ler totalmente Fermented Foods and Beverages: Functionalities and Nutritional Aspects (English Edition)

Fermentation is one of the oldest and most widely used methods for enhancing the nutritional value of food. From an early point in the development of agriculture and animal husbandry, microbial fermentation has been used to preserve grains, dairy, fish and meat products from bacterial contamination, to extend their shelf life and to enrich their flavour. This book discusses the history of the origin and evolution of fermented foods, giving an overview of the microorganisms involved in food fermentation and their physiological and metabolic properties. Different chapters are devoted to the major fermented foods produced around the world with coverage including microbiological and technological features for the manufacture of these foods, such as cereal-based foods and beverages, legume-based foods, fish fermentation, fermented vegetables, fermented milk and dairy products, kombucha fermentation and more. Aimed at those dedicated to studying fermented food technology and those with a more general interest in the area, this book is a must have for anyone wanting to increase their knowledge of fermented foods and the benefits of their consumption.

Procurando Fermented Foods and Beverages: Functionalities and Nutritional Aspects (English Edition)? Aqui você encontra tudo sobre este livro de Ramesh C. Ray, publicado por CABI em 23 de dezembro de 2025. Nesta página estão a descrição da obra, os detalhes da edição (314 páginas) e os formatos disponíveis para baixar: pdf, epub, txt, djvu. Se você gosta de Inglês e Outras Línguas, Por Idioma, eBooks em inglês, Ciência e Tecnologia, explore também outros títulos da mesma categoria no Encontrando os melhores livros. Veja ainda as outras obras de Ramesh C. Ray em nosso catálogo.