Advances in fermented foods and beverages : improving quality, technologies and health benefits /

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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...

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Bibliographic Details
Call Number:Libro Electrónico
Other Authors: Holzapfel, Wilhelm (Editor), Alessandria, V. (Contributor)
Format: Electronic eBook
Language:Inglés
Published: Cambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, 2015.
Series:Woodhead Publishing in food science, technology, and nutrition ; no. 265.
Subjects:
Fermentation.
Beverages > Microbiology.
Fermented foods.
Aliments ferment�es.
SCIENCE > Chemistry > Industrial & Technical.
TECHNOLOGY & ENGINEERING > Chemical & Biochemical.
Beverages > Microbiology
Fermentation
Fermented foods
Online Access:Texto completo
Description
Summary: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.
Physical Description:1 online resource (587 pages) : illustrations, tables
Bibliography:Includes bibliographical references at the end of each chapters and index.
ISBN:9781782420248
178242024X
1782420150
9781782420156

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