Fermented Foods and Beverages: Functionalities and Nutritional Aspects

This book discusses the origin and evolution of fermented foods, giving an overview of the microorganisms involved in food fermentation and their physiological and metabolic properties. It is is a must have for anyone wanting to increase their knowledge of fermented foods and the benefits of their consumption.

• | Author: Dr Ramesh C Ray, Dr Ramesh C Ray, Prof Vasco Azevedo
• | Publisher: CABI Publishing
• | Publication Date: Dec 12, 2025
• | Number of Pages:
• | Language:
• | Binding: Hardback
• | ISBN-13: 9781836991809
• | ISBN-10: 1836991800