Fermented Foods, Part II Image close
Fermented Foods, Part II on Hardback
Fermented Foods, Part II on Hardback
Show Hide Adult Content

Non-Fiction Books:

Home  
Books  
Non-Fiction  
Technology  
Industrial chemistry & manufacturing technologies  
Industrial chemistry  
Food & beverage technology

Fermented Foods, Part II

Sorry, this product is not currently available to order

Here are some other products you might consider...

Explore more Food Biology Series

See all products in this series

Winemaking
$302.00
Winemaking
Paperback / softback
Available - Usually ships in 3-4 weeks
Bioactive Compounds in Fermented Foods
$146.00
Bioactive Compounds in Fermented Foods
Paperback / softback
Available - Usually ships in 2-3 weeks
Fermented Meat Products
$109.00
Fermented Meat Products
Paperback / softback
Available - Usually ships in 2-3 weeks
Bioactive Compounds in Fermented Foods on Hardback
$593.00
Bioactive Compounds in Fermented Foods
Hardback
Available - Usually ships in 3-4 weeks
Mycotoxins in Food and Beverages on Hardback
$517.00
Mycotoxins in Food and Beverages
Hardback
Available - Usually ships in 3-4 weeks
Authenticity of Foods of Plant Origin on Hardback
$491.00
Authenticity of Foods of Plant Origin
Hardback
Available - Usually ships in 3-4 weeks
Mycotoxins in Food and Beverages on Hardback
$568.00
Mycotoxins in Food and Beverages
Hardback
Available - Usually ships in 3-4 weeks
Encapsulation in Food Processing and Fermentation on Hardback
$517.00
Encapsulation in Food Processing and Fermentation
Hardback
Available - Usually ships in 3-4 weeks
Microorganisms and Fermentation of Traditional Foods on Hardback
$647.00
Microorganisms and Fermentation of Traditional Foods
Hardback
Available - Usually ships in 3-4 weeks

Recommended for you

Recommended from your browsing history

Fermented Foods, Part II

Technological Interventions
Click to share your rating 0 ratings (0.0/5.0 average) Thanks for your vote!

Format:

Hardback
Unavailable
Sorry, this product is not currently available to order

Description

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.

Author Biography:

Ramesh C. Ray, Didier Montet
Release date NZ
March 21st, 2017
Audiences
  • Professional & Vocational
  • Tertiary Education (US: College)
Contributors
  • Edited by Didier Montet
  • Edited by Ramesh C. Ray
Illustrations
16 Illustrations, color; 38 Illustrations, black and white
Pages
525
Dimensions
156x235x33
ISBN-13
9781138637849
Product ID
26247093

Customer reviews

Nobody has reviewed this product yet. You could be the first!

Write a Review

Marketplace listings

There are no Marketplace listings available for this product currently.
Already own it? Create a free listing and pay just 9% commission when it sells!

Sell Yours Here

Help & options

Filed under...

Books >
Non-Fiction >
Technology >
Industrial chemistry & manufacturing technologies >
Industrial chemistry >
Food & beverage technology