Editors:
- Provides a comprehensive overview of innovations in food fermentation technologies
- Studies the application of novel non-thermal technologies for fermented food products
- Explores how the application of novel fermentation technologies increase shelf-life and nutritional attributes in foods
- Includes supplementary material: sn.pub/extras
Part of the book series: Food Engineering Series (FSES)
Buy it now
Buying options
Tax calculation will be finalised at checkout
Other ways to access
This is a preview of subscription content, log in via an institution to check for access.
Table of contents (15 chapters)
-
Front Matter
-
Back Matter
About this book
Editors and Affiliations
-
Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland
K. Shikha Ojha
-
School of Food & Nutritional Sciences, University College Cork, Cork, Ireland
Brijesh K. Tiwari
About the editors
Bibliographic Information
Book Title: Novel Food Fermentation Technologies
Editors: K. Shikha Ojha, Brijesh K. Tiwari
Series Title: Food Engineering Series
DOI: https://doi.org/10.1007/978-3-319-42457-6
Publisher: Springer Cham
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer International Publishing Switzerland 2016
Hardcover ISBN: 978-3-319-42455-2Published: 12 October 2016
Softcover ISBN: 978-3-319-82586-1Published: 27 June 2018
eBook ISBN: 978-3-319-42457-6Published: 30 September 2016
Series ISSN: 1571-0297
Series E-ISSN: 2628-8095
Edition Number: 1
Number of Pages: IX, 340
Number of Illustrations: 15 b/w illustrations, 24 illustrations in colour
Topics: Food Science, Organic Chemistry, Applied Microbiology