Handbook of Fermented Food and Beverage
eBook - PDF

Handbook of Fermented Food and Beverage

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

Handbook of Fermented Food and Beverage

About this book

Fermentation became popular with the dawn of civilization because it not only preserved food but also gave it a variety of tastes, forms, and other sensory sensations. Slowly, people have realized the nutritional and therapeutic value of fermented foods and drinks and this has made fermented food even more popular.The art of fermentation originated in the Indian subcontinent in the settlements that predate The Great Indus Valley Civilisation.The book is divided into 17 chapters which mainly cover introduction, history, basic principles, kind of fermentations, yeast fermentations and its products, bacterial fermentations and its products, fermented cereals, soy foods and soybean paste, fermented fish, milk and meat products, benefits of fermented fruits and vegetables and fermented food and its quality control. Important references have been also appended at the end of book.It is hoped that this book is very useful for students and teachers of food science & technology, food microbiology, food biotechnology, human nutrition but can also be a ready reference for research scholars, professionals in the food industry.

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Yes, you can access Handbook of Fermented Food and Beverage by Oralugbagbe, Gboyega in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents