Overview
- Editors:
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K. Shikha Ojha
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Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland
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Brijesh K. Tiwari
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School of Food & Nutritional Sciences, University College Cork, Cork, Ireland
- 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
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Table of contents (15 chapters)
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- K. Shikha Ojha, Brijesh K. Tiwari
Pages 1-5
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- Mariangela Gallo, Barbara Speranza, Maria Rosaria Corbo, Milena Sinigaglia, Antonio Bevilacqua
Pages 35-55
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- Jincy M. George, Navin K. Rastogi
Pages 57-83
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- T. Garde-Cerdán, M. Arias, O. Martín-Belloso, C. Ancín-Azpilicueta
Pages 85-123
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- K. Shikha Ojha, Colm P. O’Donnell, Joseph P. Kerry, Brijesh K. Tiwari
Pages 125-142
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- Mohamed Koubaa, Sonia Barba-Orellana, Elena Roselló-Soto, Francisco J. Barba
Pages 143-153
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- Mohamed Koubaa, Elena Roselló-Soto, Sonia Barba-Orellana, Francisco J. Barba
Pages 155-163
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- Spasenija D. Milanović, Dajana V. Hrnjez, Mirela D. Iličić, Katarina G. Kanurić, Vladimir R. Vukić
Pages 165-201
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- Gaurav Rajauria, Samriti Sharma, Mila Emerald, Amit K. Jaiswal
Pages 235-262
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- Mila Emerald, Gaurav Rajauria, Vikas Kumar
Pages 263-277
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- Raffaella Di Cagno, Pasquale Filannino, Marco Gobbetti
Pages 279-291
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- Maria Hayes, Marco García-Vaquero
Pages 293-310
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- Begonya Marcos, Carmen Bueno-Ferrer, Avelina Fernández
Pages 311-333
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Back Matter
Pages 335-340
About this book
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.
Editors and Affiliations
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Food Biosciences, Teagasc Food Research Centre, Dublin, Ireland
K. Shikha Ojha
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School of Food & Nutritional Sciences, University College Cork, Cork, Ireland
Brijesh K. Tiwari
About the editors
Dr. Brijesh Tiwari is a Senior Research Officer in the Department of Food Biosciences at Teagasc Food Research Centre in Dublin, Ireland.Ms K Shikha Ojha is a Teagasc Walsh Fellow in the Department of Food Biosciences, Teagasc Food Research Centre, Ireland. She obtained her MSc in Food Technology from CFTRI (India). Her research interests are in the areas of novel thermal and non-thermal food processing and preservation techniques.
