Soft Chemistry and Food Fermentation
| By: | Author |
| Publisher: | Elsevier S & T |
| Print ISBN: | 9780128112038 |
| eText ISBN: | 9780128112045 |
| Edition: | 0 |
| Copyright: | 2017 |
| Format: | Reflowable |
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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.
- Includes the most recent scientific progress with proven biological, physical and chemical applications of the food engineering process to understand fermentation
- Presents novel opportunities and ideas for developing and improving technologies in the food industry that are useful to researchers in food bioengineering
- Provides eco-friendly approaches towards components, materials and technologies developed for improvements in food quality and stability
- Includes valuable information useful to a wide audience interested in food chemistry and the bioremediation of new foods