Advances in Fermented Foods and Beverages

  • Author : Wilhelm Holzapfel
  • Publsiher : Elsevier
  • Release : 20 September 2014
  • ISBN : 9781782420248
  • Page : 586 pages
  • Rating : 4/5 from 21 voters

Download or read online book entitled Advances in Fermented Foods and Beverages written by Wilhelm Holzapfel and published by Elsevier. This book was released on 20 September 2014 with total page 586 pages. Available in PDF, EPUB and Kindle. Get best books that you want by click Get Book Button and Read as many books as you like. Book Excerpt : 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.

Advances in Fermented Foods and Beverages

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Author: Wilhelm Holzapfel
Publisher: Elsevier
Relase: 2014-09-20
ISBN: 9781782420248
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