Fermentation in the Food Industry
Fermentation has long been a cornerstone of food science, linking ancient traditions with modern biotechnology. Fermentation in the Food Industry offers a comprehensive overview of how microbial processes continue to shape the quality, safety, and sustainability of food worldwide. This volume presen...
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| Materialtyp: | Online |
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| Språk: | engelska |
| Utgiven: |
IntechOpen
2026
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| Länkar: | 2977-8174 |
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| _version_ | 1869529376909950976 |
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| collection | Directory of Open Access Books |
| description | Fermentation has long been a cornerstone of food science, linking ancient traditions with modern biotechnology. Fermentation in the Food Industry offers a comprehensive overview of how microbial processes continue to shape the quality, safety, and sustainability of food worldwide. This volume presents recent advances in microbial fermentation, including lactic acid bacteria, yeasts, and mixed microbial cultures, and examines their roles in enhancing nutritional value, improving preservation, and developing innovative food products. Emphasizing both fundamental science and industrial application, the book highlights progress in fermentation process design, microbial ecology, metabolic pathways, and bioengineering strategies. Readers will discover how fermentation contributes to cleaner production, reduced food waste, and the creation of functional and health-promoting foods. Combining insights from microbiology, food technology, and biotechnology, this book serves as a bridge between traditional practices and cutting-edge research. It is an essential resource for researchers, graduate students, and professionals in food science, microbiology, biotechnology, and related industries who seek to understand and apply fermentation technology for sustainable food development and future innovation. |
| format | Online |
| id | doab-20.500.12854ir-171969 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2026 |
| publishDateRange | 2026 |
| publishDateSort | 2026 |
| publisher | IntechOpen |
| publisherStr | IntechOpen |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1719692026-02-12T17:39:03Z Fermentation in the Food Industry Tang, Ruogu Technology & Engineering / Food Science Technology & Engineering / Food Science / Food Packaging & Processi thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology Fermentation has long been a cornerstone of food science, linking ancient traditions with modern biotechnology. Fermentation in the Food Industry offers a comprehensive overview of how microbial processes continue to shape the quality, safety, and sustainability of food worldwide. This volume presents recent advances in microbial fermentation, including lactic acid bacteria, yeasts, and mixed microbial cultures, and examines their roles in enhancing nutritional value, improving preservation, and developing innovative food products. Emphasizing both fundamental science and industrial application, the book highlights progress in fermentation process design, microbial ecology, metabolic pathways, and bioengineering strategies. Readers will discover how fermentation contributes to cleaner production, reduced food waste, and the creation of functional and health-promoting foods. Combining insights from microbiology, food technology, and biotechnology, this book serves as a bridge between traditional practices and cutting-edge research. It is an essential resource for researchers, graduate students, and professionals in food science, microbiology, biotechnology, and related industries who seek to understand and apply fermentation technology for sustainable food development and future innovation. 2026-02-12T17:38:59Z 2026-02-12T17:38:59Z 2025 book 2977-8174 9781836352945 9781836352952 9781836352969 https://directory.doabooks.org/handle/20.500.12854/171969 eng Food Science and Nutrition image/jpeg n/a https://www.intechopen.com/books/1004768 https://intech-files.s3.amazonaws.com/a04Tc00000BcX3YIAV/0016672_Authors_Book%20%282025-12-04%2008%3A44%3A22%29.pdf IntechOpen IntechOpen 10.5772/intechopen.1008120 10.5772/intechopen.1008120 78a36484-2c0c-47cb-ad67-2b9f5cd4a8f6 9781836352945 9781836352952 9781836352969 IntechOpen 18 210 open access |
| spellingShingle | Technology & Engineering / Food Science Technology & Engineering / Food Science / Food Packaging & Processi thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology Fermentation in the Food Industry |
| title | Fermentation in the Food Industry |
| title_full | Fermentation in the Food Industry |
| title_fullStr | Fermentation in the Food Industry |
| title_full_unstemmed | Fermentation in the Food Industry |
| title_short | Fermentation in the Food Industry |
| title_sort | fermentation in the food industry |
| topic | Technology & Engineering / Food Science Technology & Engineering / Food Science / Food Packaging & Processi thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology |
| topic_facet | Technology & Engineering / Food Science Technology & Engineering / Food Science / Food Packaging & Processi thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology |
| url | 2977-8174 |