Fermented Foods, Part II : Technological Interventions

Book Details

Format Paperback / Softback

Book Series Food Biology Series

ISBN-10 0367782251

ISBN-13 9780367782252

Publisher Taylor & Francis Ltd

Imprint CRC Press

Country of Manufacture GB

Country of Publication GB

Publication Date Mar 31st, 2021

Print length 525 Pages

Weight 453 grams

Product Classification: Food & beverage technology

AI Summary

Ksh 9,200.00

Werezi Extended Catalogue 0 in stock

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This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the 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 includes chapters on global and region-sp

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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