Title: Fermented Foods, Part II: Technological Interventions (Food Biology Series)
Publisher: CRC Press
Publication Date: 2017
Language: English
ISBN 10: 113863784X
ISBN 13: 9781138637849
Binding: Hardcover
Condition: New

About this title

Synopsis

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.

About the Author

Ramesh C. Ray, Didier Montet

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