How Plant-Based Fermented Foods are Shaping the Future of Health and Sustainability
Book Details
Format
Hardback or Cased Book
Book Series
Advances in Food and Nutrition Research
ISBN-10
0443432147
ISBN-13
9780443432149
Publisher
Elsevier Science Publishing Co Inc
Imprint
Academic Press Inc
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Aug 1st, 2026
Print length
306 Pages
Weight
450 grams
Product Classification:
Microbiology (non-medical)SustainabilityFood & beverage technologyFood and beverage technology
Ksh 24,100.00
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How Plant-Based Fermented Foods are Shaping the Future of Health and Sustainability, Volume 120 in the Advances in Food and Nutrition Research series, presents interesting chapters on topics such as What is the role of fermented plant foods in sustainable and secure food systems?, Recent trends in plant-based fermented foods: fermentation technologies and their impacts on phytochemicals and health benefits, Beyond dairy: The science and sustainability of plant-based yogurt alternatives, Designing fermentation to enhance oat and faba bean properties, The role of fermentation in digestion of plant-based food, Fermented Plant-Based Diets and Gut Health: A Critical Evaluation, and much more. Additional chapters cover B vitamins bioavailability in plant-based fermented foods: Beyond content to nutritional impact and Legume Fermentation: Nutritional Benefits and Emerging Applications.
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