Fermented Foods, Part II : Technological Interventions Hardback
Edited by Ramesh C. (Central Tuber Crops Research Institute, India) Ray, Didier (International Center for Agricultural Research for Development (Cirad), Montpellier, Montet
Part of the Food Biology Series series
Hardback
Description
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.
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:525 pages, 16 Illustrations, color; 38 Illustrations, black and white
- Publisher:Taylor & Francis Ltd
- Publication Date:21/03/2017
- Category:
- ISBN:9781138637849
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:525 pages, 16 Illustrations, color; 38 Illustrations, black and white
- Publisher:Taylor & Francis Ltd
- Publication Date:21/03/2017
- Category:
- ISBN:9781138637849
