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Innovations in Technologies for Fermented Food and Beverage industries (Food Microbiology and Food Safety Series)

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Description:Fermentation is one of the oldest food processing technologies to be used by the populations and was used for extending the shelf life of foods as well as improving the texture and sensorial characteristics of foods. Many fermented foods and beverages also helped the early civilizations to come together as well as to socialize.Many civilizations also have identified the health and nutritional benefits offermented foods and beverages that are consumed part of the daily diet. In the recent days, there has also been increased interest in fermented foods from the point of view of health and nutrition.Optimization of food products and scaling up is an important requirement forcommercialization of any food products so that process is streamlined and theproduct obtained is of consistent quality. When it comes to fermented foods andbeverages, process optimization is more complex due to the dynamic nature offermentation as well as the diversity of fermentation microflora.This book consists of 16 chapters written by experts in specific fields from sevencountries, from India, South Africa, Canada, Greece, Croatia, Cameroon, and Chile.These chapters cover exhaustively innovations in starter culture; production ofhealth 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; nondairy probiotics; development of automatic fermenters; and packaging technology. It includes genetic engineering for production and quality improvement of food and beverages and forecasting of the quality of the final product, specifically 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.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Innovations in Technologies for Fermented Food and Beverage industries (Food Microbiology and Food Safety Series). To get started finding Innovations in Technologies for Fermented Food and Beverage industries (Food Microbiology and Food Safety Series), you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

Pages: 339

Format: PDF, EPUB & Kindle Edition

Publisher: Springer International Publishing AG

Release: 2018

ISBN

Description: Fermentation is one of the oldest food processing technologies to be used by the populations and was used for extending the shelf life of foods as well as improving the texture and sensorial characteristics of foods. Many fermented foods and beverages also helped the early civilizations to come together as well as to socialize.Many civilizations also have identified the health and nutritional benefits offermented foods and beverages that are consumed part of the daily diet. In the recent days, there has also been increased interest in fermented foods from the point of view of health and nutrition.Optimization of food products and scaling up is an important requirement forcommercialization of any food products so that process is streamlined and theproduct obtained is of consistent quality. When it comes to fermented foods andbeverages, process optimization is more complex due to the dynamic nature offermentation as well as the diversity of fermentation microflora.This book consists of 16 chapters written by experts in specific fields from sevencountries, from India, South Africa, Canada, Greece, Croatia, Cameroon, and Chile.These chapters cover exhaustively innovations in starter culture; production ofhealth 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; nondairy probiotics; development of automatic fermenters; and packaging technology. It includes genetic engineering for production and quality improvement of food and beverages and forecasting of the quality of the final product, specifically 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.We have made it easy for you to find a PDF Ebooks without any digging. And by having access to our ebooks online or by storing it on your computer, you have convenient answers with Innovations in Technologies for Fermented Food and Beverage industries (Food Microbiology and Food Safety Series). To get started finding Innovations in Technologies for Fermented Food and Beverage industries (Food Microbiology and Food Safety Series), you are right to find our website which has a comprehensive collection of manuals listed.
Our library is the biggest of these that have literally hundreds of thousands of different products represented.

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Innovations in Technologies for Fermented Food and Beverage industries (Food Microbiology and Food Safety Series)

Innovations in Technologies for Fermented Food and Beverage industries (Food Microbiology and Food Safety Series)

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