The Chemistry of Fermentation Processes by Tirth;

Short description:

Fermentation serves as a redox process that transforms organic compounds into ATP and valuable end products without oxygen. It enhances food flavor and color while enabling biofuel production through gas fermentation. The text investigates its multifaceted roles and sustainable energy prospects.

Long description:

Fermentation is a type of redox metabolism carried out in the absence of oxygen. During fermentation, organic molecules are catabolized and donate electrons to other organic molecules. In the process, ATP and organic end products are formed. Because oxygen is not required, it is an alternative to aerobic respiration. Chemistry of Fermentation Processes is a comprehensive book that describes basic concepts about the fermentation of food and describes how the fermentation processes are useful to synthesize biofuel. The book encloses details about types of fermentation, future challenges of fermentation processes, food fermentation, fermented foods, and human health benefits of fermented foods. This book describes basic concepts of biofuel production from fermentation processes, the role of fermentation reactions in changing the color of foods and fermented cereals & legume products. The book also covers gas fermentation for commercial biofuel production. This book is enriched with the knowledge of practical applications of fermentation especially prospects and pitfalls.

Table of Contents:

• Chapter 1 Introduction to Fermentation
• Chapter 2 Chemistry and Food Fermentation
• Chapter 3 Fermented Foods and Human Health Benefits of Fermented Functional Foods
• Chapter 4 Bioethanol Production From Molasses Biomass
• Chapter 5 The Role of Fermentation Reactions in Changing the Color of Foods
• Chapter 6 Gas Fermentation for Commercial Biofuels Production
• Chapter 7 Fermented Cereal and Legume Products
• Chapter 8 Fermented Cereal and Legume Products