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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...

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Bibliographic Details
Main Author: Bernini, Valentina
Other Authors: Lindner, Juliano De Dea
Format: eBook
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
Mesoamerican Biocultural Heritage
Red Radish
Thyme Microcapsules
Fermentation
Dry Fermented Sausages
Flavor Components
Traditional Food Systems
N/a
Histidine Decarboxylation Pathway
Rotavirus-a
Bacterial Diversity
Fermented Foods
Volatile Compounds
Proteus Bacillus
Cabbage
16s Metagenomics
Dna (meta)fingerprinting
Ethnobiology
Processing
Fish Sauce
Starter
L. Plantarum Em
Ethiopia
Sensory Quality
Cholesterol Removal
Food Safety
Microbial Biodiversity
Microbial Community Dynamics
Functional Snack
Swine And Pork Production Chain
Aromatic Profile
Dna Metabarcoding
Grana Padano Cheese
Ethnozymology
Correlation Analysis
Biogenic Amines
Food Supplement
Combination Fermentation
Generical Hard Cheeses
Cnc
Probiotic
Predictive Models
Date Fruit Bars
Smoked Horsemeat Sausage
Rice Bran Fermentation
Research & Information: General / Bicssc
Fermentative Microorganisms
Biology, Life Sciences / Bicssc
Lactic Acid Bacteria
Proteus
Metagenomic Analysis
Microbiology (non-medical) / Bicssc
Thrombolytic Property
Arthrospira Platensis
Nattokinase
Hepatitis E Virus
Aldehydes
Traditional Alcoholic Beverage
Histamine
Fermented Fish
Lipase
Esters
Natto
Neural Network
Antimicrobial Activity
Polyphenols
Natural Fermentation
Microbial Ecology
Physicochemical
Lactofermentation
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
Description
Summary: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.
Item Description:Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
Physical Description:1 electronic resource (226 p.)
ISBN:books978-3-0365-3919-5
9783036539201
9783036539195

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