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Food fermentations: NIR spectroscopy as a tool for process analytical technology
Fermentation is a cornerstone of the food system, offering several benefits in nutrition, food safety, sustainability, and sensory quality. Historically rooted in food preservation and cultural practices, fermentation has evolved into a dynamic biotechnological tool, spanning diverse applications from dairy, meat, vegetable, and plant-based foods to by-Alamprese, Cristina, Grassi, Silvia
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Fermentations in World Food Processing
Comprehensive Reviews in Food Science and Food Safety, 2002openaire +2 more sources
Solid State Fermentation and Food Processing: A Short Review
, 2016J. Ghosh
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Application of HPP in food fermentation processes
2020Patrícia Vieira +4 more
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Production of food additives by fermentation processes
Journal of Biotechnology, 2008Jian Chen +3 more
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Fermentation and Enzyme Technologies in Food Processing
, 2014A. Demirci, Gulten Izmirlioglu, D. Ercan
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Ultrasonics for Modulation of Food Fermentation Processes
2019Sajad Shokri, Netsanet Shiferaw Terefe
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