Soft Chemistry and Food Fermentation
Book Details
Format
Paperback / Softback
Book Series
Handbook of Food Bioengineering
ISBN-10
0128114126
ISBN-13
9780128114124
Publisher
Elsevier Science Publishing Co Inc
Imprint
Academic Press Inc
Country of Manufacture
NL
Country of Publication
GB
Publication Date
Jul 21st, 2017
Print length
548 Pages
Weight
1,114 grams
Dimensions
19.30 x 23.60 x 3.30 cms
Product Classification:
Food & beverage technology
Ksh 21,250.00
Manufactured on Demand
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Soft Chemistry and Food Fermentation, Volume Three, the latest release in the Handbook of Food Bioengineering series is a practical resource that provides significant knowledge and new perspectives in food processing and preservation, promoting renewable resources by applying soft ecological techniques (i.e. soft chemistry). Fermentation represents a simple and very efficient way to preserve food in developing countries where other methods, depending on specialized instruments, are not available. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health.
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