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

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發(fā)表于 2025-3-21 16:45:45 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書(shū)目名稱(chēng)Novel Food Fermentation Technologies
編輯K. Shikha Ojha,Brijesh K. Tiwari
視頻videohttp://file.papertrans.cn/669/668395/668395.mp4
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
叢書(shū)名稱(chēng)Food Engineering Series
圖書(shū)封面Titlebook: Novel Food Fermentation Technologies; K. Shikha Ojha,Brijesh K. Tiwari Book 2016 Springer International Publishing Switzerland 2016 Bioact
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
關(guān)鍵詞Bioactive Compounds in Food; Food Fermentation; Food Packaging; Food Preservation Techniques; Novel Food
版次1
doihttps://doi.org/10.1007/978-3-319-42457-6
isbn_softcover978-3-319-82586-1
isbn_ebook978-3-319-42457-6Series ISSN 1571-0297 Series E-ISSN 2628-8095
issn_series 1571-0297
copyrightSpringer International Publishing Switzerland 2016
The information of publication is updating

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