Advances in Fermented Foods and Beverages || Exopolysaccharides from fermented dairy products and health promotion

Advances in Fermented Foods and Beverage

Advances in Fermented Foods and Beverages || Probiotic fermented foods and health promotion

✍ Ouwehand, A.C. 📂 Article 📅 2015 🏛 Elsevier ⚖ 469 KB

Advances in Fermented Foods and Beverage

Advances in Fermented Foods and Beverages || Copyright

✍ , 📂 Article 📅 2015 🏛 Elsevier 🌐 English ⚖ 159 KB

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of ferment

Advances in Fermented Foods and Beverage

Advances in Fermented Foods and Beverages || Conjugated linoleic acid production in fermented foods

✍ Csapó, J. 📂 Article 📅 2015 🏛 Elsevier 🌐 English ⚖ 976 KB

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of ferment

Advances in Fermented Foods and Beverage

Advances in Fermented Foods and Beverages || Related titles

✍ , 📂 Article 📅 2015 🏛 Elsevier 🌐 English ⚖ 19 KB

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of ferment

Advances in Fermented Foods and Beverage

Advances in Fermented Foods and Beverages || Front Matter

✍ , 📂 Article 📅 2015 🏛 Elsevier 🌐 English ⚖ 141 KB

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of ferment

Advances in Fermented Foods and Beverage

Advances in Fermented Foods and Beverages || Lactic acid bacteria as antifungal agents

✍ Bianchini, A. 📂 Article 📅 2015 🏛 Elsevier 🌐 English ⚖ 669 KB

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of ferment