Fermented Foods, Part II: Technological Interventions - Food Biology Series - Didier , Montpellier, France) Montet-Ramesh C. Ray - Books - Taylor & Francis Ltd - 9781138637849 - March 21, 2017
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Didier , Montpellier, France) Montet-Ramesh C. Ray
Fermented Foods, Part II: Technological Interventions - Food Biology Series 1st edition

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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.

525 pages, 38 black & white illustrations, 16 colour illustrations

Media Books     Hardcover Book   (Book with hard spine and cover)
Released March 21, 2017
ISBN13 9781138637849
Publishers Taylor & Francis Ltd
Pages 525
Dimensions 156 × 234 × 33 mm   ·   870 g
Language English  
Editor Montet, Didier
Editor Ray, Ramesh C.

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