improving quality, technologies and health benefits Holzapfel, Wilhelm Alessandria, V. Ohio Library and Information Network text monographic 1 online resource (587 pages) : illustrations, tables Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products Fermentation Beverages Fermented foods 664 HOL 2015 A035 Or. 9781782420248 178242024X 1782420150 9781782420156 https://www.sciencedirect.com/science/book/9781782420156 http://proxy.ohiolink.edu:9099/login?url=https://www.sciencedirect.com/science/book/9781782420156 https://www.sciencedirect.com/science/book/9781782420156 http://proxy.ohiolink.edu:9099/login?url=https://www.sciencedirect.com/science/book/9781782420156