Innovations in Technologies for Fermented Food and Beverage Industries - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Innovations in Technologies for Fermented Food and Beverage Industries write by Sandeep Kumar Panda. This book was released on 2018-04-09. Innovations in Technologies for Fermented Food and Beverage Industries available in PDF, EPUB and Kindle. This 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.
Fermented Foods, Part II
Fermented Foods, Part II - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Fermented Foods, Part II write by Ramesh C Ray. This book was released on 2017-03-21. Fermented Foods, Part II available in PDF, EPUB and Kindle. This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two sections includes chapters on global and region-specific fermented foods that have crossed the geographical barriers to reach the supermarkets all over the world.
Advances in Fermented Foods and Beverages
Advances in Fermented Foods and Beverages - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Advances in Fermented Foods and Beverages write by Wilhelm Holzapfel. This book was released on 2014-09-20. Advances in Fermented Foods and Beverages available in PDF, EPUB and Kindle. Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.
Indigenous Fermented Foods for the Tropics
Indigenous Fermented Foods for the Tropics - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Indigenous Fermented Foods for the Tropics write by Oluwafemi Ayodeji Adebo. This book was released on 2023-01-21. Indigenous Fermented Foods for the Tropics available in PDF, EPUB and Kindle. Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections provide insights into the packaging and marketing of these food products as well as future prospects of fermented foods in the tropics. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics. Discusses fermented foods from the Africa, Asia, and South America based on the raw materials used Offers innovative techniques for improving these indigenous products and investigating their composition as well as upgrading traditional technologies used in the production of fermented products Covers the role of technology and innovations in the quest for enhancing quality, and safety of fermented foods as demand for fermented food and beverage products is increased
Novel Food Fermentation Technologies
Novel Food Fermentation Technologies - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Novel Food Fermentation Technologies write by K. Shikha Ojha. This book was released on 2016-09-30. Novel Food Fermentation Technologies available in PDF, EPUB and Kindle. 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.
