04532cam a22005415i 4500 21675482 NUST 20241029102207.0 m |o d | cr ||||||||||| 180409s2018 gw |||| o |||| 0|eng 2019743410 9783319748207 978-3-030-09082-1 https:doi.org/10.1007/978-3-319-74820-7 (DE-He213)978-3-319-74820-7 DLC eng pn rda DLC PSG bicssc PSG thema TEC012010 bisacsh 664.024 23 Innovations in Technologies for Fermented Food and Beverage Industries / edited by Sandeep Kumar Panda, Prathapkumar Halady Shetty. 1st ed. 2018. Cham : Springer International Publishing : Imprint: Springer, 2018. 1 online resource (VIII, 339 pages 49 illustrations, 40 illustrations in color.) text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda Food Microbiology and Food Safety Includes bibliographical references and index 1 Innovative technologies and implications in food and beverage industries: an overview -- 2 Yeasts and Lactic acid bacteria as potential starter cultures for fermented foods -- 3 Advances in fermentation technology for health -- 4 Advances in fermentation technology for novel food products -- 5 Beer, Wine and Spirits : Technological interventions that benefit production, quality and economics -- 6 Alcoholic beverages: Technology for next generation marketing -- 7 Advances in probiotics, prebiotics and nutraceuticals -- 8 Probiotic milk products: Inventions towards ultramodern production plants -- 9 Non-dairy probiotic foods: Innovations and current market status -- 10 Technological Interventions in Fermented Meat Production: the Commercial Perspective -- 11 Modernisation of fermenters for large scale production in food and beverage industry -- 12 Advances in genetic engineering for higher production and quality improvement of food and beverages -- 13 Innovative and safe packaging technologies for food and beverages: updated review -- 14 Role of consumers in innovation of novel food and beverages -- 15 IPRS in respect to food and beverages -- 16 Application of computational intelligence techniques for forecasting problematic wine fermentations using data from classical chemical measurements. 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 their efforts to adopt technologies of their interest. Description based on publisher-supplied MARC data. Food-Biotechnology. 126555 Microbiology. Food Microbiology. https://scigraph.springernature.com/ontologies/product-market-codes/L23040 107740 Food Science. https://scigraph.springernature.com/ontologies/product-market-codes/C15001 126556 Panda, Sandeep Kumar. editor. 126557 Shetty, Prathapkumar Halady. editor. 126558 Catalouge By Rani Shaista Kanwal 126486 Print version: Innovations in technologies for fermented food and beverage industries 978-3-030-09082-1 (DLC) 2018937645 Printed edition: 978-3-030-09082-1 Printed edition: 978-3-030-09082-1 Printed edition: 978-3-030-09082-1 Food Microbiology and Food Safety 126559 0 ibc origres u ncip 20 y-gencatlg ddc BK 612197 612197 0 0 ddc 0 0 ASAB ASAB CART 2024-10-29 Purchase 0 664.024 Foo 2018 3503 ASAB3503 2024-10-29 2024-10-29 BK