Year: 2013 | Month: June | Volume 3 | Issue 1
BOOK REVIEW 2 Fermentation: Effects on Food Properties:Chemical & Functional Properties of Food Components
Abstract: <div>The book is an edited book and has described the process of fermentation thread base. It has discribed the process of fermentation as the oldest methods of food preservation and drying but fermentation gives food a variety of sensory characteristics flavour, tastes, textures besides nutritional and therapeutic values. The first chapter has defined the fermentation process and</div><div>traced the historical developments very clearly and precisely. The art of fermentation originated in the Middle East, the Indian subcontinent, and the Far East. As early as 4000 and 3000 BC, fermented bread and beer were known in Pharaonic Egypt and Babylonia. The Rigveda (ca.1500BC), have mentioned that the fermentation technology started to develop after observations of fermentative changes in fruits and juices. The authors have amply discussed the various historical developments in fermentations .The pioneering work of Louis Pasteur, Ellie Metchnikoff, Hans von Euler etc on fermentation technology has been highlighted appropriately.</div><div><br></div><div><div>Dr VK Joshi</div><div>Professor and Head</div><div>Department of Food Science and Technology,Dr YSPUHF, Nauni, Solan (HP) INDIA,173230</div><div>Email:vkjoshipht@rediffmail.com</div><div>winevkj@yahoo.com</div></div>
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