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Innovative Technologies and Implications in Fermented Food and Beverage Industries: An Overview

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Innovations in Technologies for Fermented Food and Beverage Industries

Part of the book series: Food Microbiology and Food Safety ((FMFS))

Abstract

The chapter presents an overview of the recent developments in the different perspectives of fermented food and beverage industries. The novel innovations in starter culture, health beneficial foods and beverages, nutraceuticals, alcoholic beverages, probiotic dairy and nondairy products, and fermented meats are elucidated. Further, the technological interventions in modernization of fermenters, thermal and nonthermal food processing, genetic engineering of microbes and their applications in food industry, safe packaging technologies, and intellectual property rights are briefly described. Case studies with respect to the different innovations in food and beverages are also included for better understanding.

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Authors and Affiliations

  1. Department of Botany, Utkal University, Bhubaneswar, India

    Lopamudra Sahu

  2. School of Basic Sciences, Indian Institute of Technology, Bhubaneswar, India

    Sandeep Kumar Panda

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  1. Lopamudra Sahu
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Editors and Affiliations

  1. School of Basic Sciences, Indian Institute of Technology, Bhubaneswar, India

    Sandeep Kumar Panda

  2. Department of Food Science and Technology, Pondicherry University, Kalapet, Pondicherry, India

    Prathapkumar Halady Shetty

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Sahu, L., Panda, S.K. (2018). Innovative Technologies and Implications in Fermented Food and Beverage Industries: An Overview. In: Panda, S., Shetty, P. (eds) Innovations in Technologies for Fermented Food and Beverage Industries. Food Microbiology and Food Safety. Springer, Cham. https://doi.org/10.1007/978-3-319-74820-7_1

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