Fermented foods. Part II: Technological interventions

Ray Ramesh C., Montet Didier. 2017. Fermented foods. Part II: Technological interventions. Boca Raton : CRC Press, 525 p. (Food Biology Series) ISBN 978-1-1386-3784-9

Résumé : This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the 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 includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.

Classification Agris : Q02 - Traitement et conservation des produits alimentaires

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Editeurs scientifiques et affiliations

• Ray Ramesh C., CTCRI (IND)
• Montet Didier, CIRAD-PERSYST-UMR Qualisud (FRA)

Source : Cirad-Agritrop (https://agritrop.cirad.fr/587779/)

Métriques

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