04009nam 2201189z- 450 991056648390332120231214133429.0(CKB)5680000000037540(oapen)https://directory.doabooks.org/handle/20.500.12854/81003(EXLCZ)99568000000003754020202205d2022 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierNew Insights into Food FermentationBaselMDPI - Multidisciplinary Digital Publishing Institute20221 electronic resource (226 p.)3-0365-3920-4 3-0365-3919-0 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.Research & information: generalbicsscBiology, life sciencesbicsscMicrobiology (non-medical)bicssctraditional alcoholic beverageEthiopiaprocessingphysicochemicalfermentative microorganismsArthrospira platensisfermentationlactic acid bacteriafood supplementaromatic profileL. plantarum EMrice bran fermentationcholesterol removalantimicrobial activitysensory qualitylactofermentationprobioticdate fruit barsfunctional snackpolyphenolsGrana Padano cheesegenerical hard cheesesbacterial diversityDNA metabarcodingDNA (meta)fingerprintingpredictive modelsneural networkswine and pork production chainHepatitis E virusRotavirus-Ametagenomic analysisfood safetyethnobiologyethnozymologyMesoamerican biocultural heritagetraditional food systemsthyme microcapsulesProteus bacillushistaminehistidine decarboxylation pathwaysmoked horsemeat sausagefermented fishProteuslipasevolatile compoundsaldehydesestersnattonattokinasecombination fermentationthrombolytic propertyfish saucebiogenic aminesmicrobial community dynamicsstartercorrelation analysisnatural fermentationdry fermented sausagesmicrobial biodiversityCNC16S metagenomicsred radishcabbagefermented foodsmicrobial ecologyflavor componentsResearch & information: generalBiology, life sciencesMicrobiology (non-medical)Bernini Valentinaedt1309630Lindner Juliano De DeaedtBernini ValentinaothLindner Juliano De DeaothBOOK9910566483903321New Insights into Food Fermentation3029474UNINA