Novel Approaches to Enhance the Functionality of Fermented Foods

TY - CHAP

T1 - Novel Approaches to Enhance the Functionality of Fermented Foods

AU - Anom, Emmanuel Y.

AU - Udenigwe, Chibuike C.

N1 - Publisher Copyright: © 2015 by John Wiley & Sons, Ltd. All rights reserved.

PY - 2015/2/6

Y1 - 2015/2/6

KW - Biopreservation

KW - Fermented food products

KW - Fermented functional foods

KW - Food and Agricultural Organization (FAO)

KW - Functional food industry

KW - Health benefits

KW - Nutraceutical production

UR - http://www.scopus.com/inward/record.url?scp=84978725547&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=84978725547&partnerID=8YFLogxK

U2 - 10.1002/9781118504956.ch9

DO - 10.1002/9781118504956.ch9

M3 - Chapter

AN - SCOPUS:84978725547

SN - 9781118504949

SP - 269

EP - 293

BT - Nutraceutical and Functional Food Processing Technology

PB - Wiley-Blackwell

ER -