UsefulLinks
Other Applied Science Fields
Food Science and Technology
Food Processing and Preservation
1. Introduction to Food Processing and Preservation
2. Fundamentals of Food Spoilage
3. Thermal Processing Methods
4. Low-Temperature Preservation
5. Dehydration and Concentration
6. Chemical Preservation Methods
7. Fermentation Technology
8. Smoking and Curing
9. Emerging Processing Technologies
10. Unit Operations in Food Processing
11. Food Packaging Technology
12. Quality Assurance and Control
13. Effects of Processing on Food Components
7.
Fermentation Technology
7.1.
Fermentation Fundamentals
7.1.1.
Microbiology of Fermentation
7.1.2.
Biochemical Pathways
7.1.3.
Environmental Control Factors
7.2.
Lactic Acid Fermentation
7.2.1.
Lactic Acid Bacteria
7.2.1.1.
Homofermentative Bacteria
7.2.1.2.
Heterofermentative Bacteria
7.2.2.
Fermented Dairy Products
7.2.2.1.
Yogurt Production
7.2.2.2.
Cheese Making
7.2.2.3.
Kefir Production
7.2.3.
Fermented Vegetables
7.2.3.1.
Sauerkraut Production
7.2.3.2.
Pickle Fermentation
7.2.3.3.
Kimchi Production
7.2.4.
Fermented Meat Products
7.2.4.1.
Salami Production
7.2.4.2.
Fermented Sausages
7.3.
Alcoholic Fermentation
7.3.1.
Yeast Fermentation
7.3.1.1.
Saccharomyces cerevisiae
7.3.1.2.
Wild Yeasts
7.3.2.
Beer Production
7.3.2.1.
Malting Process
7.3.2.2.
Brewing Process
7.3.2.3.
Fermentation Control
7.3.3.
Wine Production
7.3.3.1.
Grape Processing
7.3.3.2.
Fermentation Management
7.3.3.3.
Aging Processes
7.3.4.
Distilled Beverages
7.3.4.1.
Distillation Principles
7.3.4.2.
Product Types
7.4.
Acetic Acid Fermentation
7.4.1.
Acetobacter Species
7.4.2.
Vinegar Production
7.4.2.1.
Orleans Process
7.4.2.2.
Quick Process
7.4.2.3.
Submerged Fermentation
7.5.
Other Fermentation Types
7.5.1.
Solid State Fermentation
7.5.1.1.
Tempeh Production
7.5.1.2.
Miso Production
7.5.2.
Mixed Fermentations
7.5.2.1.
Kombucha Production
7.5.2.2.
Sourdough Fermentation
Previous
6. Chemical Preservation Methods
Go to top
Next
8. Smoking and Curing