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...
Furkejuvvon:
| Materiálatiipa: | Online |
|---|---|
| Giella: | eaŋgalasgiella |
| Almmustuhtton: |
MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Fáttát: | |
| Liŋkkat: | ONIX_20220506_9783036539201_69 |
| Fáddágilkorat: |
Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!
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| _version_ | 1869520311485988864 |
|---|---|
| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-81003 |
| 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-810032024-03-28T03:31:14Z New Insights into Food Fermentation Bernini, Valentina Lindner, Juliano De Dea 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) 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. 2022-05-06T11:20:59Z 2022-05-06T11:20:59Z 2022 book ONIX_20220506_9783036539201_69 9783036539201 9783036539195 https://directory.doabooks.org/handle/20.500.12854/81003 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/5345 https://mdpi.com/books/pdfview/book/5345 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-3919-5 10.3390/books978-3-0365-3919-5 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036539201 9783036539195 226 Basel open access |
| spellingShingle | 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) New Insights into Food Fermentation |
| title | 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_short | New Insights into Food Fermentation |
| title_sort | new insights into food fermentation |
| topic | 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) |
| topic_facet | 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) |
| url | ONIX_20220506_9783036539201_69 |