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Fermented Foods, Part II : Technological Interventions, EPUB eBook

Fermented Foods, Part II : Technological Interventions EPUB

Edited by Ramesh C. Ray, Didier Montet

Part of the Food Biology Series series

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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.

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