Novel food fermentation technologies [electronic resource] / K. Shikha Ojha, Brijesh K. Tiwari, editors.

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 bioa...

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Bibliographic Details
Online Access: Full Text (via Springer)
Other Authors: Ojha, K. Shikha (Editor), Tiwari, Brijesh K. (Editor)
Format: Electronic eBook
Language:English
Published: Cham : Springer, 2016.
Series:Food engineering series (Springer)
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Description
Summary: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.
Physical Description:1 online resource (337 pages)
Bibliography:Includes bibliographical references and index.
ISBN:9783319424576
3319424572