BOOK DETAIL

The SciKnowPub Handbook of Food Biotechnology - Microorganisms and Fermentation will provide information under the following main categories: Food Biotechnology Importance; Traditional Foods and Fermentation; Industrial Fermentation and Microorganisms; Fermentation and Raw Materials; Fermentation Types and Classification; Fermenter Design and Constructions; Fermenter Types and Classification; Critical Parameters and Fermentation; Fermentation Purification and Standardization; Fermented Foods Quality and Safety Assessment; Legal and Social Aspects; Functional Changes and Fermented Foods; Fermentation and Bioactive Compounds Production; GMO and Food Biotechnology; Emerging Technologies and Fermentation and Supplementary Section: Research Based Book Chapters.