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Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development
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(Buch) |
Dieser Artikel gilt, aufgrund seiner Grösse, beim Versand als 3 Artikel!
Lieferstatus: |
Vorankündigung |
Veröffentlichung: |
ANGEKÜNDIGT (Oktober 2024)
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Genre: |
Naturwissensch., Medizin, Technik |
ISBN: |
9780443186226 |
EAN-Code:
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9780443186226 |
Verlag: |
Elsevier Science Publishing Co Inc |
Einband: |
Kartoniert |
Sprache: |
English
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Dimensionen: |
H 276 mm / B 216 mm / D 0 mm |
Seiten: |
474 |
Bewertung: |
Keine Bewertung vor Veröffentlichung möglich.
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Inhalt: |
Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and beyond. Structured in a way that provides the latest findings and most recent approaches and trends on sourdough this book also emphasizes the biotechnological aspects, such as fermentation, food processing and the use of beneficial microorganisms and their metabolites in different ways and in different industries. Written by experts from a multidisciplinary perspective, this book is a remarkable reference to a wide range of audiences with different backgrounds, from academics and researchers in food science to industrial food engineers and technicians, food plant managers, and new product and processing developers/managers in food packaging and preservation. |
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