New Insights into Food Fermentation
This reprint is dedicated to new insights into food fermentation. The goal of this reprint was to broaden the current knowledge on advanced approaches concerning food fermentation, gathering studies on conventional and unconventional food matrix fermentation, functional compounds obtained through fe...
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| Year of Publication: | 2022 |
| Language: | English |
| Physical Description: | 1 electronic resource (226 p.) |
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(CKB)5680000000037540 (oapen)https://directory.doabooks.org/handle/20.500.12854/81003 (EXLCZ)995680000000037540 |
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Bernini, Valentina edt New Insights into Food Fermentation Basel MDPI - Multidisciplinary Digital Publishing Institute 2022 1 electronic resource (226 p.) text txt rdacontent computer c rdamedia online resource cr rdacarrier This reprint is dedicated to new insights into food fermentation. The goal of this reprint was to broaden the current knowledge on advanced approaches concerning food fermentation, gathering studies on conventional and unconventional food matrix fermentation, functional compounds obtained through fermentation, fermentations increasing quality and safety standards, as well as papers presenting innovative approaches shedding light on the microbial community that characterizes fermented foods. English Research & information: general bicssc Biology, life sciences bicssc Microbiology (non-medical) bicssc traditional alcoholic beverage Ethiopia processing physicochemical fermentative microorganisms Arthrospira platensis fermentation lactic acid bacteria food supplement aromatic profile L. plantarum EM rice bran fermentation cholesterol removal antimicrobial activity sensory quality lactofermentation probiotic date fruit bars functional snack polyphenols Grana Padano cheese generical hard cheeses bacterial diversity DNA metabarcoding DNA (meta)fingerprinting predictive models neural network swine and pork production chain Hepatitis E virus Rotavirus-A metagenomic analysis food safety ethnobiology ethnozymology Mesoamerican biocultural heritage traditional food systems thyme microcapsules Proteus bacillus histamine histidine decarboxylation pathway smoked horsemeat sausage fermented fish Proteus lipase volatile compounds aldehydes esters natto nattokinase combination fermentation thrombolytic property fish sauce biogenic amines microbial community dynamics starter correlation analysis natural fermentation dry fermented sausages microbial biodiversity CNC 16S metagenomics red radish cabbage fermented foods microbial ecology flavor components 3-0365-3920-4 3-0365-3919-0 Lindner, Juliano De Dea edt Bernini, Valentina oth Lindner, Juliano De Dea oth |
| language |
English |
| format |
eBook |
| author2 |
Lindner, Juliano De Dea Bernini, Valentina Lindner, Juliano De Dea |
| author_facet |
Lindner, Juliano De Dea Bernini, Valentina Lindner, Juliano De Dea |
| author2_variant |
v b vb j d d l jdd jddl |
| author2_role |
HerausgeberIn Sonstige Sonstige |
| title |
New Insights into Food Fermentation |
| spellingShingle |
New Insights into Food Fermentation |
| title_full |
New Insights into Food Fermentation |
| title_fullStr |
New Insights into Food Fermentation |
| title_full_unstemmed |
New Insights into Food Fermentation |
| title_auth |
New Insights into Food Fermentation |
| title_new |
New Insights into Food Fermentation |
| title_sort |
new insights into food fermentation |
| publisher |
MDPI - Multidisciplinary Digital Publishing Institute |
| publishDate |
2022 |
| physical |
1 electronic resource (226 p.) |
| isbn |
3-0365-3920-4 3-0365-3919-0 |
| illustrated |
Not Illustrated |
| work_keys_str_mv |
AT berninivalentina newinsightsintofoodfermentation AT lindnerjulianodedea newinsightsintofoodfermentation |
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(CKB)5680000000037540 (oapen)https://directory.doabooks.org/handle/20.500.12854/81003 (EXLCZ)995680000000037540 |
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New Insights into Food Fermentation |
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