Advances in fermented foods and beverages : improving quality, technologies and health benefits /
by Holzapfel, Wilhelm; Alessandria, V; Ohio Library and Information Network.
Material type:
BookSeries: Description: 1 online resource (587 pages) : illustrations, tables.ISBN: 9781782420248; 178242024X; 1782420150; 9781782420156.Subject(s): Fermentation | Beverages | Fermented foodsDDC classification: 664 HOL 2015 A035 Or. Online resources: Click here to access online | Click here to access online Summary: 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 the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products
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Library Block A A035 | 664 HOL 2015 A035 Or. (Browse shelf) | In transit from Library Block B to Library Block A since 13/11/2023 | |
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Library Block A A035 | 664 HOL 2015 A035 Or. (Browse shelf) | In transit from Library Block B to Library Block A since 04/01/2024 | |
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Library Block B A035 | 664 HOL 2015 A035 Or. (Browse shelf) | In transit from Library Block B to Library Block A since 26/01/2024 |
Browsing Library Block A Shelves , Shelving location: A035 Close shelf browser
| 641 DEM 2018 A035 Or. Principles of Food Chemistry / | 641 DEM 2018 A035 Or. Principles of Food Chemistry / | 658 RHO 2019 A035 Or. Successful business plan : | 664 HOL 2015 A035 Or. Advances in fermented foods and beverages : | 664 HOL 2015 A035 Or. Advances in fermented foods and beverages : | 664 HOL 2015 A035 Or. Advances in fermented foods and beverages : | 664 LAB 2013 A035 Or. Laboratory exercises for sensory evaluation / |
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 the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products
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