Fermented Foods, Part II: Technological Interventions
Author:   Ramesh C. Ray (Central Tuber Crops Research Institute, India) ,  Didier Montet (International Center for Agricultural Research for Development (Cirad), Montpellier, France)
Publisher:   Taylor & Francis Ltd
ISBN:  

9780367782252


Pages:   525
Publication Date:   31 March 2021
Format:   Paperback
Availability:   In Print   Availability explained
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Fermented Foods, Part II: Technological Interventions


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Overview

This book reviews the use of fermentation to develop healthy and functional foods and beverages and the commercialization of fermented food products through the use of biotechnology. The first two sections cover the health and functional benefits of fermented foods and the latter two sections include chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach supermarkets all over the world.

Full Product Details

Author:   Ramesh C. Ray (Central Tuber Crops Research Institute, India) ,  Didier Montet (International Center for Agricultural Research for Development (Cirad), Montpellier, France)
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Weight:   0.453kg
ISBN:  

9780367782252


ISBN 10:   0367782251
Pages:   525
Publication Date:   31 March 2021
Audience:   College/higher education ,  General/trade ,  Tertiary & Higher Education ,  General
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Ramesh C. Ray, Didier Montet

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