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

Fermented Foods serves up the history and science behind some of the world’s most enduring food and drink. It begins with wine, beer, and other heady brews be

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

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews