Innovations in Technologies for Fermented Food and Beverage Industries [E-Book] / edited by Sandeep Kumar Panda, Prathapkumar Halady Shetty.
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,...
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Full text |
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Personal Name(s): | Panda, Sandeep Kumar, editor |
Shetty, Prathapkumar Halady, editor | |
Imprint: |
Cham :
Springer,
2018
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Physical Description: |
VIII, 339 pages 49 illustrations, 40 illustrations in color. online resource. |
Note: |
englisch |
ISBN: |
9783319748207 |
DOI: |
10.1007/978-3-319-74820-7 |
Series Title: |
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Food Microbiology and Food Safety
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Subject (LOC): |
- 1 Innovative technologies and implications in food and beverage industries: an overview
- 2 Yeasts and Lactic acid bacteria as potential starter cultures for fermented foods
- 3 Advances in fermentation technology for health
- 4 Advances in fermentation technology for novel food products
- 5 Beer, Wine and Spirits : Technological interventions that benefit production, quality and economics
- 6 Alcoholic beverages: Technology for next generation marketing
- 7 Advances in probiotics, prebiotics and nutraceuticals
- 8 Probiotic milk products: Inventions towards ultramodern production plants
- 9 Non-dairy probiotic foods: Innovations and current market status
- 10 Technological Interventions in Fermented Meat Production: the Commercial Perspective
- 11 Modernisation of fermenters for large scale production in food and beverage industry
- 12 Advances in genetic engineering for higher production and quality improvement of food and beverages
- 13 Innovative and safe packaging technologies for food and beverages: updated review
- 14 Role of consumers in innovation of novel food and beverages
- 15 IPRS in respect to food and beverages
- 16 Application of computational intelligence techniques for forecasting problematic wine fermentations using data from classical chemical measurements.