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  • Fermented Foods and Beverages

    Functionalities and Nutritional Aspects

    by Dr Ramesh C Ray, Professor Oluwafemi Ayodeji Adebo, Dr. S. Chakkaravarthi, Dr Mehul Chudasama, Dr Shiro Yamashoji, Dr Keshab Chandra Mondal, Hatice Kalkan Yildirim, Professor Latiful Bari, Dr P. Saranraj0, Dr Upasana Sarma1, Prof. Sanjib Patra2 ...
    Series series Fermented Foods and Beverages
    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. While the creation of traditional ... Read more

    $131.09 USD