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portada Frontiers and New Trends in the Science of Fermented Food and Beverages
Type
Physical Book
Publisher
Author
Language
English
Pages
154
Format
Hardcover
Dimensions
24.4 x 17.0 x 1.1 cm
Weight
0.45 kg.
ISBN13
9781789854954
Categories

Frontiers and New Trends in the Science of Fermented Food and Beverages

Solís-Oviedo, Rosa Lidia ; Pech-Canul, Ángel De La Cruz (Author) · Intechopen · Hardcover

Frontiers and New Trends in the Science of Fermented Food and Beverages - Solís-Oviedo, Rosa Lidia ; Pech-Canul, Ángel de la Cruz

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Synopsis "Frontiers and New Trends in the Science of Fermented Food and Beverages"

From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials.

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