Fermented food play an important proactive role in the human diet.
In many developing and under developed countries, fermented food is
a cheap source of nutrition. Currently, more than 3500 different
fermented foods are consumed by humans throughout the world; many
are indigenous and produced in small quantities, however, the
consumption of many fermented foods has gradually increased.
Fermented Food Products presents in-depth insights into various
microbes involved in the production of fermented foods throughout
the world. It also focuses on recent developments in the fermented
food microbiology field along with biochemical changes that are
happening during the fermentation process. * Describes various
fermented food products, especially indigenous products * Presents
health benefits of fermented food products * Explains mechans
involved in the production of fermented foods * Discusses molecular
tools and its applications and therapeutic uses of fermented foods
The book provides a comprehensive account about diversified ethnic
fermented food products. Readers will get updated information
regarding various types of fermented food products and will learn
the effect these fermented food products have on human health.
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