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Advances in fermented foods and beverages : improving quality, technologies and health benefits / edited by Wilhelm Holzapfel.
- 其他作者：
- 出版： Cambridge, UK ;Waltham, MA, USA : Elsevier Woodhead Publishing 2015
- 叢書名： Woodhead Publishing series in food science, technology and nutrition ;number 265
- 主題： Fermented foods , Fermented foods--Health aspects. , Fermented foods--Microbiology. , Fermentation.
- ISBN： 9781782420156 (hbk.) :: US$365 、 1782420150 (hbk.)
- 一般註：Includes bibliographical references and index.
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讀者標籤：
- 系統號： 005222195 | 機讀編目格式
館藏資訊
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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