Handbook of Sourdough Microbiota and Fermentation - Food Safety, Health Benefits, and Product Development

Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and beyond. Structured in a way that provides the latest findings and most recent approaches and trends on sourdough this book also emphasizes the biotechnological aspects, such as fermentation, food processing and the use of beneficial microorganisms and their metabolites in different ways and in different industries. Written by experts from a multidisciplinary perspective, this book is a remarkable reference to a wide range of audiences with different backgrounds, from academics and researchers in food science, through the industrial food engineers and technicians, food plant managers, new product and processing developers/managers in food packaging and preservation, food hazards, food hygiene and safety, food preservation, food quality control, etc.

General

Imprint:	Academic Press Inc
Country of origin:	United States
Release date:	April 2024
First published:	2024
Editors:	Fatih Ozogul • João Miguel Rocha • Elena Bartkiene
Dimensions:	234 x 191mm (L x W)
Pages:	584
ISBN-13:	978-0-443-18622-6
Categories:	Books Promotions
LSN:	0-443-18622-7
Barcode:	9780443186226

Is the information for this product incomplete, wrong or inappropriate? Let us know about it.

Does this product have an incorrect or missing image? Send us a new image.

Is this product missing categories? Add more categories.

Review This Product

No reviews yet - be the first to create one!