000			01520cam a2200265Ii 4500
020			_a9781782420248
020			_a178242024X
020			_a1782420150
020			_a9781782420156
040			_cE7B
082	0	4	_a664 HOL 2015 A035 Or.
245	0	0	_aAdvances in fermented foods and beverages : _bimproving quality, technologies and health benefits /
300			_a1 online resource (587 pages) : _billustrations, tables
490	1		_aWoodhead Publishing Series in Food Science, Technology and Nutrition ;
520			_aFermentation 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
650		0	_aFermentation
650		0	_aBeverages
650		0	_aFermented foods
700	1		_aHolzapfel, Wilhelm,
700	1		_aAlessandria, V.,
710	2		_aOhio Library and Information Network
856	4	0	_uhttps://www.sciencedirect.com/science/book/9781782420156
856	4	0	_uhttp://proxy.ohiolink.edu:9099/login?url=https://www.sciencedirect.com/science/book/9781782420156
942			_cAEDBB
999			_c20808 _d20808