Autore	Bernini Valentina
Pubbl/distr/stampa	Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica	1 online resource (226 p.)
Soggetto topico	Biology, life sciences Microbiology (non-medical) Research & information: general
Soggetto non controllato	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
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Record Nr.	UNINA-9910566483903321

Autore	Delgado-Pando Gonzalo
Pubbl/distr/stampa	Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022
Descrizione fisica	1 online resource (212 p.)
Soggetto topico	Biology, life sciences Research & information: general Technology, engineering, agriculture
Soggetto non controllato	ambient mass spectrometry authentication beef burgers by-products chemical composition chia oil chicken burger clean label coffee by-products colour commercial texture vegetable protein consumer acceptance consumer evaluation cooking yield descriptive analysis DNA dry fermented sausage dry fermented sausages emulsified meat products emulsion gel essential oil fatty acid composition food product's label ham healthier lipid content ingredient insects iota carrageenan Juniperus communis L. meat meat extenders meat formulation meat preparation meat products meat substitutes methylcellulose mushrooms n/a nitrites alternatives nutritional information oleogel olive oil ostrich PCR phosphate phosphate elimination phosphates alternatives plant-based meat analog plant-based proteins polysaccharide processed proteins pulses ready-to-cook restructured meat sensory profile sodium nitrite soluble fiber spice standardized meat matrix sustainability texture soy isolate protein TPA traditional wet market triacylglycerols volatile compounds warmed off-flavours willingness to pay
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Record Nr.	UNINA-9910576880703321

Autore	Carballo Javier
Pubbl/distr/stampa	Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021
Descrizione fisica	1 online resource (215 p.)
Soggetto topico	Biology, life sciences Food & society Research & information: general
Soggetto non controllato	1H-NMR amino acid metabolism antimicrobials antioxidant authenticity biogenic amines breed breeding system chemical hazards cured meat products dried Chinese sausage dry fermented sausages ecology fat reduction fat replacement fatty acids fermented meats fermented sausages flow cytometry food quality food reformulation food safety free amino acids free fatty acids Galician chorizo game meat ḥalāl assurance ḥalāl salami healthy meat product healthy meats high-throughput sequencing Italian-type salami lactic acid bacteria lactobacillus Lactobacillus sakei mango peel pectin meat processing meat products microbiota microwave-assisted extraction technique n/a ostrich meat physicochemical characteristics plant extracts polycyclic aromatic hydrocarbons (PAHs) pomegranate probiotic sensory properties shelf-life smoking sodium reduction staphylococci Staphylococcus equorum Staphylococcus saprophyticus starter cultures sugar metabolism volatile compounds
Formato	Materiale a stampa
Livello bibliografico	Monografia
Lingua di pubblicazione	eng
Altri titoli varianti	Sausages
Record Nr.	UNINA-9910557719703321