Fermentation Processes Engineering in the Food Industry
The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients.
Saved in:
| Other Authors: | , , |
|---|---|
| Format: | Book Chapter |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press
2013
|
| Series: | Contemporary food engineering
|
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Add Tag | Summary: | The book describes the benefits of fermented foods in human health in both dairy and non-dairy products and beverages. It examines applications of microalgae in the food industry and explains the application of metabolic engineering in the production of fermented food ingredients. |
|---|---|
| Item Description: | Includes index |
| Physical Description: | xxiv, 486 pages 24 cm |
| ISBN: | 9781439887653 1439887659 |
Food fermentation 
Fermented Foods and Beverages of the World