Novel Food Fermentation Technologies

Inbunden, Engelska, 2016

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Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products.

Produktinformation

Utgivningsdatum2016-10-12
Mått155 x 235 x 25 mm
Vikt694 g
FormatInbunden
SpråkEngelska
SerieFood Engineering Series
Antal sidor340
FörlagSpringer International Publishing AG
ISBN9783319424552

Tillhör följande kategorier

Kemi inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik
Biologi inom Naturvetenskap och teknik
Organisk kemi inom Naturvetenskap och teknik

Dr. Brijesh Tiwari is a Senior Research Officer in the Department of Food Biosciences at Teagasc Food Research Centre in Dublin, Ireland.Ms K Shikha Ojha is a Teagasc Walsh Fellow in the Department of Food Biosciences, Teagasc Food Research Centre, Ireland. She obtained her MSc in Food Technology from CFTRI (India). Her research interests are in the areas of novel thermal and non-thermal food processing and preservation techniques.

Novel Food Fermentation Technologies.- Novel preservation techniques for microbial cultures.- Novel Microbial Immobilization Techniques.- High pressure processing for food fermentation.- Pulsed electric field and fermentation.- Ultrasound and food fermentation.- Gamma irradiation and fermentation.- Novel thermal technologies and fermentation.- Novel Fermented Dairy Products.- Novel fermented meat products.- Novel fermented marine based products.- Novel fermented grain based products.- Novel fermented fruit and vegetable based products.- Bioactive compounds from fermented food products.- Innovations in packaging of fermented food products.