"Fermentation: Processes, Benefits and Risks" ed. by Marta Laranjo

This book covers a variety of topics in the field of fermentation processes. With evolving technology and increasing knowledge regarding the benefits and risks of distinct fermentation processes, new information is available on diverse topics in this broad field.

Chapters present information on industrial applications of different fermentation processes and different aspects of fermented foods such as milk, cheese, coffee, and many others. The book compiles current, expert information useful to both students and researchers.

Contents
1. Fermentation in the Perspective of Agriculture
2. Strategies for Enhancing Product Yield: Design of Experiments (DOE) for Escherichia coli Cultivation
3. Prospects of Biocatalyst Purification Enroute Fermentation Processes
4. Integrated Biorefinery Approach to Lignocellulosic and Algal Biomass Fermentation Processes
5. Fermentation of Bovine, Non-Bovine and Vegetable Milk
6. Microbial Diversity of Traditionally Processed Cheese from Northeastern Region of Transylvania (Romania)
7. Fermentation of Cocoa Beans
8. Aroma Profile of Arabica Coffee Based on Ohmic Fermentation
9. From Food Waste to Volatile Fatty Acids towards a Circular Economy


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