Fermentation in Food and Beverage Applications

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production.

Part One: Health Benefits

Part one covers the health benefits of fermented foods.

Part Two: Fermentation Microbiology

Part two includes chapters on fermentation microbiology.

Part Three: Quality and Safety

Part three looks at ways of controlling and monitoring the quality and safety of fermented foods.

Part Four: Advances in Technology

Part four covers advances in fermentation technology.

Part Five: Fermented Food Products

Finally, part five covers particular fermented food products.