Innovations in Technologies for Fermented Food and Beverage Industries

Beschreibung

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.

Presentation of innovative technologies for different areas such as fermenter designing, automation, food safety, packaging, etc. 

Describes innovation in beer making, production of distilled beverage, production of dairy and non-dairy fermented foods. 

Intellectual properties in foods and beverages and automation and information system in food and beverage industry are also covered.   

Autor*in

Sandeep Kumar Panda

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advanced fermentation technology genetic engineering and food production improved downstreaming safe packaging technologies engineering for enhanced production

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