Afficher la notice abrégée

Modern Technologies and Their Influence in Fermentation Quality

dc.contributor.authorBenito, Santiago*
dc.date.accessioned2021-02-11T19:59:41Z
dc.date.available2021-02-11T19:59:41Z
dc.date.issued2020*
dc.date.submitted2020-06-09 16:38:57*
dc.identifier46091*
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/53778
dc.description.abstractDuring the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included.*
dc.languageEnglish*
dc.subjectQH301-705.5*
dc.subjectQ1-390*
dc.subjectTX341-641*
dc.subject.classificationthema EDItEUR::P Mathematics and Science::PS Biology, life sciencesen_US
dc.subject.otherlow-ethanol wines*
dc.subject.otherwine-related fungi*
dc.subject.othernon-Saccharomyces*
dc.subject.otheryeasts*
dc.subject.othernarince*
dc.subject.otherwine quality*
dc.subject.othertryptophol*
dc.subject.otherlow ethanol wine*
dc.subject.otherserotonin*
dc.subject.othernon-conventional yeasts*
dc.subject.otherBombino bianco*
dc.subject.otherSchizosaccharomyces pombe*
dc.subject.othervolatile compounds*
dc.subject.otherethyl carbamate*
dc.subject.otherphthalates*
dc.subject.otherautochthonous*
dc.subject.othermeta-taxonomic analysis*
dc.subject.otherPichia kluyveri*
dc.subject.otherpH control*
dc.subject.otherIAA*
dc.subject.otherTorulaspora delbrueckii*
dc.subject.otherchemical analyses*
dc.subject.otheraroma profile*
dc.subject.otheryeast*
dc.subject.otherenzymatic patterns*
dc.subject.otherwine flavor*
dc.subject.otherfermentation*
dc.subject.othermust replacement*
dc.subject.otherSaccharomyces cerevisiae*
dc.subject.othermalolactic fermentation*
dc.subject.otherwine*
dc.subject.otherHACCP*
dc.subject.otherfood quality*
dc.subject.othersequential inoculation*
dc.subject.otheralcoholic beverages*
dc.subject.otheritaconic acid*
dc.subject.otherbiocontrol application*
dc.subject.otherwhite wine*
dc.subject.otherhydroxytyrosol*
dc.subject.othertryptophan*
dc.subject.otherglucose*
dc.subject.otherkinetic analysis*
dc.subject.otherwine aroma*
dc.subject.otheramino acid decarboxylation*
dc.subject.otherlactic acid bacteria*
dc.subject.othervineyard soil*
dc.subject.otherwine color*
dc.subject.othertyrosol*
dc.subject.otherSaccharomyces*
dc.subject.otherGompertz-model*
dc.subject.othersequential culture*
dc.subject.otherbiogenic amines*
dc.subject.otherSO2 reduction*
dc.subject.otherclimate change*
dc.subject.otherVineyard Microbiota*
dc.subject.otherA. terreus*
dc.subject.othersulfur dioxide*
dc.subject.otherhuman health-promoting compounds*
dc.subject.otherHanseniaspora guilliermondii*
dc.subject.othernon-Saccharomyces screening*
dc.subject.otheraromatic/sensorial profiles*
dc.subject.otherMalvar (Vitis vinifera L. cv.)*
dc.subject.otherprobiotics*
dc.subject.otherYeasts*
dc.subject.othernative yeast*
dc.subject.othercolor*
dc.subject.otherglutathione*
dc.subject.otherhot pre-fermentative maceration*
dc.subject.othertechnological characterization*
dc.subject.otherwine-related bacteria*
dc.subject.otherRiesling*
dc.subject.otherTorulaspora microellipsoides*
dc.subject.otherLachancea thermotolerans*
dc.subject.otherMetschnikowia pulcherrima*
dc.subject.othercashew apple juice*
dc.subject.otherresveratrol*
dc.subject.otherbiocontrol*
dc.subject.othershiraz*
dc.subject.otherTannat*
dc.subject.otherochratoxin A*
dc.subject.otheraroma compound*
dc.subject.othertrehalose*
dc.subject.otherwine composition*
dc.subject.otherHanseniaspora uvarum yeast*
dc.subject.otherfood safety*
dc.subject.otheracidity*
dc.subject.othersensory evaluation*
dc.subject.otherviticulture*
dc.subject.othermelatonin*
dc.subject.otheralcoholic fermentation*
dc.subject.otheraroma*
dc.titleModern Technologies and Their Influence in Fermentation Quality*
dc.typebook
oapen.identifier.doi10.3390/books978-3-03928-948-6*
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0*
oapen.relation.isbn9783039289479*
oapen.relation.isbn9783039289486*
oapen.pages220*
oapen.edition1st*


Fichier(s) constituant ce document

FichiersTailleFormatVue

Il n'y a pas de fichiers associés à ce document.

Ce document figure dans la(les) collection(s) suivante(s)

Afficher la notice abrégée

https://creativecommons.org/licenses/by-nc-nd/4.0/
Excepté là où spécifié autrement, la license de ce document est décrite en tant que https://creativecommons.org/licenses/by-nc-nd/4.0/