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New Insights into Food Fermentation
| New Insights into Food Fermentation |
| Autore | Bernini Valentina |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (226 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Microbiology (non-medical) |
| Soggetto non controllato |
traditional alcoholic beverage
Ethiopia processing physicochemical fermentative microorganisms Arthrospira platensis fermentation lactic acid bacteria food supplement aromatic profile L. plantarum EM rice bran fermentation cholesterol removal antimicrobial activity sensory quality lactofermentation probiotic date fruit bars functional snack polyphenols Grana Padano cheese generical hard cheeses bacterial diversity DNA metabarcoding DNA (meta)fingerprinting predictive models neural network swine and pork production chain Hepatitis E virus Rotavirus-A metagenomic analysis food safety ethnobiology ethnozymology Mesoamerican biocultural heritage traditional food systems thyme microcapsules Proteus bacillus histamine histidine decarboxylation pathway smoked horsemeat sausage fermented fish Proteus lipase volatile compounds aldehydes esters natto nattokinase combination fermentation thrombolytic property fish sauce biogenic amines microbial community dynamics starter correlation analysis natural fermentation dry fermented sausages microbial biodiversity CNC 16S metagenomics red radish cabbage fermented foods microbial ecology flavor components |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910566483903321 |
Bernini Valentina
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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New Strategies for Innovative and Enhanced Meat and Meat Products
| New Strategies for Innovative and Enhanced Meat and Meat Products |
| Autore | Delgado-Pando Gonzalo |
| Pubbl/distr/stampa | Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 |
| Descrizione fisica | 1 electronic resource (212 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Technology, engineering, agriculture |
| Soggetto non controllato |
oleogel
emulsion gel dry fermented sausages healthier lipid content chia oil olive oil spice ingredient colour ready-to-cook meat preparation meat extenders meat products meat substitutes sustainability plant-based proteins insects by-products pulses mushrooms beef burgers soluble fiber TPA consumer evaluation fatty acid composition Juniperus communis L. essential oil sodium nitrite dry fermented sausage traditional wet market food product's label nutritional information willingness to pay meat authentication triacylglycerols ambient mass spectrometry DNA PCR iota carrageenan chemical composition consumer acceptance descriptive analysis ham ostrich phosphate polysaccharide processed restructured meat sensory profile plant-based meat analog commercial texture vegetable protein texture soy isolate protein methylcellulose phosphate elimination emulsified meat products proteins standardized meat matrix clean label nitrites alternatives phosphates alternatives coffee by-products chicken burger meat formulation cooking yield volatile compounds warmed off-flavours |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910576880703321 |
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Delgado-Pando Gonzalo
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| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Sausages: Nutrition, Safety, Processing and Quality Improvement
| Sausages: Nutrition, Safety, Processing and Quality Improvement |
| Autore | Carballo Javier |
| Pubbl/distr/stampa | Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 |
| Descrizione fisica | 1 electronic resource (215 p.) |
| Soggetto topico |
Research & information: general
Biology, life sciences Food & society |
| Soggetto non controllato |
meat products
antioxidant antimicrobials shelf-life plant extracts pomegranate cured meat products smoking chemical hazards polycyclic aromatic hydrocarbons (PAHs) food safety food quality lactic acid bacteria fermented sausages ecology breed breeding system dried Chinese sausage fat replacement mango peel pectin microwave-assisted extraction technique Italian-type salami ostrich meat sodium reduction fat reduction starter cultures meat processing probiotic dry fermented sausages healthy meats lactobacillus Lactobacillus sakei sugar metabolism amino acid metabolism 1H-NMR flow cytometry ḥalāl salami ḥalāl assurance authenticity staphylococci fermented meats high-throughput sequencing microbiota food reformulation healthy meat product game meat fatty acids volatile compounds sensory properties Galician chorizo Staphylococcus equorum Staphylococcus saprophyticus physicochemical characteristics free amino acids free fatty acids biogenic amines |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Sausages |
| Record Nr. | UNINA-9910557719703321 |
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Carballo Javier
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| Basel, Switzerland, : MDPI - Multidisciplinary Digital Publishing Institute, 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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