Fermented foods and human health benefits of fermented functional foods

Fermentation Processes Engineering in the Food Industry

Volumn , Issue , 2013, Pages 263-298

  De Dea Lindner, Juliano ^a   Penna, Ana Lúcia Barretto ^b   Demiate, Ivo Mottin ^c   Yamaguishi, Caroline Tiemi ^d   Prado, Maria Rosa Machado ^d   Parada, José Luis ^e  

^a Research and Development Department   (Brazil)

^b SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^c STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

^d FEDERAL UNIVERSITY OF PARANÁ   (Brazil)

^e POSITIVO UNIVERSITY   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

INDUSTRIAL ENGINEERING;

FERMENTATIVE PROCESS; FERMENTED FOODS; FOOD SOURCES; HUMAN HEALTH; MICROBIAL GROWTH;

ENGINEERING;

EID: 84957537441     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b14070     Document Type: Chapter

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