£113.48

Springer Novel Food Fermentation Technologies - Food Engineering

Name: Springer Novel Food Fermentation Technologies - Food Engineering
Brand: Springer
Price: 113.48 GBP
Availability: InStock

Biotechnology

This is the most expensive it has ever been. Walk away.

£113 today · previous high £113 · all-time low £110

NEW HERE?

Amazon shows you one price. We show you all of them.

Tosheroon watches Amazon prices so you don't have to. Every product on Amazon has a price history — we make it visible. Set the price you'd actually pay, and we'll email you the second it gets there. No app, no account, one email.

WHAT'S ON THIS PAGE

↓ Price chart
when this has been cheap or pricey

↓ Forecast
where the price is heading next

↓ Statistics
all-time high & low, recent range

↑ Price alert
name your number, we'll email you

Price History & Forecast

Grey patches = out of stock. Cheaper = lower on the chart. Hover for exact prices.

Last 40 days • 40 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 40 days • 2 price levels

Days at Price

Current Price

Price Analysis

Most common price: £110 (39 days, 97.5%)

Price range: £110 - £113

Price levels: 2 different prices over 40 days

Description

Explore the latest advancements in food science with Novel Food Fermentation Technologies from the Springer Food Engineering Series. This comprehensive text provides a detailed look at modern innovations in fermentation processes and their practical applications in the food industry. Readers gain insights into current technologies used for the production and preservation of microbial cultures. The book examines specialized fermentation techniques designed to extract bioactives from various food matrices, including the effective use of food processing by-products and waste materials. This resource offers a deep dive into both thermal and non-thermal technologies used for fermented food products. It also covers essential technical processes such as immobilization, microencapsulation technologies, and novel prebiotics. Whether you are researching biotechnology or food engineering, this text serves as a vital reference for understanding how new technologies are shaping the future of food production and sustainability.

Key Features

Covers modern innovations in fermentation technologies and their direct applications in food science and engineering.

Provides detailed information on current methods for microbial culture production and preservation techniques.

Explains fermentation processes for producing bioactives from food matrices, including the repurposing of food waste and by-products.

Offers an analysis of both thermal and non-thermal technologies specifically applicable to fermented food products.

Includes technical coverage of immobilization and microencapsulation technologies for food applications.

Explores novel prebiotic developments as part of the evolving food fermentation landscape.

Product Specifications

Brand: Springer
Format: paperback
ASIN: 3319825860
Category: Books > Subjects > Science, Nature & Maths > Biological Sciences > Biotechnology
Domain: Amazon UK
Release Date: 27 June 2018
Listed Since: 01 July 2018

Barcode

No barcode data available

Springer Novel Food Fermentation Technologies - Food Engineering

This is the most expensive it has ever been. Walk away.

Price History & Forecast

Price Distribution

Price Analysis

Description

Key Features

Product Specifications

Barcode

Similar Products You Might Like

Technologies in Food Processing

Food Processing: Advances in Non-Thermal Technologies

Food Processing: Advances in Thermal and Non-Thermal Technologies, Two Volume Set

The Microbiological Quality of Food: Foodborne Spoilers (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Global Food Security and Wellness

Global Food Security and Wellness

Innovations in Technologies for Fermented Food and Beverage Industries (Food Microbiology and Food Safety)

Emerging Thermal and Nonthermal Technologies in Food Processing

CRC Press Food Bioactives: Functionality and Human Health

Theory of Density: From the Effect of Pressure on Time Dilation to the Unified Mass-Charge Equation (Physics Research and Technology)

Packaging for Food Preservation (Food Engineering Series)

CRC Press Green Chemistry and Applications - Science Book

Handbook of Vegetable Preservation and Processing (Food Science and Technology)

Handbook of Research on Food Science and Technology: Volume 2: Food Biotechnology and Microbiology

Innovative Packaging of Fruits and Vegetables: Strategies for Safety and Quality Maintenance (Postharvest Biology and Technology)

Essential Fatty Acids: Sources, Processing Effects, and Health Benefits

Handbook of Research on Food Science and Technology: Volume 2: Food Biotechnology and Microbiology

Academic Press Pulse Foods: Processing, Quality and Nutraceuticals

Non-thermal Food Engineering Operations (Food Engineering Series)

Nanotechnology Applications for Food Safety - Academic Press

Haltbarmachen von Lebensmitteln: Chemische, physikalische und mikrobiologische Grundlagen der Qualitätserhaltung

Health and Safety Aspects of Food Processing Technologies

Food Product Optimization for Quality and Safety Control: Process, Monitoring, and Standards

Phytochemicals in Citrus: Applications in Functional Foods (Functional Foods and Nutraceuticals)