Name: How Plant-Based Fermented Foods Are Shaping the Future of Health and Sustainability: Volume 120 (en Inglés)
Price: 465212.00 COP
Availability: InStock
Author: Toldra, Fidel; Wang, Yaqin
ISBN: 9780443432149

portada How Plant-Based Fermented Foods Are Shaping the Future of Health and Sustainability: Volume 120 (en Inglés)

How Plant-Based Fermented Foods Are Shaping the Future of Health and Sustainability: Volume 120 (en Inglés)

Formato

Libro Físico

Editorial

Academic Press

Autor

Toldra, Fidel; Wang, Yaqin

Idioma

Inglés

N° páginas

258

Encuadernación

Tapa Dura

ISBN13

9780443432149

How Plant-Based Fermented Foods Are Shaping the Future of Health and Sustainability: Volume 120 (en Inglés)

Toldra, Fidel; Wang, Yaqin (Autor) · Academic Press · Tapa Dura

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Reseña del libro "How Plant-Based Fermented Foods Are Shaping the Future of Health and Sustainability: Volume 120 (en Inglés)"

How Plant-Based Fermented Foods are Shaping the Future of Health and Sustainability, Volume 120 in the Advances in Food and Nutrition Research series, presents interesting chapters on topics such as What is the role of fermented plant foods in sustainable and secure food systems?, Recent trends in plant-based fermented foods: fermentation technologies and their impacts on phytochemicals and health benefits, Beyond dairy: The science and sustainability of plant-based yogurt alternatives, Designing fermentation to enhance oat and faba bean properties, The role of fermentation in digestion of plant-based food, Fermented Plant-Based Diets and Gut Health: A Critical Evaluation, and much more. Additional chapters cover B vitamins bioavailability in plant-based fermented foods: Beyond content to nutritional impact and Legume Fermentation: Nutritional Benefits and Emerging Applications.