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Novel Food Fermentation Technologies
. Ed(S): Ojha, Kumari Shikha; Tiwari, Brijesh K.
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Description for Novel Food Fermentation Technologies
Hardback. Editor(s): Ojha, Kumari Shikha; Tiwari, Brijesh K. Series: Food Engineering Series. Num Pages: 349 pages, 15 black & white illustrations, 24 colour illustrations, 5 black & white tables, 25 colou. BIC Classification: PNN; PSG; TDCT. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 21. Weight in Grams: 689.
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 ... Read more
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 ... Read more
Product Details
Format
Hardback
Publication date
2016
Publisher
Springer International Publishing AG Switzerland
Number of pages
349
Condition
New
Series
Food Engineering Series
Number of Pages
340
Place of Publication
Cham, Switzerland
ISBN
9783319424552
SKU
V9783319424552
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About . Ed(S): Ojha, Kumari Shikha; Tiwari, Brijesh K.
Dr. Brijesh Tiwari is a Senior Research Officer in the Department of Food Biosciences at Teagasc Food Research Centre in Dublin, Ireland.Ms K Shikha Ojha is a Teagasc Walsh Fellow in the Department of Food Biosciences, Teagasc Food Research Centre, Ireland. She obtained her MSc in Food Technology from CFTRI (India). Her research interests are in the areas of novel ... Read more
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