Fermented Foods, Part II - Technological Interventions (Paperback)

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.

General

Imprint:	Crc Press
Country of origin:	United Kingdom
Series:	Food Biology Series
Release date:	March 2021
First published:	2017
Editors:	Ramesh C. Ray • Didier Montet
Dimensions:	234 x 156mm (L x W)
Format:	Paperback
Pages:	525
ISBN-13:	978-0-367-78225-2
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-367-78225-1
Barcode:	9780367782252

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