Frontiers and New Trends in the Science of Fermented Food and Beverages
eBook - PDF

Frontiers and New Trends in the Science of Fermented Food and Beverages

  1. 152 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Frontiers and New Trends in the Science of Fermented Food and Beverages

About this book

From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials.

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Yes, you can access Frontiers and New Trends in the Science of Fermented Food and Beverages by Rosa Lidia Solís-Oviedo,Ángel de la Cruz Pech-Canul, Rosa Lidia Solís-Oviedo, Ángel de la Cruz Pech-Canul in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Biochemistry. We have over one million books available in our catalogue for you to explore.

Information

Publisher
IntechOpen
Year
2019
Print ISBN
9781789854954
eBook ISBN
9781839620492
Topic
Biological Sciences
Subtopic
Biochemistry
Index
Biological Sciences

Table of contents

  1. Frontiers and New Trends in the Science of Fermented Food and Beveragesn
  2. Contents
  3. Preface
  4. Chapter1 Alcoholic Beverages and Human Health: An Overview
  5. Chapter2 Usage of Kombucha‘Tea Fungus’ for Enhancement of Functional Properties of Herbal Beverages
  6. Chapter3 The Role of UV-Visible Spectroscopy for Phenolic Compounds Quantification inWinemaking
  7. Chapter4 Probiotic, Prebiotic and Synbiotic Products in Human Health
  8. Chapter5 African Fermented Food Condiments: Microbiology Impacts on Their Nutritional Values
  9. Chapter6 Pursuing the Perfect Performer of Fermented Beverages: GMMs vs. Microbial Consortium
  10. Chapter7 Perspectives and Uses of Non- Yeasts in Fermented Beverages
  11. Chapter 8 Torulaspora delbrueckii: Towards Innovating in the Legendary Baking and Brewing Industries