Please use this identifier to cite or link to this item: http://localhost/handle/Hannan/257942
Title: Innovations in Technologies for Fermented Food and Beverage Industries
Authors: Panda, Sandeep Kumar. ;;Shetty, Prathapkumar Halady. ;
subject: Life Sciences;Food ; Biotechnology. ;;Microbiology. ;;Life Sciences;Food Microbiology. ;;Food Science. ;;664.001579 ; 23 ;;Z5185.F66 ;
Year: 2018
place: Cham :
Publisher: Springer International Publishing :
Imprint: Springer,
Series/Report no.: Food Microbiology and Food Safety. ;
Food Microbiology and Food Safety. ;
Abstract: 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: 
SpringerLink (Online service) ;


Printed edition: ; 9783319748191. ;

No author
URI: http://localhost/handle/Hannan/257942
ISBN: 9783319748207 ;
9783319748191 (print) ;
More Information: VIII, 339 p. 49 illus., 40 illus. in color. ; online resource. ;
Appears in Collections:Librarianship and Bibliographic

Files in This Item:
File SizeFormat 
9783319748207.pdf7.05 MBAdobe PDF
Title: Innovations in Technologies for Fermented Food and Beverage Industries
Authors: Panda, Sandeep Kumar. ;;Shetty, Prathapkumar Halady. ;
subject: Life Sciences;Food ; Biotechnology. ;;Microbiology. ;;Life Sciences;Food Microbiology. ;;Food Science. ;;664.001579 ; 23 ;;Z5185.F66 ;
Year: 2018
place: Cham :
Publisher: Springer International Publishing :
Imprint: Springer,
Series/Report no.: Food Microbiology and Food Safety. ;
Food Microbiology and Food Safety. ;
Abstract: 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: 
SpringerLink (Online service) ;


Printed edition: ; 9783319748191. ;

No author
URI: http://localhost/handle/Hannan/257942
ISBN: 9783319748207 ;
9783319748191 (print) ;
More Information: VIII, 339 p. 49 illus., 40 illus. in color. ; online resource. ;
Appears in Collections:Librarianship and Bibliographic

Files in This Item:
File SizeFormat 
9783319748207.pdf7.05 MBAdobe PDF
Title: Innovations in Technologies for Fermented Food and Beverage Industries
Authors: Panda, Sandeep Kumar. ;;Shetty, Prathapkumar Halady. ;
subject: Life Sciences;Food ; Biotechnology. ;;Microbiology. ;;Life Sciences;Food Microbiology. ;;Food Science. ;;664.001579 ; 23 ;;Z5185.F66 ;
Year: 2018
place: Cham :
Publisher: Springer International Publishing :
Imprint: Springer,
Series/Report no.: Food Microbiology and Food Safety. ;
Food Microbiology and Food Safety. ;
Abstract: 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: 
SpringerLink (Online service) ;


Printed edition: ; 9783319748191. ;

No author
URI: http://localhost/handle/Hannan/257942
ISBN: 9783319748207 ;
9783319748191 (print) ;
More Information: VIII, 339 p. 49 illus., 40 illus. in color. ; online resource. ;
Appears in Collections:Librarianship and Bibliographic

Files in This Item:
File SizeFormat 
9783319748207.pdf7.05 MBAdobe PDF