When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertak
While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu
Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealin