Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health.

Book Information
ISBN 9780128114124
Author Alexandru Mihai Grumezescu
Format Paperback
Page Count 548
Imprint Academic Press Inc
Publisher Elsevier Science Publishing Co Inc
Weight(grams) 970g