ching Kuang Chow

研究成果: Chapter

4 引文 斯高帕斯(Scopus)

摘要

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.

原文English
主出版物標題Fatty Acids in Foods and their Health Implications, Third Edition
發行者CRC Press
頁面317-334
頁數18
ISBN(電子)9781420006902
ISBN(列印)9780849372612
出版狀態Published - 2007 1月 1

All Science Journal Classification (ASJC) codes

  • 工程 (全部)
  • 農業與生物科學 (全部)
  • 醫藥 (全部)

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