Fermentation and Enzyme Technologies in Food Processing

Ali Demirci, Gulten Izmirlioglu, Duygu Ercan

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Abstract

Fermentation has been used industrially either to produce value-added products or to enhance the properties of food, including flavor, texture, and shelf life. Optimization of fermentation is a very important aspect in terms of product specificity and yield. Media optimization, temperature, pH, and strain development are some examples of important parameters to control and are briefly explained. Enzymes have found more applications in the industry due to improvements in fermentation processes, which made enzymes more economical and available for commercial uses. Therefore, in the second part of this chapter, enzymes and industrial applications of enzymes are summarized.

Original languageEnglish (US)
Title of host publicationFood Processing
Subtitle of host publicationPrinciples and Applications: Second Edition
PublisherWiley-Blackwell
Pages107-136
Number of pages30
Volume9780470671146
ISBN (Electronic)9781118846315
ISBN (Print)9780470671146
DOIs
StatePublished - Jun 3 2014

Fingerprint

Food processing
Food Handling
food processing
Fermentation
Enzymes
fermentation
Technology
enzymes
value-added products
Flavors
industrial applications
Industrial applications
shelf life
Industry
flavor
Textures
texture
industry
Food
Temperature

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

Cite this

Demirci, A., Izmirlioglu, G., & Ercan, D. (2014). Fermentation and Enzyme Technologies in Food Processing. In Food Processing: Principles and Applications: Second Edition (Vol. 9780470671146, pp. 107-136). Wiley-Blackwell. https://doi.org/10.1002/9781118846315.ch6
Demirci, Ali ; Izmirlioglu, Gulten ; Ercan, Duygu. / Fermentation and Enzyme Technologies in Food Processing. Food Processing: Principles and Applications: Second Edition. Vol. 9780470671146 Wiley-Blackwell, 2014. pp. 107-136
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Demirci, A, Izmirlioglu, G & Ercan, D 2014, Fermentation and Enzyme Technologies in Food Processing. in Food Processing: Principles and Applications: Second Edition. vol. 9780470671146, Wiley-Blackwell, pp. 107-136. https://doi.org/10.1002/9781118846315.ch6

Fermentation and Enzyme Technologies in Food Processing. / Demirci, Ali; Izmirlioglu, Gulten; Ercan, Duygu.

Food Processing: Principles and Applications: Second Edition. Vol. 9780470671146 Wiley-Blackwell, 2014. p. 107-136.

Research output: Chapter in Book/Report/Conference proceedingChapter

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Demirci A, Izmirlioglu G, Ercan D. Fermentation and Enzyme Technologies in Food Processing. In Food Processing: Principles and Applications: Second Edition. Vol. 9780470671146. Wiley-Blackwell. 2014. p. 107-136 https://doi.org/10.1002/9781118846315.ch6