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CRC Press Beneficial Microbes in Fermented and Functional Foods - CRC Press

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£229.30 £217.84 £222.42 £227.01 £231.59 £236.18 £240.77 25 July 2026 12 August 2026 31 August 2026 19 September 2026 08 October 2026
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Description

Beneficial Microbes in Fermented and Functional Foods by CRC Press is a comprehensive resource exploring the physiology and functional aspects of microorganisms in fermented and functional foods. This book examines recent advances in food technology and molecular biology techniques used to develop fermented and functional foods, featuring contributions from international experts. It covers the prospective applications of microorganisms and their metabolic pathways in food production, offering readers an in-depth understanding of how beneficial microbes enhance food functionality and health benefits. Whether you are a food scientist, nutritionist, or health-conscious consumer interested in the science behind fermented foods, this guide provides evidence-based insights into microbial applications in modern food systems and their role in functional nutrition.

Key Features

CRC Press publishes this authoritative guide on beneficial microbes in fermented and functional foods with expert international contributions.

The book explores physiology and functional aspects of microorganisms used in fermented and functional food production.

Covers advances in food technology and molecular biology techniques for developing fermented and functional foods.

Examines prospective applications of microorganisms and their metabolic activities in food systems.

Designed for food scientists, nutritionists, and professionals interested in functional food development and fermentation science.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
17 December 2014
Listed Since
03 April 2014

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