Microbiology of Fermented Foods and Beverages
Fermented foods are consumed all over the world and their consumption shows an increasing trend. They play many roles, from preservation to food security, improved nutrition and social well-being. Different microorganisms are involved in the fermentation process and the diversity of the microbiome i...
Збережено в:
| Формат: | Online |
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| Мова: | Англійська |
| Опубліковано: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Предмети: | |
| Онлайн доступ: | ONIX_20220111_9783036518480_602 |
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| _version_ | 1869517090495397888 |
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| collection | Directory of Open Access Books |
| description | Fermented foods are consumed all over the world and their consumption shows an increasing trend. They play many roles, from preservation to food security, improved nutrition and social well-being. Different microorganisms are involved in the fermentation process and the diversity of the microbiome is high.Fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose enzymes hydrolyze polysaccharides, proteins and lipids to nontoxic products with flavors, aromas, and textures that are pleasant and attractive to the human consumer. Fermentation plays different roles in food processing, including the development of a wide diversity of flavors, aromas, and textures in food, lactic acid, alcoholic, acetic acid, alkaline and high salt fermentations for food preservation purposes, biological enrichment of food substrates with vitamins, protein, essential amino acids, and essential fatty acids and detoxification during food fermentation processing. |
| format | Online |
| id | doab-20.500.12854ir-76867 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-768672024-04-09T23:16:28Z Microbiology of Fermented Foods and Beverages Varzakas, Theodoros fermented foods nutritional guidelines legislation national food guides Saccharomyces cerevisiae biomass date extract optimization response surface methodology kinetic models antifungal bioprotection bread Lactobacillus plantarum phenyllactic acid Aspergillus Penicillium Fusarium sauerkraut microbiome fermentation probiotics high-throughput sequencing nutrition health benefits microbiology health thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues Fermented foods are consumed all over the world and their consumption shows an increasing trend. They play many roles, from preservation to food security, improved nutrition and social well-being. Different microorganisms are involved in the fermentation process and the diversity of the microbiome is high.Fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose enzymes hydrolyze polysaccharides, proteins and lipids to nontoxic products with flavors, aromas, and textures that are pleasant and attractive to the human consumer. Fermentation plays different roles in food processing, including the development of a wide diversity of flavors, aromas, and textures in food, lactic acid, alcoholic, acetic acid, alkaline and high salt fermentations for food preservation purposes, biological enrichment of food substrates with vitamins, protein, essential amino acids, and essential fatty acids and detoxification during food fermentation processing. 2022-01-11T13:44:35Z 2022-01-11T13:44:35Z 2021 book ONIX_20220111_9783036518480_602 9783036518480 9783036518473 https://directory.doabooks.org/handle/20.500.12854/76867 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/4337 https://mdpi.com/books/pdfview/book/4337 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-1847-3 10.3390/books978-3-0365-1847-3 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036518480 9783036518473 70 Basel, Switzerland open access |
| spellingShingle | fermented foods nutritional guidelines legislation national food guides Saccharomyces cerevisiae biomass date extract optimization response surface methodology kinetic models antifungal bioprotection bread Lactobacillus plantarum phenyllactic acid Aspergillus Penicillium Fusarium sauerkraut microbiome fermentation probiotics high-throughput sequencing nutrition health benefits microbiology health thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues Microbiology of Fermented Foods and Beverages |
| title | Microbiology of Fermented Foods and Beverages |
| title_full | Microbiology of Fermented Foods and Beverages |
| title_fullStr | Microbiology of Fermented Foods and Beverages |
| title_full_unstemmed | Microbiology of Fermented Foods and Beverages |
| title_short | Microbiology of Fermented Foods and Beverages |
| title_sort | microbiology of fermented foods and beverages |
| topic | fermented foods nutritional guidelines legislation national food guides Saccharomyces cerevisiae biomass date extract optimization response surface methodology kinetic models antifungal bioprotection bread Lactobacillus plantarum phenyllactic acid Aspergillus Penicillium Fusarium sauerkraut microbiome fermentation probiotics high-throughput sequencing nutrition health benefits microbiology health thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| topic_facet | fermented foods nutritional guidelines legislation national food guides Saccharomyces cerevisiae biomass date extract optimization response surface methodology kinetic models antifungal bioprotection bread Lactobacillus plantarum phenyllactic acid Aspergillus Penicillium Fusarium sauerkraut microbiome fermentation probiotics high-throughput sequencing nutrition health benefits microbiology health thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues |
| url | ONIX_20220111_9783036518480_602 |