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000761652 019__ $$a959950892$$a960033524$$a960041656$$a960088242$$a961006837
000761652 020__ $$a9783319424576$$q(electronic book)
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000761652 24500 $$aNovel food fermentation technologies$$h[electronic resource] /$$cK. Shikha Ojha, Brijesh K. Tiwari, editors.
000761652 260__ $$aCham :$$bSpringer,$$c2016.
000761652 300__ $$a1 online resource (337 pages)
000761652 336__ $$atext$$btxt$$2rdacontent
000761652 337__ $$acomputer$$bc$$2rdamedia
000761652 338__ $$aonline resource$$bcr$$2rdacarrier
000761652 4901_ $$aFood Engineering Series
000761652 500__ $$aIncludes index.
000761652 506__ $$aAccess limited to authorized users.
000761652 520__ $$aNovel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation technologies and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical techniques. A wide variety of fermented products are covered, including meat, marine-based, grain-based, dairy and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation as well. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products.
000761652 588__ $$aDescription based on print version record.
000761652 650_0 $$aFermentation.
000761652 650_0 $$aFermented foods.
000761652 7001_ $$aOjha, K. Shikha.
000761652 7001_ $$aTiwari, Brijesh K.
000761652 77608 $$iPrint version:$$aOjha, K. Shikha$$tNovel Food Fermentation Technologies$$dCham : Springer International Publishing,c2016$$z9783319424552
000761652 830_0 $$aFood engineering series (Springer)
000761652 852__ $$bebk
000761652 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-42457-6$$zOnline Access$$91397441.1
000761652 909CO $$ooai:library.usi.edu:761652$$pGLOBAL_SET
000761652 980__ $$aEBOOK
000761652 980__ $$aBIB
000761652 982__ $$aEbook
000761652 983__ $$aOnline
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