商品描述
The rising demand for sustainable, nutritious, and ethical food solutions has positioned plant-based fermented foods at the forefront of global food innovation.
Next-Gen Plant-Based Fermented Foods: Innovations for a Sustainable Future explores the latest advancements, technologies, and scientific breakthroughs in fermentation, offering insights into how next-generation plant-based foods can advance the food industry. The book delves into cutting-edge research, novel fermentation processes, and biotechnological innovations that enhance the taste, texture, nutritional profile, and functional properties of plant-based fermented products. It also highlights the role of microbial biotechnology, precision fermentation, and synthetic biology in developing sustainable alternatives to conventional dairy and meat-based fermented foods. Additionally, the book addresses consumer trends, regulatory challenges, and market opportunities, making it a valuable resource for food scientists, researchers, industry professionals, entrepreneurs, and students in the fields of food biotechnology, microbiology, and sustainable food systems. By integrating traditional fermentation knowledge with modern scientific innovations, this book bridges the gap between research and industry, paving the way for a healthier and more sustainable future in food production.
商品描述(中文翻譯)
隨著對可持續、營養豐富和倫理食品解決方案的需求上升，植物基發酵食品已成為全球食品創新的前沿。《下一代植物基發酵食品：可持續未來的創新》探討了發酵領域的最新進展、技術和科學突破，提供了有關下一代植物基食品如何推進食品產業的見解。本書深入研究了尖端研究、新穎的發酵過程和生物技術創新，這些創新增強了植物基發酵產品的味道、質地、營養成分和功能特性。它還強調了微生物生物技術、精準發酵和合成生物學在開發可持續替代傳統乳製品和肉類發酵食品中的作用。
此外，本書還探討了消費者趨勢、監管挑戰和市場機會，使其成為食品科學家、研究人員、行業專業人士、企業家以及食品生物技術、微生物學和可持續食品系統領域學生的寶貴資源。通過將傳統發酵知識與現代科學創新相結合，本書彌合了研究與產業之間的鴻溝，為食品生產的更健康和可持續的未來鋪平了道路。
作者簡介
Dr. Sunny Dhiman is an Associate Professor in the Department of Biotechnology at Chandigarh University, India. He has been actively involved in research, teaching, and scientific writing in the field of biotechnology for over 15 years. With more than a decade of experience in academic teaching and research, Dr. Dhiman has made significant contributions to several reputed international journals, including Food Production, Processing and Nutrition, International Microbiology, Journal of Food Process Engineering, Biologia, Journal of Scientific and Industrial Research, Sustainable Food Technology, Mycology, Fermentation, Discover Sustainability, Indian Journal of Microbiology, 3 Biotech, and Folia Microbiologica, among others. His research interests span diverse areas such as microbial fermentation, sustainable food technology, waste valorization and circular economy. He has authored more than 50 peer-reviewed research articles, edited six books with international publishers, and published two patents. Currently, Dr. Dhiman's research focuses on microbial metabolic capabilities for waste valorization, functional food development, and the purification, optimization and application studies of microbial enzymes. In addition to his research activities, he actively serves as a guest editor and reviewer for several international journals. Dr. Dhiman has supervised several undergraduate and postgraduate dissertation projects and is currently guiding two doctoral researchers. He is also a member of several scientific and professional societies, including the Microbiologists Society of India, the American Society for Microbiology (ASM), IAENG, and IFERP. Dr. Sukhminderjit Kaur is a Professor in the Department of Biotechnology at Chandigarh University, Mohali, Punjab, India. She has more than 26 years of experience in academic and research. Her research mainly focuses on applied microbiology, biofertilizers, probiotics and bioremediation. She has published more than 64 research and review articles in high-impact journals and has contributed over 32 book chapters with leading publishers, including Springer Nature, CRC Press, and Elsevier. She has edited four books with Springer Nature and has authored one book published by CABI-Concise. Her research innovations have also led to two granted patents on biofertilizer formulations and one published patent. She has guided 5 PhD. students and three students are pursuing doctorate under her mentorship. She is a member of many scientific societies including Indian Science Congress, Indian Association of Microbiologists with an objective to contribute at advancing microbial applications for environment and agricultural sustainability. She also serves as an Editor for Scientific Reports and as Guest Editor of a special issue in Discover Sustainability.
作者簡介(中文翻譯)
Dr. Sunny Dhiman 是印度昌迪加爾大學生物技術系的副教授。他在生物技術領域的研究、教學和科學寫作方面已經活躍了超過15年。擁有十多年學術教學和研究經驗的 Dhiman 博士，對多個知名國際期刊做出了重要貢獻，包括 Food Production, Processing and Nutrition, International Microbiology, Journal of Food Process Engineering, Biologia, Journal of Scientific and Industrial Research, Sustainable Food Technology, Mycology, Fermentation, Discover Sustainability, Indian Journal of Microbiology, 3 Biotech, 和 Folia Microbiologica 等。他的研究興趣涵蓋多個領域，如微生物發酵、可持續食品技術、廢物增值和循環經濟。他已發表超過50篇經過同行評審的研究文章，編輯了六本與國際出版商合作的書籍，並獲得兩項專利。目前，Dhiman 博士的研究重點是微生物的代謝能力在廢物增值、功能性食品開發以及微生物酶的純化、優化和應用研究方面。除了研究活動外，他還積極擔任多個國際期刊的客座編輯和審稿人。Dhiman 博士指導了多個本科和研究生的論文項目，並目前指導兩名博士研究生。他還是多個科學和專業學會的成員，包括印度微生物學會、美國微生物學會（ASM）、IAENG 和 IFERP。
Dr. Sukhminderjit Kaur 是印度昌迪加爾大學（位於旁遮普州莫哈利）的生物技術系教授。她在學術和研究方面擁有超過26年的經驗。她的研究主要集中在應用微生物學、生物肥料、益生菌和生物修復。她在高影響力期刊上發表了超過64篇研究和綜述文章，並與主要出版商（如 Springer Nature、CRC Press 和 Elsevier）合作撰寫了超過32章書籍。她編輯了四本與 Springer Nature 合作的書籍，並撰寫了一本由 CABI-Concise 出版的書籍。她的研究創新還導致了兩項關於生物肥料配方的專利和一項已發表的專利。她指導了5名博士生，並有三名學生在她的指導下攻讀博士學位。她是許多科學學會的成員，包括印度科學大會和印度微生物學會，旨在推進微生物應用以促進環境和農業的可持續性。她還擔任 Scientific Reports 的編輯，以及 Discover Sustainability 特刊的客座編輯。
