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.
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
|
||
| Basel, : MDPI - Multidisciplinary Digital Publishing Institute, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Wine Sensory Faults : Origin, Prevention and Removal
| Wine Sensory Faults : Origin, Prevention and Removal |
| Autore | Nunes Fernando M |
| Pubbl/distr/stampa | Basel, : MDPI Books, 2022 |
| Descrizione fisica | 1 electronic resource (186 p.) |
| Soggetto topico |
Technology: general issues
Chemical engineering |
| Soggetto non controllato |
triazole pesticides
wine fermentation sensory analysis flavor components oxidation membrane contactor polymeric pigments mannoproteins mouthfeel astringency subquality colour pressing extended maceration Sangiovese ladybird taint methoxypyrazines wine quality wine faults grape quality yeasts non-Saccharomyces off-smells volatile acidity ethylphenols pyranoanthocyanins pH control bioprotection amino acid yeast sulfur aroma aging QDA glutathione sulfur dioxide hydrolysable tannins light-struck taste storage white wine wine oxidation browning light exposure tannins reductive aromas atypical aging preventive measures corrective solutions 2,4,6-Trichloroanisole (TCA) ADSI cork powder fining agent phenolic profile chromatic characteristics volatile profile |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Wine Sensory Faults |
| Record Nr. | UNINA-9910595080503321 |
|
Nunes Fernando M
|
||
| Basel, : MDPI Books, 2022 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||