Name: Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development (en Inglés)
Price: 249.48 USD
Availability: InStock
Author: Ozogul, Fatih ; Rocha, João Miguel ; Bartkiene, Elena
ISBN: 9780443186226

portada Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development (en Inglés)

Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development (en Inglés)

Formato

Libro Físico

Editorial

Academic Press

Autor

Ozogul, Fatih ; Rocha, João Miguel ; Bartkiene, Elena

Idioma

Inglés

N° páginas

584

Encuadernación

Tapa Blanda

ISBN13

9780443186226

Categorías

Microbiología (no médica)
Tecnología de los alimentos y las bebidas
Industria pecuaria

Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development (en Inglés)

Ozogul, Fatih ; Rocha, João Miguel ; Bartkiene, Elena (Autor) · Academic Press · Tapa Blanda

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Reseña del libro "Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development (en Inglés)"

Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and beyond. Structured in a way that provides the latest findings and most recent approaches and trends on sourdough this book also emphasizes the biotechnological aspects, such as fermentation, food processing and the use of beneficial microorganisms and their metabolites in different ways and in different industries. Written by experts from a multidisciplinary perspective, this book is a remarkable reference to a wide range of audiences with different backgrounds, from academics and researchers in food science to industrial food engineers and technicians, food plant managers, and new product and processing developers/managers in food packaging and preservation.