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Novel food fermentation technologies

Author: K Shikha Ojha; Brijesh K Tiwari
Publisher: Cham : Springer, 2016.
Series: Food engineering series (Springer)
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Printed edition:
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: K Shikha Ojha; Brijesh K Tiwari
ISBN: 9783319424576 3319424572
OCLC Number: 960164833
Description: 1 online resource (337 pages).
Contents: 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.
Series Title: Food engineering series (Springer)
Responsibility: K. Shikha Ojha, Brijesh K. Tiwari, editors.

Abstract:

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  Read more...

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