Journal of Nutrition & Food Sciences
Open Access

Fermentation in Food Processing

Science of fermentation is known as zymology or zymurgy.
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms like yeasts or bacteria, under anaerobic conditions.
Food fermentation is included in: to enrich the diet through development of a variety of flavors and textures in food substrates; to preserve substantial amounts of food through acids; to enrich food substrates with protein, essential amino acids, and vitamins; to eliminate antinutrients; and to reduce cooking time and the associated use of fuel.

Related Journals of Fermentation in Food Processing
Fermentation, Journal of Nutrition & Food Sciences, Journal of Fermentation Technology, Journal of Fermentation and Bioengineering, Fermentation Technology, Journal of Agricultural & Food Information, Annals of Microbiology, Microbiology Journal, Journal of Fish Biology, Food Manufacturing Efficiency, Food Quality and Preference, Food Science and Technology Research, Journal of Nutritional Biochemistry.