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Food Microbiology and Food Safety- Innovations in Technologies for Fermented Food and Beverage Industries

Food Microbiology and Food Safety- Innovations in Technologies for Fermented Food and Beverage Industries

Le prix initial était : 229.00 €.Le prix actuel est : 13.74 €.

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…

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Description

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 theirefforts to adopt technologies of their interest.

Langue
en
Version
Broché
Date de sortie initiale
21 décembre 2018
Nombre de pages
339
Illustrations
Avec illustrations

Personnes impliquées

Auteur principal

Prathapkumar Halady Shetty

Deuxième auteur

Sandeep Kumar Panda

Rédacteur en chef

Sandeep Kumar Panda

Deuxième rédacteur

Prathapkumar Halady Shetty

Editeur principal

Springer Nature Switzerland AG

Informations sur le fabricant

Nom du fabricant
Springer Nature Customer Service Center GmbH
Adresse du fabricant
– 69115 – – DE
Adresse électronique du fabricant
ProductSafety@springernature.com

Autres spécifications

Hauteur de l’emballage
235 mm
Largeur d’emballage
155 mm
Largeur du produit
155 mm
Livre d‘étude
Non
Longueur d’emballage
235 mm
Longueur du produit
235 mm
Poids de l’emballage
534 g
Police de caractères extra large
Non
Édition
Softcover reprint of the original 1st ed. 2018

EAN

EAN
9783030090821

Sécurité des produits

Opérateur économique responsable dans l’UE

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Vous trouverez cet article :

Catégories

Science et nature

Technologie et architecture

Chimie industrielle

Biologie

Technologie alimentaire

Microbiologie

Biologie spécialisée

Livres

Livre, ebook ou livre audio ?

Livre

Disponibilité

Disponible à l’adresse suivante

Langue

Anglais

Type de livre

Paperback

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