Advances in fermented foods and beverages : improving quality, technologies and health benefits / edited by Wilhelm Holzapfel ; contributors, V. Alessandria [and forty-four others].

Advances in fermented foods and beverages : improving quality, technologies and health benefits /

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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 ferment...

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Bibliographic Details
Other Authors: Holzapfel, Wilhelm (Editor), Alessandria, V. (Contributor)
Format: Electronic eBook
Language:English
Published: Cambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, 2015.
Series:Woodhead Publishing in food science, technology, and nutrition ; no. 265.
Subjects:
Fermentation.
Beverages > Microbiology.
Fermented foods.
Online Access: Full text (Wentworth users only)
Local Note:ProQuest Ebook Central

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