Soft Chemistry and Food FermentationAuthor :
Paperback
Published : Friday 21 July 2017
Description
Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health.
You may also like ...
by
Paperback
14 Apr 2018
Public health and preventive medicine
€228.15
Extended stock – Dispatch 5-7 days
by
Paperback
20 Mar 2018
Food and beverage technology
€139.23
Extended stock – Dispatch 5-7 days
by
Paperback
08 Jan 2018
Microbiology (non-medical)
€138.06
Extended stock – Dispatch 5-7 days
by
Paperback
02 Sep 2017
Food and beverage technology
€138.06
Extended stock – Dispatch 5-7 days
Reviews