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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...

Täydet tiedot

Tallennettuna:
Aineistotyyppi: Online
Kieli:englanti
Julkaistu: MDPI - Multidisciplinary Digital Publishing Institute 2022
Aiheet:
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
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical)
Linkit:ONIX_20220506_9783036539201_69
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ONIX_20220506_9783036539201_69

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