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210512 ||| eng |
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|a books978-3-03928-948-6
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|a 9783039289486
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|a 9783039289479
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1 |
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|a Benito, Santiago
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245 |
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|a Modern Technologies and Their Influence in Fermentation Quality
|h Elektronische Ressource
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260 |
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|b MDPI - Multidisciplinary Digital Publishing Institute
|c 2020
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300 |
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|a 1 electronic resource (220 p.)
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653 |
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|a Pichia kluyveri
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653 |
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|a yeasts
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653 |
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|a kinetic analysis
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653 |
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|a aroma profile
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653 |
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|a ochratoxin A
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653 |
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|a Tannat
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653 |
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|a color
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653 |
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|a tryptophol
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653 |
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|a volatile compounds
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653 |
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|a cashew apple juice
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653 |
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|a sequential inoculation
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653 |
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|a native yeast
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|a yeast
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|a glucose
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653 |
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|a wine-related bacteria
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|a Gompertz-model
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653 |
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|a aroma
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653 |
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|a wine flavor
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653 |
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|a biocontrol application
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653 |
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|a shiraz
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653 |
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|a wine color
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653 |
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|a sensory evaluation
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653 |
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|a human health-promoting compounds
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653 |
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|a Malvar (Vitis vinifera L. cv.)
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653 |
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|a amino acid decarboxylation
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653 |
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|a Torulaspora microellipsoides
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653 |
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|a Biology, life sciences / bicssc
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653 |
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|a lactic acid bacteria
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653 |
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|a probiotics
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653 |
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|a Metschnikowia pulcherrima
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653 |
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|a food quality
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653 |
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|a chemical analyses
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653 |
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|a Torulaspora delbrueckii
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653 |
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|a tryptophan
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653 |
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|a narince
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653 |
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|a technological characterization
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653 |
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|a viticulture
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|a climate change
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|a alcoholic fermentation
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653 |
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|a pH control
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653 |
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|a Hanseniaspora uvarum yeast
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653 |
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|a Yeasts
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|a sulfur dioxide
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|a ethyl carbamate
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|a non-conventional yeasts
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|a fermentation
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|a tyrosol
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653 |
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|a biocontrol
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653 |
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|a alcoholic beverages
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653 |
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|a Lachancea thermotolerans
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|a malolactic fermentation
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|a Saccharomyces cerevisiae
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|a glutathione
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|a food safety
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|a A. terreus
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|a IAA
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|a HACCP
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|a sequential culture
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|a melatonin
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|a acidity
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|a white wine
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|a autochthonous
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|a low-ethanol wines
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|a biogenic amines
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|a trehalose
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653 |
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|a wine composition
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653 |
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|a low ethanol wine
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653 |
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|a wine aroma
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653 |
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|a Hanseniaspora guilliermondii
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653 |
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|a wine quality
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653 |
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|a Saccharomyces
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653 |
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|a wine
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653 |
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|a non-Saccharomyces screening
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653 |
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|a itaconic acid
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|a Riesling
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|a must replacement
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653 |
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|a SO2 reduction
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|a Schizosaccharomyces pombe
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|a resveratrol
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|a wine-related fungi
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653 |
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|a hot pre-fermentative maceration
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|a vineyard soil
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|a aroma compound
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|a serotonin
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|a phthalates
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|a meta-taxonomic analysis
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653 |
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|a Bombino bianco
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|a aromatic/sensorial profiles
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653 |
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|a Vineyard Microbiota
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|a enzymatic patterns
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|a non-Saccharomyces
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|a hydroxytyrosol
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041 |
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|a eng
|2 ISO 639-2
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989 |
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|b DOAB
|a Directory of Open Access Books
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500 |
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|a Creative Commons (cc), https://creativecommons.org/licenses/by-nc-nd/4.0/
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028 |
5 |
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|a 10.3390/books978-3-03928-948-6
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856 |
4 |
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|u https://www.mdpi.com/books/pdfview/book/2285
|7 0
|x Verlag
|3 Volltext
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856 |
4 |
2 |
|u https://directory.doabooks.org/handle/20.500.12854/53778
|z DOAB: description of the publication
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|a 551.6
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|a 610
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|a 140
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|a During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.
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