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Bacterial Production of Conjugated Linoleic and Linolenic Acid in Foods: A Technological Challenge

✍ Scribed by Gorissen, Lara; Leroy, Frédéric; De Vuyst, Luc; De Smet, Stefaan; Raes, Katleen

Book ID
124081830
Publisher
Taylor and Francis Group
Year
2013
Tongue
English
Weight
956 KB
Volume
55
Category
Article
ISSN
1040-8398

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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