African Fermented Food Products- New Trends (Hardcover, 1st ed. 2022)

Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.

General

Imprint:	Springer Nature Switzerland AG
Country of origin:	Switzerland
Release date:	February 2022
First published:	2022
Editors:	Abdel Moneim Elhadi Sulieman • Abdalbasit Adam Mariod
Dimensions:	235 x 155mm (L x W)
Format:	Hardcover
Pages:	584
Edition:	1st ed. 2022
ISBN-13:	978-3-03-082901-8
Categories:	Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	3-03-082901-4
Barcode:	9783030829018

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