Title:	Novel Food Fermentation Technologies
Authors:	Shikha Ojha, K Tiwari, Brijesh K.
Keywords:	Chemistry
Issue Date:	2016
Publisher:	Springer International Publishing Switzerland
Description:	The word fermentation is derived from the Latin verb fevere which means “to boil” and fermentation was defi ned by Louis Pasteur as “La vie sans l’air” (life without air) (Bourdichon et al., 2012 ). Food fermentation has a long history since ancient times which involves chemical transformation of complex organic compounds into simpler compounds by the action of enzymes , organic catalysts produced by microorganisms including yeast , moulds and bacteria (Corma, Iborra, & Velty, 2007 ). Fermentation is a biotechnological process traditionally used as a means of food preservation and evidences have shown that rice, honey and fruit beverages were produced using fermentation as far back as 7000 BC in China (Marsh et al., 2014 ). Fermentation processes have been developed for the production of a wide range of products from chemically simple compounds, e.g. ethanol to highly complex macromolecules, e.g. polysaccharides . Recently, fermentation technique has been applied to the production and extraction of bioactive compounds in the food, chemical and pharmaceutical industries.
URI:	http://10.6.20.12:80/handle/123456789/74410
ISBN:	978-3-319-42455-2
Appears in Collections:	Chemistry

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