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ISBN
| 9783319748191 | |
DDC
| 664.024 | |
Nhan đề
| Innovations in technologies for fermented food and beverage industries / Editors: Sandeep Kumar Panda; Prathapkumar Halady Shetty | |
Thông tin xuất bản
| Cham : Springer, 2018 | |
Mô tả vật lý
| 340 p. | |
Tùng thư
| Food microbiology and food safety series | |
Tóm tắt
| 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. | |
Thuật ngữ chủ đề
| Food industry and trade | |
Thuật ngữ chủ đề
| Beverages-Microbiology -Technological innovations | |
Thuật ngữ chủ đề
| Fermented foods -Technological innovations | |
Khoa
| Khoa Du lịch và Việt Nam học | |
Tác giả(bs) CN
| Panda, Sandeep Kumar | |
Tác giả(bs) CN
| Shetty, Prathapkumar Halady | |
Địa chỉ
| Thư Viện Đại học Nguyễn Tất Thành |
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| 008 | 200915s 201 sz eng |
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| 009 | 1 0 |
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| 020 | |a9783319748191 |
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| 082 | |a664.024|bI585I|223 |
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| 245 | |aInnovations in technologies for fermented food and beverage industries / |cEditors: Sandeep Kumar Panda; Prathapkumar Halady Shetty |
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| 260 | |aCham : |bSpringer, |c 2018 |
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| 300 | |a340 p. |
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| 490 | |aFood microbiology and food safety series |
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| 520 | |aThis 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. |
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| 541 | |aMua |
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| 650 | |aFood industry and trade |
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| 650 | |aBeverages|vMicrobiology |xTechnological innovations |
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| 650 | |aFermented foods |vTechnological innovations |
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| 690 | |aKhoa Du lịch và Việt Nam học |
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| 700 | |aPanda, Sandeep Kumar|eEditor |
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| 700 | |aShetty, Prathapkumar Halady |eEditor |
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| 852 | |aThư Viện Đại học Nguyễn Tất Thành |
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