Novel Food Fermentation Technologies

  • K. Shikha Ojha
  • Brijesh K. Tiwari

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-ix
  2. K. Shikha Ojha, Brijesh K. Tiwari
    Pages 1-5
  3. Mariangela Gallo, Barbara Speranza, Maria Rosaria Corbo, Milena Sinigaglia, Antonio Bevilacqua
    Pages 35-55
  4. Jincy M. George, Navin K. Rastogi
    Pages 57-83
  5. T. Garde-Cerdán, M. Arias, O. Martín-Belloso, C. Ancín-Azpilicueta
    Pages 85-123
  6. K. Shikha Ojha, Colm P. O’Donnell, Joseph P. Kerry, Brijesh K. Tiwari
    Pages 125-142
  7. Mohamed Koubaa, Sonia Barba-Orellana, Elena Roselló-Soto, Francisco J. Barba
    Pages 143-153
  8. Mohamed Koubaa, Elena Roselló-Soto, Sonia Barba-Orellana, Francisco J. Barba
    Pages 155-163
  9. Spasenija D. Milanović, Dajana V. Hrnjez, Mirela D. Iličić, Katarina G. Kanurić, Vladimir R. Vukić
    Pages 165-201
  10. Derek F. Keenan
    Pages 203-233
  11. Gaurav Rajauria, Samriti Sharma, Mila Emerald, Amit K. Jaiswal
    Pages 235-262
  12. Mila Emerald, Gaurav Rajauria, Vikas Kumar
    Pages 263-277
  13. Raffaella Di Cagno, Pasquale Filannino, Marco Gobbetti
    Pages 279-291
  14. Maria Hayes, Marco García-Vaquero
    Pages 293-310
  15. Begonya Marcos, Carmen Bueno-Ferrer, Avelina Fernández
    Pages 311-333
  16. 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.


Bioactive Compounds in Food Food Fermentation Food Packaging Food Preservation Techniques Novel Food Products Novel Food Technologies

Editors and affiliations

  • K. Shikha Ojha
    • 1
  • Brijesh K. Tiwari
    • 2
  1. 1.Food BiosciencesTeagasc Food Research CentreDublinIreland
  2. 2.School of Food & Nutritional SciencesUniversity College CorkCorkIreland

Bibliographic information