Fermentation Biotechnology for Functional Foods

Explore the innovative world of fermentation with "Fermentation Biotechnology for Functional Foods," a comprehensive guide published by Taylor & Francis Ltd in 2025. This hardback edition spans 520 pages, offering a wealth of knowledge on the advances in fermentation processing across various food substrates. The book highlights diverse examples from 26 regions worldwide, showcasing how fermentation techniques can enhance food quality and provide significant health benefits. Dive into the rationale behind fermented food systems and discover how these practices can transform our approach to functional foods. Ideal for food scientists, nutritionists, and anyone interested in the intersection of biotechnology and health, this book is a must-have addition to your collection.