Soft Chemistry and Food Fermentation

• Other Authors: Grumezescu, Alexandru Mihai (Editor), Holban, Alina Maria (Editor)
• Format: Electronic eBook
• Language: English
• Published: London : Academic Press, [2017]
• Series: Handbook of food bioengineering ; volume 3.
• Subjects: chemie pevných látek; fermentace; fermentované potraviny; solid state chemistry; fermentation; fermented food; příručky; elektronické knihy; handbooks and manuals; electronic books
• ISBN: 9780128112045; 9780128114124
• Physical Description: 1 online zdroj : ilustrace
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity

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 - Resumé vydavatele