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Viac informácií o knihe Novel Food Fermentation Technologies

• Parametre knihy
• Anotácia kniha
• Obľúbené z iného súdka

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Anotácia knihy

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. 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.

Parametre knihy

Zaradenie knihy Książki po angielsku Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Celý názov: Novel Food Fermentation Technologies
• Autor: Kumari Shikha Ojha, Brijesh K. Tiwari
• Jazyk: Angličtina
• Väzba: Pevná
• Počet strán: 340
• EAN: 9783319424552
• ISBN: 3319424556
• ID: 12821338
• Nakladateľ: Springer International Publishing AG
• Hmotnosť: 6506 g
• Rozmery: 235 × 155 × 23 mm
• Dátum vydania: 01. October 2016

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