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Fermented foods. Part II: Technological interventions

Ray R.C. (ed.), Montet D. (ed.). 2017. Boca Raton : CRC Press, 525 p.. (Food Biology Series).

DOI: 10.1201/9781315205359

This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.

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