Innovations in Technologies for Fermented Food and Beverage Industries (Record no. 201737)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04043nam a22004575i 4500 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9783319748207 |
| -- | 978-3-319-74820-7 |
| 245 10 - TITLE STATEMENT | |
| Title | Innovations in Technologies for Fermented Food and Beverage Industries |
| Statement of responsibility, etc. | edited by Sandeep Kumar Panda, Prathapkumar Halady Shetty. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. 2018. |
| 300 ## - DESCRIPTION | |
| Extent | VIII, 339 p. 49 illus., 40 illus. in color. |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 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. |
| 650 #0 - SUBJECT | |
| Keyword | Microbiology. |
| 650 #0 - SUBJECT | |
| Keyword | Food—Biotechnology. |
| 650 14 - SUBJECT | |
| Keyword | Food Microbiology. |
| 650 24 - SUBJECT | |
| Keyword | Food Science. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Panda, Sandeep Kumar. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Shetty, Prathapkumar Halady. |
| 856 40 - ONLINE RESOURCES | |
| url | https://doi.org/10.1007/978-3-319-74820-7 |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | e-Books |
| 912 ## - | |
| -- | ZDB-2-CMS |
| 912 ## - | |
| -- | ZDB-2-SXC |
| Home library | Current library | Full call number | Accession number | Koha item type |
|---|---|---|---|---|
| Central Library, Sikkim University | Central Library, Sikkim University | 664.001579 | E-3070 | e-Books |