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1. Fermentation processes engineering in the food industry
by Pandey, Ashok and Larroche, Christian and Soccol, Carlos Ricardo
2013, Contemporary food engineering, ISBN 9781439887653, xxiv, 486
Food industry and trade | Fermentation | Fermented foods
Book
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2. Full Text Biotechnological potential of yeasts in functional food industry
by Rai, Amit Kumar and Pandey, Ashok and Sahoo, Dinabandhu
Trends in food science & technology, ISSN 0924-2244, 01/2019, Volume 83, pp. 129 - 137
Probiotics | Metabolic engineering | Yeast | Peptides | Functional foods | Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Biotechnology | Metabolites | Genetically engineered foods | Food industry | GABA | Polyphenols | Fermentation | Sustainable development | Food | Yeasts | Biocatalysts | Glucan | Starter cultures | γ-Aminobutyric acid | Carotenoids | Bioactive compounds | Selenium | Glutathione | Nutraceuticals | Functional foods & nutraceuticals | Fermented food | Food production | Oligosaccharides | Biological activity | Food processing industry | Bioactive metabolites
Journal Article
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3. Full Text Innovations in Technologies for Fermented Food and Beverage Industries
by Panda, Sandeep Kumar and Shetty, Prathapkumar Halady
2018, Food Microbiology and Food Safety, ISBN 9783319748191, 340
Food industry and trade
eBook
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4. The contrary forces of innovation
: an ethnography of innovation in the food industry
by Hoholm, Thomas, 1973
2011, ISBN 0230283667, xi, 319
Fermented fish | Technological innovations | Fishery processing | Ethnic food industry | Organizational change
Book
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5. Full Text Lactobacillus plantarum with Functional Properties: An Approach to Increase Safety and Shelf-Life of Fermented Foods
by Behera, Sudhanshu S and Ray, Ramesh C and Zdolec, Nevijo
BioMed research international, ISSN 2314-6133, 5/2018, Volume 2018, pp. 9361614 - 18
Life Sciences & Biomedicine | Biotechnology & Applied Microbiology | Medicine, Research & Experimental | Science & Technology | Research & Experimental Medicine | Probiotics | Fermented Foods | Lactobacillus plantarum | Food Safety | Fermentation | Food Microbiology | Lactobacillus | Book publishing | Safety and security measures | Microbiota (Symbiotic organisms) | Lipase | Food plants | Nuclear magnetic resonance--NMR | Shellfish | Taxonomy | Genes | Microflora | Identification | Shelf life | Exploitation | Systematics | Microorganisms | Immunology | Esterase | Bioactive compounds | Food industry | Shelves | Bacteria | Phosphoketolase | Safety | α-Amylase | Beverages | Strains (organisms) | Phosphopyruvate hydratase | Food | Functional foods & nutraceuticals | Nutrition | Lactase | Fermented food | Glucosidase | Molecular chains | α-Glucosidase | Food processing industry | Methods | Index Medicus
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6. Full Text Pullulan‐based films and coatings for food packaging: Present applications, emerging opportunities, and future challenges
by Farris, Stefano and Unalan, Ilke Uysal and Introzzi, Laura and Fuentes‐Alventosa, José Maria and Cozzolino, Carlo A
Journal of applied polymer science, ISSN 0021-8995, 07/2014, Volume 131, Issue 13, pp. np - n/a
coatings | packaging | nanostructured polymers | biopolymers and renewable polymers | surfaces and interfaces | Polymer Science | Physical Sciences | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Application fields | Exact sciences and technology | Applied sciences | Technology of polymers | Biological and medical sciences | Brandies, spirituous liquors | Polymer industry, paints, wood | Fermented food industries | Pullulan | Cost effectiveness | Packaging | Food packaging | Strategy | Food packaging industry | Polymers | Environmental impact
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7. Full Text Lactic acid bacteria as functional starter cultures for the food fermentation industry
by Leroy, Frédéric and De Vuyst, Luc
02/2004, Volume 15, Issue 2, 12
Life Sciences & Biomedicine | Food Science & Technology | Science & Technology | Fundamental and applied biological sciences. Psychology | Food industries | Food microbiology | Biological and medical sciences
Book Review
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8. Full Text The importance of lactic acid bacteria for the prevention of bacterial growth and their biogenic amines formation: A review
by Özogul, Fatih and Hamed, Imen
Critical reviews in food science and nutrition, ISSN 1040-8398, 07/2018, Volume 58, Issue 10, pp. 1660 - 1670
foodborne disease | biogenic amine | lactic acid bacteria | Foodborne pathogen | antimicrobial substances | biopreservative | Food Science & Technology | Life Sciences & Biomedicine | Nutrition & Dietetics | Science & Technology | Foodborne Diseases - microbiology | Biogenic Amines - pharmacology | Lactobacillales - physiology | Humans | Food Safety | Biogenic Amines - metabolism | Food Microbiology | Biotechnology | Lactic acid bacteria | Food-borne diseases | Hydrogen peroxide | Amines | Amino acids | Shelf life | Antiinfectives and antibacterials | Organic acids | Microorganisms | Pain | Illnesses | Vomiting | Food industry | Sensory evaluation | Bacteria | Food borne diseases | Biogenic amines | Food | Pathogens | Hydrogen storage | Health risks | Fermented food | Diarrhea | Food production | Food spoilage | Flavor | Spoilage | Decarboxylation | Food safety | Lactic acid | Food processing industry | Bacteriocins | Index Medicus
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