Functional Fermented Beverages: Effects of Processing on Sensory and Nutritional Qualities
Author:   Belal J. Muhialdin, PhD (California State Polytechnic University, USA)
Publisher:   Elsevier Science Publishing Co Inc
ISBN:  

9780443266218


Pages:   415
Publication Date:   01 October 2025
Format:   Paperback
Availability:   In Print   Availability explained
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Functional Fermented Beverages: Effects of Processing on Sensory and Nutritional Qualities


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Author:   Belal J. Muhialdin, PhD (California State Polytechnic University, USA)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
ISBN:  

9780443266218


ISBN 10:   0443266212
Pages:   415
Publication Date:   01 October 2025
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print   Availability explained
This item will be ordered in for you from one of our suppliers. Upon receipt, we will promptly dispatch it out to you. For in store availability, please contact us.

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Belal J. Muhialdin's research covers food processes, plant-based proteins, designed foods, and health promoting functional foods including bioactive compounds generated during fermentation processes and their biological functions. Currently, he is focused on understanding the effect of different processes on the techno-functionality of plant-proteins, their health benefits and consumer acceptability.

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