New Insights into Food Fermentation

• Autore: Bernini Valentina
• Pubblicazione: 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
• Persona (resp. second.): LindnerJuliano De Dea; BerniniValentina
• Sommario/riassunto: 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.
• Titolo autorizzato: New Insights into Food Fermentation
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910566483903321
• Lo trovi qui: Univ. Federico II