Advances in Fermented Foods and Beverages

Improving Quality, Technologies and Health Benefits

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Advances in Fermented Foods and Beverages by , Elsevier Science
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Author: ISBN: 9781782420248
Publisher: Elsevier Science Publication: September 20, 2014
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9781782420248
Publisher: Elsevier Science
Publication: September 20, 2014
Imprint: Woodhead Publishing
Language: English

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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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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