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

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Book 2016nt 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-therma

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Novel Thermal Technologies and Fermentation,s, showing numerous advantages. Among the novel thermal technologies, radio frequency, microwaves, and Ohmic heating are the most applied. This chapter reviews the effects of selected novel thermal technologies and their applications related to fermentation.

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Book 2016are 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

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t Merry, Esq.” styles himself “Member of the Royal Academy of Florence, late La Crusca,” and the climax is reached in 1788 when the anonymous author of ., basking in his newly won popularity under that ., calls himself “Della Crusca.”

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