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Fermented Foods, Part II: Technological Interventions by Ramesh C. Ray
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Fermented Foods, Part II: Technological Interventions by Ramesh C. Ray

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9780367782252
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9780367782252
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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.



About the Author
Ramesh C. Ray, Didier Montet


Book Information
ISBN 9780367782252
Author Ramesh C. Ray
Format Paperback
Page Count 525
Imprint CRC Press
Publisher Taylor & Francis Ltd
Weight(grams) 453g

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