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Ojha, K. Shikha

Novel Food Fermentation Technologies

Ojha, K. Shikha - Novel Food Fermentation Technologies, e-kirja

136,40€

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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

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

Toimittaja
 
Julkaisija
Springer
Julkaisuvuosi
2016
Kieli
en
Painos
1
Sarja
Food Engineering Series
Sivumäärä
9 sivua
Kategoria
Eksaktit luonnontieteet
Tiedostomuoto
E-kirja
eISBN (PDF)
9783319424576
Painetun ISBN
978-3-319-42455-2

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