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Fermented Foods, Part II: Technological Interventions
Hardcover
Series: Food Biology
Technology & EngineeringGeneral Science
ISBN13: 9781138637849
Publisher: CRC Press
Published: Mar 21 2017
Pages: 525
Weight: 1.98
Height: 1.30 Width: 6.20 Depth: 9.20
Language: English
This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.
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