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African fermented food products - new trends

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	African fermented food products - new trendsedited by Abdel Moneim Elhadi Sulieman, Abdalbasit Adam Mariod.
其他作者:	Elhadi Sulieman, Abdel Moneim.
出版者:	Cham :Springer International Publishing :2022.
面頁冊數:	xviii, 584 p. :ill. (chiefly col.), digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	(chiefly col.)
電子資源:	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

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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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