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portada How Plant-Based Fermented Foods Are Shaping the Future of Health and Sustainability: Volume 120
Type
Physical Book
Publisher
Author
Language
English
Pages
258
Format
Hardcover
ISBN13
9780443432149

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

Toldra, Fidel; Wang, Yaqin (Author) · Academic Press · Hardcover

How Plant-Based Fermented Foods Are Shaping the Future of Health and Sustainability: Volume 120 - Toldra, Fidel; Wang, Yaqin

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Synopsis "How Plant-Based Fermented Foods Are Shaping the Future of Health and Sustainability: Volume 120"

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.

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