Immobilization of Microbial Cells in Food Fermentation Processes

Food and Bioprocess Technology

Volumn 4, Issue 6, 2011, Pages 1089-1118

  Kosseva, Maria Raytchinova ^a  

^a HIROSHIMA UNIVERSITY   (Japan)

Author keywords

Emerging technologies; Fermentation processes; Food industry innovations; Immobilization of microbial cell; Mathematical modeling

Indexed keywords

ALCOHOLIC BEVERAGES; EMERGING TECHNOLOGIES; ENGINEERING ASPECTS; FERMENTATION PROCESSES; FOOD FERMENTATION; FOOD INDUSTRIES; FOOD INDUSTRY INNOVATIONS; IMMOBILIZED CELL TECHNOLOGY; IMMOBILIZED CELLS; MATHEMATICAL MODELING; MEAT PROCESSING; MICROBIAL CELLS; NUTRACEUTICALS; SAFETY ISSUES;

ACCIDENT PREVENTION; BEVERAGES; CELLS; COMPETITION; COMPUTER SIMULATION; FERMENTATION; FOOD PROCESSING; FOOD SAFETY; FOOD STORAGE; HEALTH; INNOVATION; MATHEMATICAL TECHNIQUES; PROCESS CONTROL;

CELL IMMOBILIZATION;

EID: 79958261496     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0435-0     Document Type: Review

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