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

• Other Authors: Holzapfel, Wilhelm, (Editor), Alessandria, V., (Contributor)
• Format: eBook
• Language: English
• Published: Cambridge, England ; Waltham, Massachusetts ; Kidlington, England : Woodhead Publishing, 2015.
• Series: Woodhead Publishing in food science, technology, and nutrition ; no. 265.
• Subjects: Fermentation.; Beverages > Microbiology.; Fermented foods.; elektronické knihy; electronic books
• ISBN: 9781782420248; 178242024X; 1782420150; 9781782420156
• Physical Description: 1 online resource (587 pages) : illustrations, tables
• Access: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty

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.