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Fermentation - Fermented foods by region | A Wisdom Archive on Fermentation - Fermented foods by region | | Fermentation - Fermented foods by region A selection of articles related to Fermentation - Fermented foods by region | |
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Fermentation, Fermentation - Biochemistry, Fermentation - Fermented foods by region, Fermentation - History, Fermentation - Products, Fermentation - Uses, Industrial fermentation
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ARTICLES RELATED TO Fermentation - Fermented foods by region | |
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| | |  Fermentation - Fermented foods by region: Encyclopedia II - Fermentation - UsesThe primary benefit of fermentation is the conversion, e.g., converting juice into wine, grains into beer, and carbohydrates into carbon dioxide to leaven bread.
According to Steinkraus (1995), food fermentation serves five main purposes:
Enrichment of the diet through development of a diversity of flavors, aromas, and textures in food substrates
Preservation of substantial amounts of food through lactic acid, alcoholic, acetic acid, and alkaline fermentations
Biological enrichment of food substrates wit ...
See also:Fermentation, Fermentation - History, Fermentation - Biochemistry, Fermentation - Products, Fermentation - Uses, Fermentation - Fermented foods by region Read more here: » Fermentation: Encyclopedia II - Fermentation - Uses |
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