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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 online resource (220 p.) |
| Soggetto topico | Biology, life sciences |
| Soggetto non controllato |
A. terreus
acidity alcoholic beverages alcoholic fermentation amino acid decarboxylation aroma aroma compound aroma profile aromatic/sensorial profiles autochthonous biocontrol biocontrol application biogenic amines Bombino bianco cashew apple juice chemical analyses climate change color enzymatic patterns ethyl carbamate fermentation food quality food safety glucose glutathione Gompertz-model HACCP Hanseniaspora guilliermondii Hanseniaspora uvarum yeast hot pre-fermentative maceration human health-promoting compounds hydroxytyrosol IAA itaconic acid kinetic analysis Lachancea thermotolerans lactic acid bacteria low ethanol wine low-ethanol wines malolactic fermentation Malvar (Vitis vinifera L. cv.) melatonin meta-taxonomic analysis Metschnikowia pulcherrima must replacement narince native yeast non-conventional yeasts non-Saccharomyces non-Saccharomyces screening ochratoxin A pH control phthalates Pichia kluyveri probiotics resveratrol Riesling Saccharomyces Saccharomyces cerevisiae Schizosaccharomyces pombe sensory evaluation sequential culture sequential inoculation serotonin shiraz SO2 reduction sulfur dioxide Tannat technological characterization Torulaspora delbrueckii Torulaspora microellipsoides trehalose tryptophan tryptophol tyrosol Vineyard Microbiota vineyard soil viticulture volatile compounds white wine wine wine aroma wine color wine composition wine flavor wine quality wine-related bacteria wine-related fungi yeast yeasts Yeasts |
| 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 online resource (110 p.) |
| Soggetto topico |
Biology, life sciences
Food & society Research & information: general |
| Soggetto non controllato |
aroma compound
artificial tongue body care food carrots chewing simulator complementary porridge compression test density dynamic perception flavor release fracture gellan gum gels in vitro in vitro oral fragmentation in-mouth sensory perception infant International Dysphagia Diet Standardization Initiative (IDDSI) lipoprotein matrix malnutrition mastication oral parameters oral phase of starch hydrolysis oral processing particle size pureed foods sensorimotor readiness soft machine starch swallowing TCATA temporal check-all-that-apply (TCATA) temporal dominance of sensations (TDS) temporal dynamic measurements texture trained and expert panel viscosity wine texture xanthan |
| 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 | ||
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