£229.44

CRC Press - Beneficial Microbes in Fermented and Functional Foods

Name: CRC Press - Beneficial Microbes in Fermented and Functional Foods
Brand: CRC Press
Price: 220.82 GBP
Availability: InStock

93 black & white illustrations, 54 black

Low Fat

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Description

As consumer interest in the health benefits of fermented and functional foods grows, staying updated on scientific advancements is essential. Beneficial Microbes in Fermented and Functional Foods provides a detailed overview of the physiology and functional aspects of microbes used in these food categories. This resource explores how molecular biology techniques are driving progress in the development of modern functional foods. Published by CRC Press, this book features contributions from international experts to cover the latest developments in food technology. It examines the role of microorganisms and their prospective applications, making it a valuable text for those studying the intersection of microbiology and food science. Whether you are researching microbial physiology or the evolution of food technology, this work offers a comprehensive look at how microbes shape the future of nutrition and food production.

Key Features

Comprehensive overview of the physiology and functional aspects of microbes found in fermented and functional foods.

Explores recent progress in food development through the application of molecular biology techniques.

Includes expert contributions from international specialists in the field of food science and technology.

Covers advances in food technology and the potential applications of various microorganisms.

Provides insight into why fermented and functional foods are becoming increasingly popular among modern consumers.

Product Specifications

Brand: CRC Press
Model: 93 black & white illustrations, 54 black
Format: Hardcover
ASIN: 1482206625
Category: Books > Subjects > Food & Drink > Diets & Healthy Eating > Low Fat
Domain: Amazon UK
Release Date: 17 December 2014
Listed Since: 03 April 2014

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CRC Press - Beneficial Microbes in Fermented and Functional Foods

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