Recent Advances in Applied Microbiology and Food Sciences

Progressive changes in technology also cause changes in the methods used in food research, including microbiological aspects. The cooperation of research centers with industry is also important, as it poses new challenges to science. This reprint is devoted to the latest achievements in analytics, a...

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Detalles Bibliográficos
Formato:	Online
Idioma:	inglés
Publicado:	MDPI - Multidisciplinary Digital Publishing Institute 2023
Subjects:	medicinal plants oral diseases oral biofilm drug resistance antibiofilm strategies Endomyces magnusii mitochondria yeast lipids fatty acids unsaturation degree plasma-activated water heavy metals water spinach plant growth Cotija Staphylococcus aureus Salmonella spp. Listeria monocytogenes maturing cheese probiotics health benefits alleviating mechanism CKD T1D T2D obesity red yeast carotenoids metals vitamins glycerol potato wastewater supercritical fluid extraction ultrasound-assisted extraction rosa canina green chemistry sustainability fat-soluble vitamins cinnamaldehyde nanoemulsions purity gum ultra physicochemical stability antioxidant DCF BOBIPY phenolic compounds flavonoids liposomes AAPH plant species spirulina chlorella bioactive compounds antiradical activity ferric reducing antioxidative power potential bioaccessibility amino acid profile celiac disease gluten-free bread chestnut flour texture sensory analysis vacuum packaging n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology
Acceso en liña:	ONIX_20230405_9783036566382_66
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Recent Advances in Applied Microbiology and Food Sciences

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