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Novel Food Fermentation Technologies (Food Engineering Series)

Editat de K. Shikha Ojha, Brijesh K. Tiwari
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en Limba Engleză Carte Hardback – 12 Oct 2016
Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. 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.
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Specificații

ISBN-13: 9783319424552
ISBN-10: 3319424556
Pagini: 300
Dimensiuni: 155 x 235 x 21 mm
Greutate: 0.68 kg
Ediția: 1st ed. 2016
Editura: Springer
Colecția Springer
Seria Food Engineering Series

Locul publicării: Cham, Switzerland

Cuprins

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.

Notă biografică

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 thermal and non-thermal food processing and preservation techniques.

Textul de pe ultima copertă

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.

Caracteristici

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 novel fermentation technologies increase shelf-life and nutritional attributes in foods