Flavors and Food Fermentation

Authored by: Shao Quan Liu

Handbook of Plant-Based Fermented Food and Beverage Technology

Print publication date:  May  2012
Online publication date:  May  2012

Print ISBN: 9781439849040
eBook ISBN: 9781439870693
Adobe ISBN:

10.1201/b12055-3

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Abstract

Fermentation is one of the most ancient food processing and preservation methods used in the food industry. Raw food materials are transformed through fermentation from perishable, sometimes nonfunctional forms into more stable, functional forms such as milk to cheese and yogurt, grape juice to wine, wheat to bread, barley/malt to beer, and soybean to soy sauce. The fundamental roles of food fermentation include preservation, enhancement of sensory characteristics (flavor, texture, or color), and transformation of nutrients (improvement of digestibility and biofortification) (Cogan and Accolas 1996; Leroy and De Vuyst 2004; Leroy et al. 2006).

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