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.
Tabella dei contenuti
1 Innovative technologies and implications in food and beverage industries: an overview.- 2 Yeasts and Lactic acid bacteria as potential starter cultures for fermented foods.- 3 Advances in fermentation technology for health.- 4 Advances in fermentation technology for novel food products.- 5 Beer, Wine and Spirits : Technological interventions that benefit production, quality and economics.- 6 Alcoholic beverages: Technology for next generation marketing.- 7 Advances in probiotics, prebiotics and nutraceuticals.- 8 Probiotic milk products: Inventions towards ultramodern production plants.- 9 Non-dairy probiotic foods: Innovations and current market status.- 10 Technological Interventions in Fermented Meat Production: the Commercial Perspective.- 11 Modernisation of fermenters for large scale production in food and beverage industry.- 12 Advances in genetic engineering for higher production and quality improvement of food and beverages.- 13 Innovative and safe packaging technologies for food and beverages: updated review.- 14 Role of consumers in innovation of novel food and beverages.- 15 IPRS in respect to food and beverages.- 16 Application of computational intelligence techniques for forecasting problematic wine fermentations using data from classical chemical measurements.
Circa l’autore
Sandeep Kumar Panda:
Dr. Panda is currently working at Indian Institute of Technology Bhubaneswar, India. He has completed his Doctor of Philosophy in Microbiology from Utkal University, India. His research was also in association with prestigious research organizations like ICAR-Central Tuber Crops Research Institute and CSIR- Institute of Minerals and Materials Technology. Dr. Panda did his post doctorate research at University of Johannesburg, South Africa. He has also being a consultant for the Centre for Self Financing Studies N. C. Autonomous College, Jaipur, India. His research has creative integration, extension of methods with efficient approach for studying functional properties of food. The behavioral aspect of microorganisms in food is his keen interest. His research progress is based on new and original departures from concepts, techniques and methodology which is attributed to his publications in reputed international journals with high impact factors. He has authored many book chapters with international publication houses. His broad area of research has been Applied Microbiology, Biotechnology and Food technology.
Prof. Prathapkumar Halady Shetty:
Dr. Shetty is currently working as Professor at the Department of Food Science & Technology, Pondicherry University, India. He has completed his Ph.D. from National Institute of Nutrition, Hyderabad and worked in various Universities in India and abroad (University of Texas, USA, Copenhagen University and Aarhus University, Denmark). Dr. Shetty was the former president of prestigious Association of Food Scientists and Technologists (India) and is a member of scientific panel on Contaminants in Food Chain at the Food Safety Standards Authority of India. His broad area of research has been food microbiology and food safety, specifically, food fermentation microorganisms and their exploitation in food industry.
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