Opening book details…
Can I read Fermented Foods, Part II: Technological Interventions (Food Biology Series) on EtoBox?
Fermented Foods, Part II: Technological Interventions (Food Biology Series) by Ramesh C Ray; Didier Montet; CRC Press is a nonfiction available to read on EtoBox.
What is Fermented Foods, Part II: Technological Interventions (Food Biology Series) about?
This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the 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 includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.
Who reads Fermented Foods, Part II: Technological Interventions (Food Biology Series)?
It is typically read by self-directed learners exploring a subject in depth.
Common subject areas: history, science, philosophy, social sciences.
- Author
- Ramesh C Ray; Didier Montet; CRC Press
- Publisher
- CRC Press Taylor & Francis Group
- Published
- 2017
- Language
- EN
- ISBN
- 9780367782252
- Category
- nonfiction
- Subjects
- Science, Technology, Engineering
Other editions & translations
More by Ramesh C Ray; Didier Montet; CRC Press
Browse all works by Ramesh C Ray; Didier Montet; CRC Press
Similar books
- Fermented Foods, Part I : Biochemistry and Biotechnology — Didier Montet (2015)
- Bioactive Compounds in Fermented Foods: Health Aspects (Food Biology Series) — Amit Kumar Rai , Anu Appaiah K. A. (2021)
- Microbiology and Technology of Fermented Foods (Institute of Food Technologists Series) — Robert W Hutkins; John Wiley & Sons (2018)
- Indigenous Fermented Foods of Southeast Asia (Fermented Foods and Beverages Series) — J. David Owens; Lilis Nuraida; Ngo Thi Phuong Dung; Renu Pinthong; Leonards S Mendoza; Wonnop Visessanguan; Sardjono Atmoko (2014)
- Handbook of Fermented Functional Foods (Functional Foods and Nutraceuticals) — Edward R.(Ted) Farnworth (2003)
- Health Benefits of Fermented Foods and Beverages — Tamang B.P. (2015)