| 书目名称 | Novel Food Fermentation Technologies |
| 编辑 | K. Shikha Ojha,Brijesh K. Tiwari |
| 视频video | |
| 概述 | Provides a comprehensive overview of innovations in food fermentation technologies.Studies the application of novel non-thermal technologies for fermented food products.Explores how the application of |
| 丛书名称 | Food Engineering Series |
| 图书封面 |  |
| 描述 | .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 look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation technologies and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical techniques. A wide variety of fermented products are covered, including meat, marine-based, grain-based, dairy and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation as well. A |
| 出版日期 | Book 2016 |
| 关键词 | Bioactive Compounds in Food; Food Fermentation; Food Packaging; Food Preservation Techniques; Novel Food |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-319-42457-6 |
| isbn_softcover | 978-3-319-82586-1 |
| isbn_ebook | 978-3-319-42457-6Series ISSN 1571-0297 Series E-ISSN 2628-8095 |
| issn_series | 1571-0297 |
| copyright | Springer International Publishing Switzerland 2016 |
发表于 2025-3-21 16:45:45
