CRC Press | Fermented Foods, Part II: Technological Interventions (2017 EN)

Author: Ramesh C. Ray (Editor), Didier Montet (Editor)
Full Title: Fermented Foods, Part II: Technological Interventions
Publisher: CRC Press; 1st edition (May 25, 2017)
Year: 2017
ISBN-13: 9781315205359 (978-1-31-520535-9), 9781138637849 (978-1-13-863784-9), 9780367782252 (978-0-36-778225-2)
ISBN-10: 1315205351, 113863784X, 0367782251
Pages: 525
Language: English
Genre: Food Science: Food Biotechnology
File type: PDF (True)
Quality: 10/10
Price: £180.00


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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