Titlebook: Novel Food Fermentation Technologies; K. Shikha Ojha,Brijesh K. Tiwari Book 2016 Springer International Publishing Switzerland 2016 Bioact

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Bioactive Compounds from Fermented Food Products,cular, lactic acid bacteria (LAB) are known to produce a number of biogenic compounds including fatty acids, sugars and bioactive peptides. This chapter reviews existing literature concerning the production of traditional fermented foods of marine (fish, seaweeds and marine microalgae), meat, dairy,

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Innovations in Packaging of Fermented Food Products,ribution to consumer’s table. The primary functions of packaging are to achieve preservation and the safe delivery of food products until consumption (Han, 2014). Food packaging technology is continuously evolving in response to growing challenges from a modern society (Realini & Marcos, 2014). Majo

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978-3-319-82586-1Springer International Publishing Switzerland 2016

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Food Engineering Serieshttp://image.papertrans.cn/n/image/668395.jpg

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https://doi.org/10.1007/978-3-319-42457-6Bioactive Compounds in Food; Food Fermentation; Food Packaging; Food Preservation Techniques; Novel Food

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Novel Food Fermentation Technologies,rmented food products provide desired organoleptic quality with limited safety profile and shelf-life. Consequently, the fermented food industry has long sought alternative or synergistic approaches to enhance shelf-life and quality of fermented food product with close resemblance to those produced traditionally.

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Ultrasound and Food Fermentation,ential applications of ultrasound technology for food fermentation applications. Ultrasound has been employed to induce desired physical and chemical changes in food fermentation processes and also for monitoring applications. Effect of high and low frequency ultrasound along with mechanisms of action is discussed in this chapter.

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