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Modern Technologies and Their Influence in Fermentation Quality
| Modern Technologies and Their Influence in Fermentation Quality |
| Autore | Benito Santiago |
| Pubbl/distr/stampa | MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 electronic resource (220 p.) |
| Soggetto non controllato |
low-ethanol wines
wine-related fungi non-Saccharomyces yeasts narince wine quality tryptophol low ethanol wine serotonin non-conventional yeasts Bombino bianco Schizosaccharomyces pombe volatile compounds ethyl carbamate phthalates autochthonous meta-taxonomic analysis Pichia kluyveri pH control IAA Torulaspora delbrueckii chemical analyses aroma profile yeast enzymatic patterns wine flavor fermentation must replacement Saccharomyces cerevisiae malolactic fermentation wine HACCP food quality sequential inoculation alcoholic beverages itaconic acid biocontrol application white wine hydroxytyrosol tryptophan glucose kinetic analysis wine aroma amino acid decarboxylation lactic acid bacteria vineyard soil wine color tyrosol Saccharomyces Gompertz-model sequential culture biogenic amines SO2 reduction climate change Vineyard Microbiota A. terreus sulfur dioxide human health-promoting compounds Hanseniaspora guilliermondii non-Saccharomyces screening aromatic/sensorial profiles Malvar (Vitis vinifera L. cv.) probiotics Yeasts native yeast color glutathione hot pre-fermentative maceration technological characterization wine-related bacteria Riesling Torulaspora microellipsoides Lachancea thermotolerans Metschnikowia pulcherrima cashew apple juice resveratrol biocontrol shiraz Tannat ochratoxin A aroma compound trehalose wine composition Hanseniaspora uvarum yeast food safety acidity sensory evaluation viticulture melatonin alcoholic fermentation aroma |
| ISBN | 3-03928-948-9 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910404081503321 |
Benito Santiago
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| MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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The Contribution of Food Oral Processing
| The Contribution of Food Oral Processing |
| Autore | Fiszman Susana |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 |
| Descrizione fisica | 1 electronic resource (110 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
lipoprotein matrix
chewing simulator aroma compound in vitro oral parameters flavor release particle size in vitro oral fragmentation oral phase of starch hydrolysis texture compression test artificial tongue fracture soft machine gellan gum gels care food temporal dominance of sensations (TDS) temporal check-all-that-apply (TCATA) pureed foods carrots starch xanthan oral processing dynamic perception International Dysphagia Diet Standardization Initiative (IDDSI) wine texture body viscosity density trained and expert panel TCATA malnutrition sensorimotor readiness complementary porridge infant mastication swallowing temporal dynamic measurements in-mouth sensory perception |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910674032803321 |
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Fiszman Susana
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||