Explore
New Insights into Food Fermentation
0 Ungluers have
Faved this Work
Login to Fave
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.
This book is included in DOAB.
Why read this book? Have your say.
You must be logged in to comment.
Rights Information
Are you the author or publisher of this work? If so, you can claim it as yours by registering as an Unglue.it rights holder.Downloads
This work has been downloaded 74 times via unglue.it ebook links.
- 74 - pdf (CC BY) at Unglue.it.
Keywords
- 16S metagenomics
- aldehydes
- antimicrobial activity
- aromatic profile
- Arthrospira platensis
- bacterial diversity
- Biogenic Amines
- Biology, Life Sciences
- Cabbage
- cholesterol removal
- CNC
- combination fermentation
- correlation analysis
- date fruit bars
- DNA (meta)fingerprinting
- DNA metabarcoding
- dry fermented sausages
- esters
- Ethiopia
- Ethnobiology
- ethnozymology
- Fermentation
- fermentative microorganisms
- fermented fish
- Fermented foods
- fish sauce
- flavor components
- food safety
- food supplement
- functional snack
- generical hard cheeses
- Grana Padano cheese
- Hepatitis E virus
- Histamine
- histidine decarboxylation pathway
- L. plantarum EM
- Lactic acid bacteria
- lactofermentation
- lipase
- Mathematics & science
- Mesoamerican biocultural heritage
- metagenomic analysis
- microbial biodiversity
- microbial community dynamics
- microbial ecology
- Microbiology (non-medical)
- n/a
- natto
- nattokinase
- natural fermentation
- Neural Network
- physicochemical
- Polyphenols
- predictive models
- probiotic
- processing
- Proteus
- Proteus bacillus
- red radish
- Reference, information & interdisciplinary subjects
- Research & information: general
- rice bran fermentation
- Rotavirus-A
- sensory quality
- smoked horsemeat sausage
- starter
- swine and pork production chain
- thrombolytic property
- thyme microcapsules
- traditional alcoholic beverage
- traditional food systems
- volatile compounds
Links
DOI: 10.3390/books978-3-0365-3919-5Editions