Characterisation of Fermented Grain-based Raw Materials and Foods

The importance of plant-based food fermentation and the need for analytical methods. Food fermentation is a complex yet highly relevant topic in food science today and is very likely to remain so for years to come. It is a technology that can enhance the sensory attributes, health-related properties...

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Bibliographische Detailangaben

Format:	Online
Sprache:	Englisch
Veröffentlicht:	Leuven University Press 2026
Schlagworte:	Food fermentation Analytical methods Food constituents Chemical characterisation Biochemical characterisation Food Microbiology Science Engineering and Technology thema EDItEUR::P Mathematics and Science::PN Chemistry::PND Food chemistry thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSB Biochemistry thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology thema EDItEUR::P Mathematics and Science::PN Chemistry
Online-Zugang:	https://library.oapen.org/handle/20.500.12657/109927
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