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000838546 019__ $$a1031343147$$a1031362136$$a1034550845$$a1038437274
000838546 020__ $$a9783319748207$$q(electronic book)
000838546 020__ $$a3319748203$$q(electronic book)
000838546 020__ $$z9783319748191
000838546 020__ $$z331974819X
000838546 0247_ $$a10.1007/978-3-319-74820-7$$2doi
000838546 035__ $$aSP(OCoLC)on1031090563
000838546 035__ $$aSP(OCoLC)1031090563$$z(OCoLC)1031343147$$z(OCoLC)1031362136$$z(OCoLC)1034550845$$z(OCoLC)1038437274
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000838546 049__ $$aISEA
000838546 050_4 $$aTP371.44$$b.I56 2018
000838546 08204 $$a664/.024$$223
000838546 08204 $$a664$$223
000838546 24500 $$aInnovations in technologies for fermented food and beverage industries /$$cSandeep Kumar Panda, Prathapkumar Halady Shetty, editors.
000838546 264_1 $$aCham :$$bSpringer,$$c2018.
000838546 300__ $$a1 online resource.
000838546 336__ $$atext$$btxt$$2rdacontent
000838546 337__ $$acomputer$$bc$$2rdamedia
000838546 338__ $$aonline resource$$bcr$$2rdacarrier
000838546 347__ $$atext file$$bPDF$$2rda
000838546 4901_ $$aFood microbiology and food safety
000838546 500__ $$aIncludes index.
000838546 5050_ $$aIntro; Preface; Contents; Chapter 1: Innovative Technologies and Implications in Fermented Food and Beverage Industries: An Overview; Introduction; Fermented Foods: Current Status and Future; Starter Cultures for Fermented Foods; Innovations for Better Health and Nutrition; Technological Advances in Novel Food Processing; Advances in Thermal and Nonthermal Applications; Nanotechnology; Food Metabolomics; Alcoholic Beverages; Advances in Probiotics, Prebiotics, and Nutraceuticals; Innovative Probiotic Dairy Products; Innovations in Fermented Fruits and Vegetables
000838546 5058_ $$aTechnological Advances in Fermented Meat ProductsMolecular Biology for Study of Microbiome of Fermented Foods; Modernization of Fermenters for Food and Beverage Industry; Recent Developments in Packaging Technologies for Food and Beverages; Consumers' Role in Innovation of Novel Food and Beverages; Genetic Engineering for Higher Production and Quality Improvement; Genetically Modified (GM) Foods: Pros, Cons, and Legislation; Intellectual Property Rights (IPR) in Respect to Food and Beverages; Conclusion and Perspectives; References
000838546 5058_ $$aChapter 2: Lactic Acid Bacteria and Yeasts as Starter Cultures for Fermented Foods and Their Role in Commercialization of Fermented FoodsIntroduction; Fermented Foods; Types of Fermented Foods; Health Benefits of Fermented Foods; Starter Culture; Selection Criteria; Types of Starter Cultures; Traditional Starters: Natural Starters; Mixed-Strain Starters (MSS)/Traditional Starters; Defined Strain Starters (DSS); Production of Industrial Starter Cultures; Role of LAB as Starter Culture; Role of Yeast as Starter Cultures; Starter Culture in the Market; Future Perspectives; References
000838546 5058_ $$aChapter 3: Advances in Microbial Fermentation and Fermented Food for HealthIntroduction; Impact of Diet in Lower-Income Countries; Microbial Fermentation and Its End Products; Probiotics; Starter Culture; Bacteriocins; Vitamins; Enzymes; Biologically Active Peptides; Exopolysaccharides (EPS); Nutritional Composition of Fermented Foods and Their Impact on Human Health; Milk Product; Tea; Rice and Soy; Coco Fermentation; Natural Benefits and Curative Properties; Protection Against Gastrointestinal Disorders and Insomnia; Prevention from Premature Aging, Hepatitis, and Jaundice
000838546 5058_ $$aProtection from Skin DisorderProtection from Celiac Disease; Protection Against Hypertension and Heart Disease; Prevention from Cancer; Protection from Diabetes; Relief from Lactose Malabsorption; Health Risk of Fermented Food; Safety of Fermented Foods; Conclusion and Future Prospective; References; Chapter 4: Advances in Fermentation Technology for Novel Food Products; Introduction; Mixed Starter Cultures for Fermentation; Advances in the Use of Carbohydrates for Fermentation; Novel Food Processing Technologies for Improved Fermentation Processes
000838546 506__ $$aAccess limited to authorized users.
000838546 520__ $$aThis book covers innovations in starter culture, production of health beneficial fermented food products, technological intervention in beer, wine and spirits production, marketing of alcoholic beverages, modernization of dairy plants for production of fermented dairy products, non-diary probiotics, development of automatic fermenters, and packaging technology. Furthermore, it includes genetic engineering for improved production and quality improvement of food and beverages, which allows forecasting of the quality of the final product. Specifically this includes applications of hybrid methods combining multivariate statistics and computational intelligence, the role of consumers in innovation of novel food and beverages, and IPRS in respect to food and beverages. Innovations in Technologies for Fermented Food and Beverage Industries is a resource for students, researchers, professionals in the industry, as well as governments in their efforts to adopt technologies of their interest.
000838546 588__ $$aDescription based on online resource; title from digital title page (viewed on May 18, 2018).
000838546 650_0 $$aFermented foods$$xTechnological innovations.
000838546 650_0 $$aBeverages$$xMicrobiology$$xTechnological innovations.
000838546 650_0 $$aFood industry and trade.
000838546 7001_ $$aPanda, Sandeep Kumar,$$eeditor.
000838546 7001_ $$aShetty, Prathapkumar Halady,$$eeditor.
000838546 77608 $$iPrint version: $$z331974819X$$z9783319748191$$w(OCoLC)1017584952
000838546 830_0 $$aFood microbiology and food safety series.
000838546 852__ $$bebk
000838546 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-3-319-74820-7$$zOnline Access$$91397441.1
000838546 909CO $$ooai:library.usi.edu:838546$$pGLOBAL_SET
000838546 980__ $$aEBOOK
000838546 980__ $$aBIB
000838546 982__ $$aEbook
000838546 983__ $$aOnline
000838546 994__ $$a92$$bISE