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Food Microbiology and Food Safety

Innovations in Technologies for Fermented Food and Beverage Industries

Editors: Panda, Sandeep Kumar, Halady, Prathap Kumar Shetty (Eds.)

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  • 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
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eBook $169.00
price for USA in USD (gross)
  • ISBN 978-3-319-74820-7
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $219.99
price for USA in USD
  • ISBN 978-3-319-74819-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $219.99
price for USA in USD
  • ISBN 978-3-030-09082-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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 their efforts to adopt technologies of their interest.

About the authors

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.

Table of contents (16 chapters)

Table of contents (16 chapters)
  • Innovative Technologies and Implications in Fermented Food and Beverage Industries: An Overview

    Pages 1-23

    Sahu, Lopamudra (et al.)

  • Lactic Acid Bacteria and Yeasts as Starter Cultures for Fermented Foods and Their Role in Commercialization of Fermented Foods

    Pages 25-52

    Kandasamy, Sujatha (et al.)

  • Advances in Microbial Fermentation and Fermented Food for Health

    Pages 53-69

    Behera, Sudhanshu S. (et al.)

  • Advances in Fermentation Technology for Novel Food Products

    Pages 71-87

    Adebo, Oluwafemi A. (et al.)

  • Advances in Technology and New Product Development in the Beer, Wine, and Spirit Industry

    Pages 89-104

    Russell, Inge (et al.)

Buy this book

eBook $169.00
price for USA in USD (gross)
  • ISBN 978-3-319-74820-7
  • Digitally watermarked, DRM-free
  • Included format: EPUB, PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $219.99
price for USA in USD
  • ISBN 978-3-319-74819-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
Softcover $219.99
price for USA in USD
  • ISBN 978-3-030-09082-1
  • Free shipping for individuals worldwide
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Innovations in Technologies for Fermented Food and Beverage Industries
Editors
  • Sandeep Kumar Panda
  • Prathap Kumar Shetty Halady
Series Title
Food Microbiology and Food Safety
Copyright
2018
Publisher
Springer International Publishing
Copyright Holder
Springer International Publishing AG, part of Springer Nature
eBook ISBN
978-3-319-74820-7
DOI
10.1007/978-3-319-74820-7
Hardcover ISBN
978-3-319-74819-1
Softcover ISBN
978-3-030-09082-1
Edition Number
1
Number of Pages
VIII, 339
Number of Illustrations
9 b/w illustrations, 40 illustrations in colour
Topics