Zusammenfassung: This book presents the trends in research on fermented foods, introducing successful cases related to the fermentation of foods in restaurants,

From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all

Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease o

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s

Trends in Nonalcoholic Beverages covers the most recent advances, production issues and nutritional and other effects of different nonalcoholic beverages, such