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

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

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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-roo...

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Rosa Lidia Solís-Oviedo
TeilnehmendeR:
Solís-Oviedo, Rosa Lidia,
de la Cruz Pech-Canul, Ángel,
Place / Publishing House:[Place of publication not identified] : : IntechOpen,, 2019.
Year of Publication:2019
Edition:1st ed.
Language:English
Physical Description:1 online resource (152 pages)
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spelling Rosa Lidia Solís-Oviedo auth
Frontiers and New Trends in the Science of Fermented Food and Beverages / edited by Ángel de la Cruz Pech-Canul, Rosa Lidia Solís-Oviedo.
1st ed.
IntechOpen 2019
[Place of publication not identified] : IntechOpen, 2019.
1 online resource (152 pages)
text txt rdacontent
computer c rdamedia
online resource cr rdacarrier
Description based on: online resource; title from PDF information screen (InTech, viewed October 17, 2022).
Includes bibliographical references and index.
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.
English
Fermented foods.
Life Sciences
Food Science
Food Chemistry
Agricultural and Biological Sciences
1-78985-495-4
Solís-Oviedo, Rosa Lidia, editor.
de la Cruz Pech-Canul, Ángel, editor.
language English
format eBook
author Rosa Lidia Solís-Oviedo
spellingShingle Rosa Lidia Solís-Oviedo
Frontiers and New Trends in the Science of Fermented Food and Beverages /
author_facet Rosa Lidia Solís-Oviedo
Solís-Oviedo, Rosa Lidia,
de la Cruz Pech-Canul, Ángel,
author_variant r l s o rlso
author2 Solís-Oviedo, Rosa Lidia,
de la Cruz Pech-Canul, Ángel,
author2_variant r l s o rls rlso
l c p c a d lcpca lcpcad
author2_role TeilnehmendeR
TeilnehmendeR
author_sort Rosa Lidia Solís-Oviedo
title Frontiers and New Trends in the Science of Fermented Food and Beverages /
title_full Frontiers and New Trends in the Science of Fermented Food and Beverages / edited by Ángel de la Cruz Pech-Canul, Rosa Lidia Solís-Oviedo.
title_fullStr Frontiers and New Trends in the Science of Fermented Food and Beverages / edited by Ángel de la Cruz Pech-Canul, Rosa Lidia Solís-Oviedo.
title_full_unstemmed Frontiers and New Trends in the Science of Fermented Food and Beverages / edited by Ángel de la Cruz Pech-Canul, Rosa Lidia Solís-Oviedo.
title_auth Frontiers and New Trends in the Science of Fermented Food and Beverages /
title_new Frontiers and New Trends in the Science of Fermented Food and Beverages /
title_sort frontiers and new trends in the science of fermented food and beverages /
publisher IntechOpen
IntechOpen,
publishDate 2019
physical 1 online resource (152 pages)
edition 1st ed.
isbn 1-83962-049-8
1-78985-496-2
1-78985-495-4
callnumber-first T - Technology
callnumber-subject TP - Chemical Technology
callnumber-label TP371
callnumber-sort TP 3371.44 F766 42019
illustrated Not Illustrated
dewey-hundreds 600 - Technology
dewey-tens 660 - Chemical engineering
dewey-ones 664 - Food technology
dewey-full 664.024
dewey-sort 3664.024
dewey-raw 664.024
dewey-search 664.024
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