Handbook of Sourdough Microbiota and Fermentation
Food Safety, Health Benefits, and Product Development
João Miguel Rocha editor Fatih Ozogul editor Elena Bartkiene editor
Format:Paperback
Publisher:Elsevier Science Publishing Co Inc
Published:23rd Oct '24
Currently unavailable, and unfortunately no date known when it will be back
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.
ISBN: 9780443186226
Dimensions: unknown
Weight: 450g
494 pages