Fermented Foods, Part II: Technological Interventions

1st Edition

Ramesh C. Ray, Didier Montet

CRC Press
Published March 21, 2017
Reference - 525 Pages - 16 Color & 38 B/W Illustrations
ISBN 9781138637849 - CAT# K32131
Series: Food Biology Series

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Summary

This 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.

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