Fermented Foods, Part II

Technological Interventions

Häftad, Engelska, 2021

Av Ramesh C. Ray, Didier Montet, India) Ray, Ramesh C. (Central Tuber Crops Research Institute, France) Montet, Didier (International Center for Agricultural Research for Development (Cirad), Montpellier

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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.

Produktinformation

Utgivningsdatum2021-03-31
Mått156 x 234 x undefined mm
Vikt453 g
FormatHäftad
SpråkEngelska
SerieFood Biology Series
Antal sidor525
FörlagTaylor & Francis Ltd
ISBN9780367782252

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