Search Results for: Fermented Foods Part Ii

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the

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 is the first scientific reference that addresses the properties of fermented foods in nutrition by examining th

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

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