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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Detalles Bibliográficos
Otros Autores:	Bernini, Valentina (Editor ), Lindner, Juliano De Dea (Otro)
Formato:	Libro electrónico
Idioma:	Inglés
Publicado:	Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Materias:	Research & information: general Biology, life sciences Microbiology (non-medical) 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
Ver en Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009660424806719

Descripción
Sumario:	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.
Descripción Física:	1 electronic resource (226 p.)

New Insights into Food Fermentation

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