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Language: en
Pages: 488
Pages: 488
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s
Language: en
Pages: 490
Pages: 490
Type: BOOK - Published: 2020-10-26 - Publisher: The Crowood Press
The age-old practice of food fermentation is enjoying a well-earned renaissance. As knowledge around the importance of our gut microbiota has grown, so too has
Language: en
Pages: 762
Pages: 762
Type: BOOK - Published: 2016-09-12 - Publisher: Academic Press
Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining th
Language: en
Pages: 225
Pages: 225
Type: BOOK - Published: 2021-04-08 - Publisher: Reaktion Books
Fermented Foods serves up the history and science behind some of the world’s most enduring food and drink. It begins with wine, beer, and other heady brews be
Language: en
Pages: 322
Pages: 322
Type: BOOK - Published: 2016 - Publisher: Chelsea Green Publishing
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new