LEADER 04009nam 2201189z- 450 001 9910566483903321 005 20231214133429.0 035 $a(CKB)5680000000037540 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/81003 035 $a(EXLCZ)995680000000037540 100 $a20202205d2022 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aNew Insights into Food Fermentation 210 $aBasel$cMDPI - Multidisciplinary Digital Publishing Institute$d2022 215 $a1 electronic resource (226 p.) 311 $a3-0365-3920-4 311 $a3-0365-3919-0 330 $aThis 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. 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aMicrobiology (non-medical)$2bicssc 610 $atraditional alcoholic beverage 610 $aEthiopia 610 $aprocessing 610 $aphysicochemical 610 $afermentative microorganisms 610 $aArthrospira platensis 610 $afermentation 610 $alactic acid bacteria 610 $afood supplement 610 $aaromatic profile 610 $aL. plantarum EM 610 $arice bran fermentation 610 $acholesterol removal 610 $aantimicrobial activity 610 $asensory quality 610 $alactofermentation 610 $aprobiotic 610 $adate fruit bars 610 $afunctional snack 610 $apolyphenols 610 $aGrana Padano cheese 610 $agenerical hard cheeses 610 $abacterial diversity 610 $aDNA metabarcoding 610 $aDNA (meta)fingerprinting 610 $apredictive models 610 $aneural network 610 $aswine and pork production chain 610 $aHepatitis E virus 610 $aRotavirus-A 610 $ametagenomic analysis 610 $afood safety 610 $aethnobiology 610 $aethnozymology 610 $aMesoamerican biocultural heritage 610 $atraditional food systems 610 $athyme microcapsules 610 $aProteus bacillus 610 $ahistamine 610 $ahistidine decarboxylation pathway 610 $asmoked horsemeat sausage 610 $afermented fish 610 $aProteus 610 $alipase 610 $avolatile compounds 610 $aaldehydes 610 $aesters 610 $anatto 610 $anattokinase 610 $acombination fermentation 610 $athrombolytic property 610 $afish sauce 610 $abiogenic amines 610 $amicrobial community dynamics 610 $astarter 610 $acorrelation analysis 610 $anatural fermentation 610 $adry fermented sausages 610 $amicrobial biodiversity 610 $aCNC 610 $a16S metagenomics 610 $ared radish 610 $acabbage 610 $afermented foods 610 $amicrobial ecology 610 $aflavor components 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$aMicrobiology (non-medical) 700 $aBernini$b Valentina$4edt$01309630 702 $aLindner$b Juliano De Dea$4edt 702 $aBernini$b Valentina$4oth 702 $aLindner$b Juliano De Dea$4oth 906 $aBOOK 912 $a9910566483903321 996 $aNew Insights into Food Fermentation$93029474 997 $aUNINA