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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 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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Detail Information

Series Title

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Call Number

[ITP-LIB-565]

Publisher

mau : Writer’s Digest Books., 2015

Collation

pages cm

Language

English

ISBN/ISSN

9781782420156

Classification

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Content Type

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Media Type

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Carrier Type

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Edition

1st edition.

Subject(s)

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Specific Detail Info

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Statement of Responsibility

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