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Fermented Foods and Beverages: Functionalities and Nutritional Aspects
By Vasco Azevedo (Editor), Ramesh C Ray (Editor), Oluwafemi Ayodeji Adebo (Contribution by), S. Chakkaravarthi (Contribution by), Mehul Chudasama (Contribution by), Shiro Yamashoji (Contribution by), Keshab Chandra Mondal (Contribution by), Hatice Kalkan Yildirim (Contribution by), Latiful Bari (Contribution by), P. Saranraj (Contribution by), Upasana Sarma (Contribution by), Sanjib Patra (Contribution by)
eBook
$182.00
By Vasco Azevedo (Editor), Ramesh C Ray (Editor), Oluwafemi Ayodeji Adebo (Contribution by), S. Chakkaravarthi (Contribution by), Mehul Chudasama (Contribution by), Shiro Yamashoji (Contribution by), Keshab Chandra Mondal (Contribution by), Hatice Kalkan Yildirim (Contribution by), Latiful Bari (Contribution by), P. Saranraj (Contribution by), Upasana Sarma (Contribution by), Sanjib Patra (Contribution by)
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Fermentation is one of the oldest and most widely used methods for enhancing the nutritional value of food. From an early point in the development of agriculture and animal husbandry, microbial fermentation has been used to preserve grains, dairy, fish and meat products from bacterial contamination, to extend their shelf life and to enrich their flavour.While the creation of traditional functional foods such as yogurt, cheese, sauerkraut, pickles and fermented grain dishes and beverages (in...