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African fermented food products - new trends

Record Type:	Electronic resources : Monograph/item
Title/Author:	African fermented food products - new trendsedited by Abdel Moneim Elhadi Sulieman, Abdalbasit Adam Mariod.
other author:	Elhadi Sulieman, Abdel Moneim.
Published:	Cham :Springer International Publishing :2022.
Description:	xviii, 584 p. :ill. (chiefly col.), digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	(chiefly col.)
Online resource:	https://doi.org/10.1007/978-3-030-82902-5
ISBN:	9783030829025$q(electronic bk.)

African fermented food products - new trends
African fermented food products - new trends[electronic resource] /edited by Abdel Moneim Elhadi Sulieman, Abdalbasit Adam Mariod. - Cham :Springer International Publishing :2022. - xviii, 584 p. :ill. (chiefly col.), digital ;24 cm.

Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.

ISBN: 9783030829025$q(electronic bk.)

Standard No.: 10.1007/978-3-030-82902-5doiSubjects--Topical Terms:

918715
(chiefly col.)

LC Class. No.: TP371.44 / .A47 2022

Dewey Class. No.: 664.024096

African fermented food products - new trends
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520 $a Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.
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