rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Novel Food Fermentation Technologies
  name:
    name part: Ojha, K. Shikha.
    role:
      role term: editor.
  name:
    name part: Tiwari, Brijesh K.
    role:
      role term: editor.
  name:
    name part: SpringerLink (Online service)
  type of resource: text
  origin info:
    place:
      place term: gw
    date issued: 2016
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic
    form: electronic resource
    reformatting quality: access
    form: remote
    extent: IX, 340 p. 39 illus., 24 illus. in color. online resource.
  abstract: 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.
  table of contents: Novel Food Fermentation Technologies -- Novel preservation techniques for microbial cultures -- Novel Microbial Immobilization Techniques -- High pressure processing for food fermentation -- Pulsed electric field and fermentation -- Ultrasound and food fermentation -- Gamma irradiation and fermentation -- Novel thermal technologies and fermentation -- Novel Fermented Dairy Products -- Novel fermented meat products -- Novel fermented marine based products -- Novel fermented grain based products -- Novel fermented fruit and vegetable based products -- Bioactive compounds from fermented food products -- Innovations in packaging of fermented food products.
  note: edited by K. Shikha Ojha, Brijesh K. Tiwari.
  subject:
    topic: Chemistry
  subject:
    topic: Microbiology
  subject:
    topic: Food
    topic: Biotechnology
  subject:
    topic: Organic chemistry
  subject:
    topic: Chemistry
  subject:
    topic: Food Science
  subject:
    topic: Organic Chemistry
  subject:
    topic: Applied Microbiology
  classification: TP248.65.F66
  classification: 641.3
  classification: 664
  related item:
    title info:
      title: Springer eBooks
  related item:
    title info:
      title: Food Engineering Series
  identifier: 9783319424576
  identifier: http://dx.doi.org/10.1007/978-3-319-42457-6
  record info:
    record creation date: 160930
    record change date: 20160930154344.0
    record identifier: 978-3-319-42457-6