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Delves into the principles of food fermentation inspired by nature, exploring the historical background, benefits of probiotic-fermented foods, and safety aspects.
Explores the analysis of organic substances, biochemical oxygen demand, bacterial biomass, nitrogen and phosphorus pollution, and the impact of phosphates on aquatic environments.
Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
