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Fermented Foods, Part II: Technological Interventions

Fermented Foods, Part II: Technological Interventions

Paperback

Series: Food Biology

Technology & EngineeringGeneral Science

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ISBN10: 0367782251
ISBN13: 9780367782252
Publisher: CRC Press
Published: Mar 31 2021
Pages: 525
Language: English

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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