Info
- Utilizzare la checkbox di selezione a fianco di ciascun documento per attivare le funzionalità di stampa, invio email, download nei formati disponibili del (i) record.
Biogenic Amines and Food Safety
| Biogenic Amines and Food Safety |
| Autore | Martuscelli Maria |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (210 p.) |
| Soggetto topico | Research & information: general |
| Soggetto non controllato |
cocoa nibs
roasting bioactive amines polyphenols volatile organic compounds geographical areas biogenic amines L. plantarum amines oxidase Chinese rice wine industrial fermentation nigiri sushi polycyclic aromatic hydrocarbons histamine household smoker unit kimchi Jeotgal Aekjeot Myeolchi-jeot Myeolchi-aekjeot recommended limits occurrence reduction starter cultures biogenic amine maesil amino acids soaking fermentation temperature Cambodian fermented foods microbial characteristics food quality food safety microbiota Cheonggukjang Enterococcus faecium tyramine fermentation temperature fermentation duration tyrosine decarboxylase gene (tdc) proteolysis dry fermented sausage casing volatile compounds texture low temperature dried milkfish hygienic quality brine-salting biogenic amines (BAs) fermented foods chemometrics multivariate (MV) statistical analysis liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) analysis public health lipid peroxidation antioxidants |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557350703321 |
Martuscelli Maria
|
||
| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Enological Repercussions of Non-Saccharomyces Species 2.0
| Enological Repercussions of Non-Saccharomyces Species 2.0 |
| Autore | Morata Antonio |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (176 p.) |
| Soggetto topico | Technology: general issues |
| Soggetto non controllato |
Metschnikowia pulcherrima
Lachancea thermotolerans Torulaspora delbrueckii Grenache Graciano ochratoxin A (OTA) mycotoxins biogenic amines (BAs) ethyl carbamate (EC) organic wines non-Saccharomyces alcohol reduction native yeast sequential fermentation wine uninoculated fermentation yeast sulphur dioxide non-Saccharomyces yeasts mixed starter cultures fermentation Sangiovese sensory analysis antimicrobial peptides Brettanomyces bruxellensis Candida intermedia Pichia guilliermondii reactive oxygen species Hanseniaspora vineae alcoholic fermentation ageing on lees polysaccharides white wines winemaking aging-on-lees yeast assimilable nitrogen Saccharomyces non-cerevisiae ethanol glycerol glycolysis pyruvate kinase fermentation evolution clade sensory improvement dealcoholization SO2 grape variety Schizosaccharomyces pombe |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910557128203321 |
|
Morata Antonio
|
||
| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||