New Insights into Food Fermentation

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Author:	Bernini Valentina
Title:	New Insights into Food Fermentation
Publisher:	Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Physical description:	1 online resource (226 p.)
Topical subject:	Biology, life sciences
	Microbiology (non-medical)
	Research & information: general
Uncontrolled subject:	16S metagenomics
	aldehydes
	antimicrobial activity
	aromatic profile
	Arthrospira platensis
	bacterial diversity
	biogenic amines
	cabbage
	cholesterol removal
	CNC
	combination fermentation
	correlation analysis
	date fruit bars
	DNA (meta)fingerprinting
	DNA metabarcoding
	dry fermented sausages
	esters
	Ethiopia
	ethnobiology
	ethnozymology
	fermentation
	fermentative microorganisms
	fermented fish
	fermented foods
	fish sauce
	flavor components
	food safety
	food supplement
	functional snack
	generical hard cheeses
	Grana Padano cheese
	Hepatitis E virus
	histamine
	histidine decarboxylation pathway
	L. plantarum EM
	lactic acid bacteria
	lactofermentation
	lipase
	Mesoamerican biocultural heritage
	metagenomic analysis
	microbial biodiversity
	microbial community dynamics
	microbial ecology
	n/a
	natto
	nattokinase
	natural fermentation
	neural network
	physicochemical
	polyphenols
	predictive models
	probiotic
	processing
	Proteus
	Proteus bacillus
	red radish
	rice bran fermentation
	Rotavirus-A
	sensory quality
	smoked horsemeat sausage
	starter
	swine and pork production chain
	thrombolytic property
	thyme microcapsules
	traditional alcoholic beverage
	traditional food systems
	volatile compounds
Person (second resp.):	LindnerJuliano De Dea
	BerniniValentina
Summary, etc:	This 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.
Preferred title for the work:	New Insights into Food Fermentation
Format:	Language material
Bibliographic level	Monograph
Language:	English
Record Nr.:	9910566483903321
You will find it:	Univ. Federico II
Opac:	Check copies here