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Food Engineering Series

Novel Food Fermentation Technologies

Editors: Ojha, K. Shikha, Tiwari, Brijesh K. (Eds.)

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  • 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
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eBook $109.00
price for Mexico (gross)
  • ISBN 978-3-319-42457-6
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $149.99
price for Mexico
  • ISBN 978-3-319-42455-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $149.99
price for Mexico
  • ISBN 978-3-319-82586-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
About this book

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.

About the authors

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.

Table of contents (15 chapters)

Table of contents (15 chapters)

Buy this book

eBook $109.00
price for Mexico (gross)
  • ISBN 978-3-319-42457-6
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $149.99
price for Mexico
  • ISBN 978-3-319-42455-2
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $149.99
price for Mexico
  • ISBN 978-3-319-82586-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Novel Food Fermentation Technologies
Editors
  • K. Shikha Ojha
  • Brijesh K. Tiwari
Series Title
Food Engineering Series
Copyright
2016
Publisher
Springer International Publishing
Copyright Holder
Springer International Publishing Switzerland
eBook ISBN
978-3-319-42457-6
DOI
10.1007/978-3-319-42457-6
Hardcover ISBN
978-3-319-42455-2
Softcover ISBN
978-3-319-82586-1
Series ISSN
1571-0297
Edition Number
1
Number of Pages
IX, 340
Number of Illustrations
15 b/w illustrations, 24 illustrations in colour
Topics