Advances in Fermented Foods and Beverages: Improving Quality, Technologies and Health Benefits (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Woodhead Publishing

Published by Woodhead Publishing, 2014
ISBN 10: 1782420150 / ISBN 13: 9781782420156
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Synopsis: Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

About the Author: Wilhelm Holzapfel, Handong Global University, Korea

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Title: Advances in Fermented Foods and Beverages: ...
Publisher: Woodhead Publishing
Publication Date: 2014
Binding: Hardcover
Book Condition: Used: Good

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