Innovations in Technologies for Fermented Food and Beverage Industries
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Published By Springer International Publishing

9783319748191, 9783319748207

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Advances in Genetic Engineering for Higher Production and Quality Improvement of Food and Beverages

Innovations in Technologies for Fermented Food and Beverage Industries ◽

10.1007/978-3-319-74820-7_12 ◽

2018 ◽

pp. 221-255

Author(s):

Aly Farag El Sheikha

Keyword(s):

Quality Improvement ◽

Genetic Engineering ◽

Food And Beverages

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Role of Consumers in Innovation of Novel Food and Beverages

Innovations in Technologies for Fermented Food and Beverage Industries ◽

10.1007/978-3-319-74820-7_14 ◽

2018 ◽

pp. 289-296

Author(s):

Shalini Sehgal

Keyword(s):

Novel Food ◽

Food And Beverages

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Innovative and Safe Packaging Technologies for Food and Beverages: Updated Review

Innovations in Technologies for Fermented Food and Beverage Industries ◽

10.1007/978-3-319-74820-7_13 ◽

2018 ◽

pp. 257-287 ◽

Cited By ~ 4

Author(s):

Ishrat Majid ◽

Mamta Thakur ◽

Vikas Nanda

Keyword(s):

Food And Beverages

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Technological Interventions in Fermented Meat Production: The Commercial Perspective

Innovations in Technologies for Fermented Food and Beverage Industries ◽

10.1007/978-3-319-74820-7_10 ◽

2018 ◽

pp. 175-188

Author(s):

Nevijo Zdolec

Keyword(s):

Meat Production ◽

Technological Interventions

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Advances in Microbial Fermentation and Fermented Food for Health

Innovations in Technologies for Fermented Food and Beverage Industries ◽

10.1007/978-3-319-74820-7_3 ◽

2018 ◽

pp. 53-69 ◽

Cited By ~ 1

Author(s):

Sudhanshu S. Behera ◽

Pankajini Bal ◽

Sushrirekha Das ◽

Smita H. Panda ◽

Nakulananda Mohanty

Keyword(s):

Fermented Food ◽

Microbial Fermentation

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Advances in Probiotics, Prebiotics and Nutraceuticals

Innovations in Technologies for Fermented Food and Beverage Industries ◽

10.1007/978-3-319-74820-7_7 ◽

2018 ◽

pp. 121-141 ◽

Cited By ~ 5

Author(s):

Swati S. Mishra ◽

Prafulla K. Behera ◽

Biswabandita Kar ◽

Ramesh C. Ray

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Advances in Fermentation Technology for Novel Food Products

Innovations in Technologies for Fermented Food and Beverage Industries ◽

10.1007/978-3-319-74820-7_4 ◽

2018 ◽

pp. 71-87

Author(s):

Oluwafemi A. Adebo ◽

Patrick B. Njobeh ◽

Adedola S. Adeboye ◽

Janet A. Adebiyi ◽

Sunday S. Sobowale ◽

...

Keyword(s):

Food Products ◽

Novel Food ◽

Fermentation Technology

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Lactic Acid Bacteria and Yeasts as Starter Cultures for Fermented Foods and Their Role in Commercialization of Fermented Foods

Innovations in Technologies for Fermented Food and Beverage Industries ◽

10.1007/978-3-319-74820-7_2 ◽

2018 ◽

pp. 25-52 ◽

Cited By ~ 5

Author(s):

Sujatha Kandasamy ◽

Digambar Kavitake ◽

Prathapkumar Halady Shetty

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Starter Cultures ◽

Fermented Foods

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Modernization of Fermenters for Large-Scale Production in the Food and Beverage Industry

Innovations in Technologies for Fermented Food and Beverage Industries ◽

10.1007/978-3-319-74820-7_11 ◽

2018 ◽

pp. 189-220

Author(s):

Steve Carly Zangué Desobgo

Keyword(s):

Large Scale ◽

Scale Production ◽

Beverage Industry ◽

Large Scale Production ◽

Food And Beverage Industry ◽

Food And Beverage

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Alcoholic Beverages: Technology and Next-Generation Marketing

Innovations in Technologies for Fermented Food and Beverage Industries ◽

10.1007/978-3-319-74820-7_6 ◽

2018 ◽

pp. 105-120 ◽

Cited By ~ 1

Author(s):

Julie Kellershohn

Keyword(s):

Alcoholic Beverages ◽

Next Generation

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Innovations in Technologies for Fermented Food and Beverage IndustriesLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Springer International Publishing

Advances in Genetic Engineering for Higher Production and Quality Improvement of Food and Beverages

Role of Consumers in Innovation of Novel Food and Beverages

Innovative and Safe Packaging Technologies for Food and Beverages: Updated Review

Technological Interventions in Fermented Meat Production: The Commercial Perspective

Advances in Microbial Fermentation and Fermented Food for Health

Advances in Probiotics, Prebiotics and Nutraceuticals

Advances in Fermentation Technology for Novel Food Products

Lactic Acid Bacteria and Yeasts as Starter Cultures for Fermented Foods and Their Role in Commercialization of Fermented Foods

Modernization of Fermenters for Large-Scale Production in the Food and Beverage Industry

Alcoholic Beverages: Technology and Next-Generation Marketing

Innovations in Technologies for Fermented Food and Beverage Industries
Latest Publications