About the book
Fermented foods and beverages go through a process in which yeasts and bacteria feed on its sugars and starches. Fermentation makes food and beverages last longer without the need for chemicals, and gives it a characteristic flavor, promotes intestinal health, help digestion and strengthen the immune system.
The book "Fermentation" intends to provide a comprehensive overview of the current state-of-the-art and different perspectives regarding the most recent knowledge related to this process. This book shows contributions, articles and reviews focused on the recent studies on (i) Fermentation of food and beverages, (ii) Chemical and microbiological fermentation processes, (iii) Sensory characteristics and (iv) Health safety.
Chapters provide up-to-date reviews, overviews, and summaries of current research on the different dimensions of the mentioned topics. This book is not only intended for technicians actively engaged in the field but also for students attending technical schools and/or universities and other professionals (biochemical engineers, microbiologists, industrial biotechnologists, combinatorial chemists, enologists, enzyme technologists, food processors, etc.). This book brings together experimental, theoretical, and computational results.