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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| 格式: | Online |
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| 语言: | 英语 |
| 出版: |
Leuven University Press
2026
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| 主题: | |
| 在线阅读: | https://library.oapen.org/handle/20.500.12657/109927 |
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| _version_ | 1869516376588156928 |
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| collection | Directory of Open Access Books |
| description | 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, and shelf life of a wide variety of foods. Typical of food fermentation processes is that they induce numerous changes in the raw material or food matrix, including various (bio)chemical conversions of food constituents. To fully unlock the potential of grain-based food fermentation processes, a robust analytical toolbox, specifically developed for fermented raw materials and foods, is essential. This edited volume, written by leading experts in the field of food science and fermentation technology and one of the outcomes of the Horizon Europe project HealthFerm, offers a comprehensive collection of chemical analytical methods, each in its distinct way suited for the characterisation of fermented grain-based raw materials and food products. |
| format | Online |
| id | doab-20.500.12854ir-171991 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2026 |
| publishDateRange | 2026 |
| publishDateSort | 2026 |
| publisher | Leuven University Press |
| publisherStr | Leuven University Press |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1719912026-03-19T14:08:54Z Characterisation of Fermented Grain-based Raw Materials and Foods De Bondt, Yamina Katina, Kati M. Courtin, Christophe G. B. Wouters, Arno 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 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, and shelf life of a wide variety of foods. Typical of food fermentation processes is that they induce numerous changes in the raw material or food matrix, including various (bio)chemical conversions of food constituents. To fully unlock the potential of grain-based food fermentation processes, a robust analytical toolbox, specifically developed for fermented raw materials and foods, is essential. This edited volume, written by leading experts in the field of food science and fermentation technology and one of the outcomes of the Horizon Europe project HealthFerm, offers a comprehensive collection of chemical analytical methods, each in its distinct way suited for the characterisation of fermented grain-based raw materials and food products. 2026-02-13T05:48:35Z 2026-02-13T05:48:35Z 2026-02-12T09:54:14Z 2026 book https://library.oapen.org/handle/20.500.12657/109927 9789461667403 9789461667410 https://directory.doabooks.org/handle/20.500.12854/171991 eng open access image/jpeg image/jpeg n/a n/a https://library.oapen.org/bitstream/20.500.12657/109927/1/9789461667403.pdf https://library.oapen.org/bitstream/20.500.12657/109927/1/9789461667403.pdf Leuven University Press Leuven University Press 10.11116/9789461667410 10.11116/9789461667410 9e472607-bec3-4b15-ba3f-f05039722389 9789461667403 9789461667410 Leuven University Press 272 Leuven open access |
| spellingShingle | 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 Characterisation of Fermented Grain-based Raw Materials and Foods |
| title | Characterisation of Fermented Grain-based Raw Materials and Foods |
| title_full | Characterisation of Fermented Grain-based Raw Materials and Foods |
| title_fullStr | Characterisation of Fermented Grain-based Raw Materials and Foods |
| title_full_unstemmed | Characterisation of Fermented Grain-based Raw Materials and Foods |
| title_short | Characterisation of Fermented Grain-based Raw Materials and Foods |
| title_sort | characterisation of fermented grain based raw materials and foods |
| topic | 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 |
| topic_facet | 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 |
| url | https://library.oapen.org/handle/20.500.12657/109927 |