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£167.29 £137.46 £143.97 £150.48 £156.98 £163.49 £170.00 01 August 2026 21 August 2026 10 September 2026 30 September 2026 20 October 2026
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15 days · current 28 days 13 days 12 days 13 days 0 7 14 21 28 £140 £148 £153 £159 £167 Days at Price

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Most common price: £148 (28 days, 34.6%)

Price range: £140 - £167

Price levels: 5 different prices over 81 days

Description

This book presents the trends in research on fermented foods, introducing successful cases related to the fermentation of foods in restaurants, ideas for popularizing fermented foods among the population, as well as pioneering and inspiring initiatives aimed at regulating the production and marketing of fermented foods. Fermentation has been used for thousands of years to produce a variety of foods. In the last decades, research has been increasingly devoted to the study of fermented food’s microbiome, unraveling the main aspects of the ecology of bacteria, fungi, and viruses and their impacts on product quality. Recently, research focused on the functionality of fermented foods, which has shown health benefits associated with their consumption. The science of food fermentation has evolved very quickly, mainly from the development of omic-based approaches widely used in studies around the world. Thus, despite the vast content about the microbiology of bioprocesses used in the production of fermented foods and beverages, novel insights are constantly provided by research in the area.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
24 October 2024
Listed Since
04 August 2024

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