Advances in fermented foods and beverages : improving quality, technologies and health benefits /

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Bibliographic Details
Imprint:	Cambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, 2015. ©2015
Description:	1 online resource (587 pages) : illustrations, tables
Language:	English
Series:	Woodhead Publishing Series in Food Science, Technology and Nutrition ; number 265 Woodhead Publishing in food science, technology, and nutrition ; no. 265.
Subject:	Fermentation. Beverages -- Microbiology. Fermented foods. Beverages -- Microbiology. Fermentation. Fermented foods. Electronic books.
Format:	E-Resource Book
URL for this record:	http://pi.lib.uchicago.edu/1001/cat/bib/11906806

Hidden Bibliographic Details
Other authors / contributors:	Holzapfel, Wilhelm, editor. Alessandria, V., contributor.
ISBN:	9781782420248 178242024X 1782420150 9781782420156 9781782420156
Notes:	Includes bibliographical references at the end of each chapters and index. Print version record.
Summary:	Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.
Other form:	Print version: Advances in fermented foods and beverages : improving quality, technologies and health benefits. Cambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, ©2015 xxv, 559 pages Woodhead Publishing in food science, technology, and nutrition ; Number 265 9781782420156

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