Skip to content

Booksellers & Trade Customers: Sign up for online bulk buying at trade.atlanticbooks.com for wholesale discounts

Booksellers: Create Account on our B2B Portal for wholesale discounts

Characterisation of Fermented Grain-Based Raw Materials and Foods: Analytical Methods from the Healthferm Project

by Arno G. B. Wouters , Yamina de Bondt , Kati Katina
Save 17% Save 17%
Current price ₹5,365.00
Original price ₹6,438.00
Original price ₹6,438.00
Original price ₹6,438.00
(-17%)
₹5,365.00
Current price ₹5,365.00

Imported Edition - Ships in 18-21 Days

Free Shipping in India on orders above Rs. 500

Request Bulk Quantity Quote
+91
Book cover type: Paperback
  • ISBN13: 9789462705111
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Leuven University Press
  • Publisher Imprint: Leuven University Press
  • Publication Date:
  • Pages: 272
  • Original Price: GBP 42.0
  • Language: English
  • Edition: N/A
  • Item Weight: 413 grams
  • BISAC Subject(s): Food Science / Chemistry & Biotechnology

The importance of plant-based food fermentation and the need for analytical methods.

Food fermentation is a complex yet highly relevant topic in food science today and is very likely to remain so for years to come. It is a technology that can enhance the sensory attributes, health-related properties, and shelf life of a wide variety of foods. Typical of food fermentation processes is that they induce numerous changes in the raw material or food matrix, including various (bio)chemical conversions of food constituents. To fully unlock the potential of grain-based food fermentation processes, a robust analytical toolbox, specifically developed for fermented raw materials and foods, is essential. This edited volume, written by leading experts in the field of food science and fermentation technology and one of the outcomes of the Horizon Europe project HealthFerm, offers a comprehensive collection of chemical analytical methods, each in its distinct way suited for the characterisation of fermented grain-based raw materials and food products.

Arno G.B. Wouters is associate professor in Food Chemistry at the Laboratory of Food Chemistry and Biochemistry of KU Leuven and deputy work package leader in the Horizon Europe project HealthFerm.

Yamina De Bondt is postdoctoral researcher at the Laboratory of Food Chemistry and Biochemistry of KU Leuven and part of the management team for the Horizon Europe project HealthFerm.

Kati Katina is full professor at the Department of Food and Nutrition at the University of Helsinki and is work package leader in in the Horizon Europe project HealthFerm.

Christophe M. Courtin is full professor in Food Biochemistry at the Laboratory of Food Chemistry and Biochemistry of KU Leuven and coordinator of the Horizon Europe project HealthFerm.

Trusted for over 49 years

Family Owned Company

Secure Payment

All Major Credit Cards/Debit Cards/UPI & More Accepted

New & Authentic Products

India's Largest Distributor

Need Support?

Whatsapp Us