Effects of fermentation on the nutritional properties of food

McFeeters, R.F.

Effects of fermentation on the nutritional properties of food

1988

McFeeters, R.F.

A technical review examines direct nutritional consequences of fermentation and considers some of the uncertainties and limitations of currently-available data. Following a brief discussion of the rationale for characterization of nutrient changes in fermented foods, attention is focused on the specific effects of food fermentation on: energy content; protein content, quality, and availability; specific vitamin changes; lactic acid isomer production; and phytic acid removal.

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AGROVOC Keywords

fermentation fermented foods food processing nutritive value vitamins

Bibliographic information

Published in

Nutritional evaluation of food processing / edited by Endel Karmas, Robert S. Harris

Publisher

New York : Van Nostrand Reinhold, c1988.

Pagination

p. 423-446. ill., charts.

Other Subjects

Protein composition; Nutrient retention

Language

English

Note

Literature review.

Type

Monograph; Book; Journal Article; Book; Monograph; Text

In AGRIS since: 2024-02-28

Format: MODS

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Effects of fermentation on the nutritional properties of food

1988

AGROVOC Keywords

Bibliographic information