Editors:
- Presentation of innovative technologies for different areas such as fermenter designing, automation, food safety, packaging, etc.
- Describes innovation in beer making, production of distilled beverage, production of dairy and non-dairy fermented foods
- Intellectual properties in foods and beverages and automation and information system in food and beverage industry are also covered
Part of the book series: Food Microbiology and Food Safety (FMFS)
Buy it now
Buying options
Tax calculation will be finalised at checkout
Other ways to access
This is a preview of subscription content, log in via an institution to check for access.
Table of contents (16 chapters)
-
Front Matter
-
Back Matter
About this book
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 theirefforts to adopt technologies of their interest.
Editors and Affiliations
-
School of Basic Sciences, Indian Institute of Technology, Bhubaneswar, India
Sandeep Kumar Panda
-
Department of Food Science and Technology, Pondicherry University, Kalapet, India
Prathapkumar Halady Shetty
About the editors
Sandeep Kumar Panda:
Dr. Panda is currently working at Indian Institute of Technology Bhubaneswar, India. He has completed his Doctor of Philosophy in Microbiology from Utkal University, India. His research was also in association with prestigious research organizations like ICAR-Central Tuber Crops Research Institute and CSIR- Institute of Minerals and Materials Technology. Dr. Panda did his post doctorate research at University of Johannesburg, South Africa. He has also being a consultant for the Centre for Self Financing Studies N. C. Autonomous College, Jaipur, India.
His research has creative integration, extension of methods with efficient approach for studying functional properties of food. The behavioral aspect of microorganisms in food is his keen interest. His research progress is based on new and original departures from concepts, techniques and methodology which is attributed to his publications in reputed international journals with high impact factors. He has authored many book chapters with international publication houses. His broad area of research has been Applied Microbiology, Biotechnology and Food technology.Prof. Prathapkumar Halady Shetty:
Dr. Shetty is currently working as Professor at the Department of Food Science & Technology, Pondicherry University, India. He has completed his Ph.D. from National Institute of Nutrition, Hyderabad and worked in various Universities in India and abroad (University of Texas, USA, Copenhagen University and Aarhus University, Denmark). Dr. Shetty was the former president of prestigious Association of Food Scientists and Technologists (India) and is a member of scientific panel on Contaminants in Food Chain at the Food Safety Standards Authority of India. His broad area of research has been food microbiology and food safety, specifically, food fermentation microorganisms and their exploitation in food industry.
Bibliographic Information
Book Title: Innovations in Technologies for Fermented Food and Beverage Industries
Editors: Sandeep Kumar Panda, Prathapkumar Halady Shetty
Series Title: Food Microbiology and Food Safety
DOI: https://doi.org/10.1007/978-3-319-74820-7
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing AG, part of Springer Nature 2018
Hardcover ISBN: 978-3-319-74819-1Published: 18 April 2018
Softcover ISBN: 978-3-030-09082-1Published: 21 December 2018
eBook ISBN: 978-3-319-74820-7Published: 09 April 2018
Series ISSN: 2629-1010
Series E-ISSN: 2629-1029
Edition Number: 1
Number of Pages: VIII, 339
Number of Illustrations: 9 b/w illustrations, 40 illustrations in colour
Topics: Food Microbiology, Food Science