Modern Solid State Fermentation, Hongzhang Chen

Автор: Ashok Pandey; Carlos Ricardo Soccol; Christian Lar
Название: Current Developments in Solid-state Fermentation
ISBN: 1441925856 ISBN-13(EAN): 9781441925855
Издательство: Springer
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Цена: 19589.00 р.
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Описание: Several commercial ventures have come up based on SSF in different parts of the world.The contents are organized into four parts: Part 1 deals with the General and Fundamentals aspects of SSF;

Автор: David A. Mitchell; Nadia Krieger; Marin Berovic
Название: Solid-State Fermentation Bioreactors
ISBN: 3642068391 ISBN-13(EAN): 9783642068393
Издательство: Springer
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Цена: 26120.00 р.
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Описание: This concise professional reference provides a fundamental framework for the design and operation of solid-state fermentation bioreactors, enabling researchers currently working at laboratory scale to scale up their processes.

Автор: Ojha
Название: Novel Food Fermentation Technologies
ISBN: 3319424556 ISBN-13(EAN): 9783319424552
Издательство: Springer
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Цена: 20962.00 р.
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Описание: Novel Food Fermentation Technologies provides a comprehensive overview of innovations in food fermentation technologies and their application. Current novel technologies for microbial culture production and preservation are covered in detail, as are fermentation techniques for the production of bioactives from various food matrices, including food processing by-products and waste. Readers are provided with a close look at thermal and non-thermal technologies applicable to fermented food products. The text covers immobilization, microencapsulation technologies and novel preservation techniques for cultures in fermentation. In-depth studies of high pressure processing, pulsed electric field, power ultrasound and gamma irradiation in fermentation are provided in addition to novel thermal and non-thermal technologies and process analytical techniques. A wide variety of fermented products are covered, including meat, marine-based, grain-based, dairy and vegetable-based products. Current technologies for extraction of bioactives are examined, as are current innovations in fermented food packaging. Readers are presented with current and future challenges in food fermentation as well. As a comprehensive reference for food fermentation, this work provides up-to-date insights into emerging fermentation technologies which facilitate the processing of wholesome and safe food products.