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Ojha, K. Shikha

Novel Food Fermentation Technologies

Ojha, K. Shikha - Novel Food Fermentation Technologies, ebook

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Ebook, PDF with Adobe DRM
ISBN: 9783319424576
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Table of contents

1. Novel Food Fermentation Technologies
K. Shikha Ojha, Brijesh K. Tiwari

2. Novel Preservation Techniques for Microbial Cultures
Saúl Alonso

3. Novel Microbial Immobilization Techniques
Mariangela Gallo, Barbara Speranza, Maria Rosaria Corbo, Milena Sinigaglia, Antonio Bevilacqua

4. High Pressure Processing for Food Fermentation
Jincy M. George, Navin K. Rastogi

5. Pulsed Electric Field and Fermentation
T. Garde-Cerdán, M. Arias, O. Martín-Belloso, C. Ancín-Azpilicueta

6. Ultrasound and Food Fermentation
K. Shikha Ojha, Colm P. O’Donnell, Joseph P. Kerry, Brijesh K. Tiwari

7. Gamma Irradiation and Fermentation
Mohamed Koubaa, Sonia Barba-Orellana, Elena Roselló-Soto, Francisco J. Barba

8. Novel Thermal Technologies and Fermentation
Mohamed Koubaa, Elena Roselló-Soto, Sonia Barba-Orellana, Francisco J. Barba

9. Novel Fermented Dairy Products
Spasenija D. Milanović, Dajana V. Hrnjez, Mirela D. Iličić, Katarina G. Kanurić, Vladimir R. Vukić

10. Novel Fermented Meat Products
Derek F. Keenan

11. Novel Fermented Marine-Based Products
Gaurav Rajauria, Samriti Sharma, Mila Emerald, Amit K. Jaiswal

12. Novel Fermented Grain-Based Products
Mila Emerald, Gaurav Rajauria, Vikas Kumar

13. Novel Fermented Fruit and Vegetable-Based Products
Raffaella Cagno, Pasquale Filannino, Marco Gobbetti

14. Bioactive Compounds from Fermented Food Products
Maria Hayes, Marco García-Vaquero

15. Innovations in Packaging of Fermented Food Products
Begonya Marcos, Carmen Bueno-Ferrer, Avelina Fernández

Keywords: Chemistry, Food Science, Organic Chemistry, Applied Microbiology

Editor
 
Publisher
Springer
Publication year
2016
Language
en
Edition
1
Series
Food Engineering Series
Category
Natural Sciences
Format
Ebook
eISBN (PDF)
9783319424576
Printed ISBN
978-3-319-42455-2

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