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Fermented Foods, Part II
Language: en
Pages: 525
Authors: Ramesh C. Ray
Categories: Technology & Engineering
Type: BOOK - Published: 2017-05-25 - Publisher: CRC Press

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This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food product
Advances in Fermented Foods and Beverages
Language: en
Pages: 586
Authors: Wilhelm Holzapfel
Categories: Technology & Engineering
Type: BOOK - Published: 2014-09-20 - Publisher: Elsevier

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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
Fermented Foods, Part I
Language: en
Pages: 413
Authors: Didier Montet
Categories: Science
Type: BOOK - Published: 2016-04-19 - Publisher: CRC Press

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Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy
Fermented Foods in Health and Disease Prevention
Language: en
Pages: 762
Authors: Juana Frías
Categories: Science
Type: BOOK - Published: 2016-09-12 - Publisher: Academic Press

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Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining th
Microbiology and Technology of Fermented Foods
Language: en
Pages: 488
Authors: Robert W. Hutkins
Categories: Technology & Engineering
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons

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While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s