Innovations in Technologies for Fermented Food and Beverage Industries

1 Innovative technologies and implications in food and beverage industries: an overview.- 2 Yeasts and Lactic acid bacteria as potential starter cultures for fermented foods.- 3 Advances in fermentation technology for health.- 4 Advances in fermentation technology for novel food products.- 5 Beer, Wine and Spirits : Technological interventions that benefit production, quality and economics.- 6 Alcoholic beverages: Technology for next generation marketing.- 7 Advances in probiotics, prebiotics and nutraceuticals.- 8 Probiotic milk products: Inventions towards ultramodern production plants.- 9 Non-dairy probiotic foods: Innovations and current market status.- 10 Technological Interventions in Fermented Meat Production: the Commercial Perspective.- 11 Modernisation of fermenters for large scale production in food and beverage industry.- 12 Advances in genetic engineering for higher production and quality improvement of food and beverages.- 13 Innovative and safe packaging technologies for food and beverages: updated review.- 14 Role of consumers in innovation of novel food and beverages.- 15 IPRS in respect to food and beverages.- 16 Application of computational intelligence techniques for forecasting problematic wine fermentations using data from classical chemical measurements.