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Enological Repercussions of Non-Saccharomyces Species
| Enological Repercussions of Non-Saccharomyces Species |
| Autore | Morata Antonio |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2019 |
| Descrizione fisica | 1 electronic resource (218 p.) |
| Soggetto non controllato |
wine acidity
pulcherrimin glycosidases Lactobacillus plantarum Saccharomycodes ludwigii sparkling wine processing foods non-Saccharomyces taxonomy Candida stellate wine quality Candida stellata non-Saccharomyces yeast Brettanomyces bruxellensis flavor complexity Schizosaccharomyces pombe Wickerhamomyces anomalus Stermerella bacillaris mixed cultures fermentation oenological uses winemaking re-fermentation Zygosaccharomyces rouxii Torulaspora delbrueckii genetic improvement Zygotorulaspora florentina maloalcoholic fermentation high-ethanol mixed starters yeast wines non-Saccharomyces yeasts aroma compounds spoilage yeasts' control metabolism acetate esters Pichia anomala wine sequential fermentations spoilage-control enzymes yeast dominance acidification ageing-on-lees Kluyveromyces thermotolerans co-fermentation biotechnological applications stable pigments ecology Pichia kudriavzevii Lachancea thermotolerans Metschnikowia pulcherrima biocontrol S. ludwigii Candida intermedia nitrogen yeast inoculation volatile acidity off-flavors malolactic bacteria wine safety genome Aureobasidium pullulans viticulture anthocyanin aroma antimicrobial peptides |
| ISBN | 3-03921-559-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910367749903321 |
Morata Antonio
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| MDPI - Multidisciplinary Digital Publishing Institute, 2019 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Physicochemical and Sensory Evaluation of Grain-Based Food
| Physicochemical and Sensory Evaluation of Grain-Based Food |
| Autore | Serventi Luca |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (192 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences |
| Soggetto non controllato |
maize snacks
nutritional characterization consumer preferences prehistoric grinding practices ancient grain flours breadmaking starch gelatinization dough rheology bread quality parameters split yellow peas soaking water cooking water spray-drying freeze-drying proximate composition protein profile particle size colour sensory cooked rice processed whole wheat physicochemical properties consumer acceptance drivers of liking and disliking Lentinula edodes Auricularia auricula Tremella fuciformis phenolic compounds β-glucan quality texture physicochemical vegetable pasta aquafaba chickpea emulsifiers egg replacement mayonnaise future foods sustainability egg algae starches plant proteins bakery products food formulation alcohol gochujang Bacillus cereus free amino nitrogen Zygosaccharomyces rouxii extrusion snack betaine functional foods gluten-free pseudocereals whole flour bread quality response surface methodology multiple factor analysis rheology sensory evaluation dynamic mouthfeel perception plant-based yogurt alternative oat |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910580213703321 |
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Serventi Luca
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||