Advances in Fermented Foods and Beverages
：Improving Quality, Technologies and Health Benefits
( Woodhead Publishing Series in Food Science, Technology and Nutrition )
Publication subTitle ：Improving Quality, Technologies and Health Benefits
Publication series ：Woodhead Publishing Series in Food Science, Technology and Nutrition
Publisher： Elsevier Science
Publication year： 2014
E-ISBN: 9781782420248
P-ISBN(Paperback): 9781782420156
P-ISBN(Hardback): 9781782420156
Subject： TS2 food industry
Keyword： 轻工业、手工业
Language： ENG
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Description
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.