Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health.
| ISBN: | 9780128114124 |
| Publication date: | 21st July 2017 |
| Author: | Alexandru Mihai Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, F Grumezescu |
| Publisher: | Academic Press Inc an imprint of Elsevier Science Publishing Co Inc |
| Format: | Paperback |
| Pagination: | 548 pages |
| Series: | Handbook of Food Bioengineering |
| Genres: |
Food and beverage technology |
Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health.
Soft Chemistry and Food Fermentation features in the following genres: Food and beverage technology
Soft Chemistry and Food Fermentation is available in Paperback
Soft Chemistry and Food Fermentation was written by Alexandru Mihai Assistant Professor, Department of Science and Engineering of Oxide Materials and Nanomaterials, F Grumezescu and published by Academic Press Inc an imprint of Elsevier Science Publishing Co Inc
Soft Chemistry and Food Fermentation has 548 pages
Yes it is part of Handbook of Food Bioengineering series