Handbook Of Plant-Based Fermented Food & Beverage Technology (Hb) Hardcover

Fermented foods, made easily and affordably, are a vital part of diets globally, especially in rural areas. Recent scientific advancements have boosted their commercial production and attracted more attention from researchers and food companies. The Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition offers a current overview of the history, microorganisms, quality control, and production of plant-derived fermented foods. The book starts by discussing fermented food flavors, production methods, and natural preservation techniques.