Novel Food Fermentation Technologies
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…
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Produktdetails
Weitere Autoren: Tiwari, Brijesh K. (Hrsg.)
- ISBN: 978-3-319-42455-2
- EAN: 9783319424552
- Produktnummer: 20100572
- Verlag: Springer Nature EN
- Sprache: Englisch
- Erscheinungsjahr: 2016
- Seitenangabe: 340 S.
- Masse: H23.5 cm x B15.5 cm 6'506 g
- Auflage: 1st ed. 2016
- Abbildungen: schwarz-weiss Illustrationen, farbige Illustrationen, Tabellen, schwarz-weiss, Tabellen, farbig
- Gewicht: 6506
- Sonstiges: Research
Über den Autor
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.
2 weitere Werke von K. Shikha (Hrsg.) Ojha:
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