FERMENTED FOODS II: technological interventions
Ramesh C. Ray, Didier MontetThis book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the 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 includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.
Année:
2017
Edition:
1
Editeur::
CRC Press
Langue:
english
Pages:
525
ISBN 10:
113863784X
ISBN 13:
9781138637849
Collection:
Food Biology Series
Fichier:
PDF, 5.93 MB
IPFS:
,
english, 2017