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Fermentation in Food Chemistry
Fermentation is the chemical process that involve micro-organisms to break down complex organic substances generally in the absence of oxygen to generate alcohol and carbon dioxide. Humans have been exploiting fermentation for making bread, wine, beer, and many types of food.
- Author
- Kate Graham
- Publisher
- College of Saint Benedict/Saint John's University
- Source
- LibreTexts
- License
- CC BY-NC
- Language
- EN
- Category
- Basic Sciences
Contents· 17 sections
- 01: Modules
- 1.01: Open Access Readings
- 1.02: Introduction to Fermentation and Microbes
- 1.03: Fermentation Paper
- 1.04: Basic Metabolic Pathways
- 1.05: Intro to Microbial Metabolism
- 1.06: Acetic Acid Fermentation
- 1.07: Carbohydrates
- 1.08: Fermented Vegetables
- 1.09: Cheese Production
- 1.10: Yeast Metabolism
- 1.11: Yogurt
- 1.12: Bread
- 1.13: Beer
- 1.14: Cider
- 1.15: Wine
- 1.16: Distilled Spirits