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Advances in fermented foods and beverages : improving quality, technologies and health benefits /
Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of ferment...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge, England ; Waltham, Massachusetts ; Kidlington, England :
Woodhead Publishing,
2015.
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| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 265. |
| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products. |
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| Descripción Física: | 1 online resource (587 pages) : illustrations, tables |
| Bibliografía: | Includes bibliographical references at the end of each chapters and index. |
| ISBN: | 9781782420248 178242024X 1782420150 9781782420156 |