Food Fermentation Techniques and Microbes

Fermentation is the process of converting carbohydrates to alcohol or to organic acids using microorganisms, such as yeasts or bacteria. Preservation of foods by fermentation is a widely practiced and ancient technology. Fermentation ensures not only increased shelf life and microbiological safety of a food but also make some foods more digestible and in the case of cassava fermentation reduces toxicity of the substrate. Presenting the latest data on fermented food products, their production processes, this handbook will be very helpful to entrepreneurs, existing industries, food technologist, and technical institution etc. 

Print ISBN:9781682505984 | $ 155 | 2020 | Hardcover

Contributors: M K Porro