Abstract
This book reiterates that the fermented products are relevant to modern society and has evolved over centuries. This book has demonstrated that the application of novel microbial cultures and novel technologies can enhance nutritive value and provide various health benefits. Traditional artisanal fermented food products provide desired organoleptic quality with limited safety profile and shelf-life. Consequently, the fermented food industry has long sought alternative or synergistic approaches to enhance shelf-life and quality of fermented food product with close resemblance to those produced traditionally.
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Ojha, K.S., Tiwari, B.K. (2016). Novel Food Fermentation Technologies. In: Ojha, K., Tiwari, B. (eds) Novel Food Fermentation Technologies. Food Engineering Series. Springer, Cham. https://doi.org/10.1007/978-3-319-42457-6_1
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DOI: https://doi.org/10.1007/978-3-319-42457-6_1
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Publisher Name: Springer, Cham
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Online ISBN: 978-3-319-42457-6
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