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Microbial production of conjugated linoleic and linolenic acids in fermented foods: Technological bottlenecks

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

Book ID
112082599
Publisher
John Wiley and Sons
Year
2012
Tongue
English
Weight
153 KB
Volume
114
Category
Article
ISSN
1438-7697

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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