Fermented foods. Part I: Biochemistry and biotechnology

Montet D. (ed.), Ray R.C. (ed.)
2016

Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food industries. As a result, the microorganisms, process biochemistry, manufacturing, and down-streaming ...

Traitement et conservation des produits alimentaires; Composition des produits alimentaires