Fermented Foods, Part II: Technological Interventions (Food Biology Series) - Softcover
Book 9 of 17: Food Biology
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.
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About the Author
Ramesh C. Ray, Didier Montet
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Fermented Foods, Part II: Technological Interventions
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Taylor & Francis Ltd, 2021
ISBN 10: 0367782251
ISBN 13: 9780367782252
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