This collection of articles contributes to our understanding of the production and quality of fermented beverages. It includes high-quality articles on the physicochemical and microbiological characterization of fermented beverages, the effects of climate change and mitigation strategies, their quality improvement, and the development of new products. The novelty of the studies, their clear and comprehensive presentation, and the accurate and in-depth discussion of the results ensure that this collection of articles will become a valuable asset in the study of fermented beverages.
This collection of articles contributes to our understanding of the production and quality of fermented beverages. It includes high-quality articles on the physicochemical and microbiological characterization of fermented beverages, the effects of climate change and mitigation strategies, their quality improvement, and the development of new products. The novelty of the studies, their clear and comprehensive presentation, and the accurate and in-depth discussion of the results ensure that this collection of articles will become a valuable asset in the study of fermented beverages.
Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who ...
Fermented foods are consumed all over the world and their consumption shows anincreasing trend. They play many roles, from preservation to food security, improvednutrition and social well-being...
Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established...
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