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dc.contributor.editorBernini, Valentina
dc.contributor.editorLindner, Juliano De Dea
dc.date.accessioned2022-05-06T11:20:59Z
dc.date.available2022-05-06T11:20:59Z
dc.date.issued2022
dc.identifierONIX_20220506_9783036539201_69
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/81003
dc.description.abstractThis 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.
dc.languageEnglish
dc.subject.classificationbic Book Industry Communication::G Reference, information & interdisciplinary subjects::GP Research & information: general
dc.subject.classificationbic Book Industry Communication::P Mathematics & science::PS Biology, life sciences
dc.subject.classificationbic Book Industry Communication::P Mathematics & science::PS Biology, life sciences::PSG Microbiology (non-medical)
dc.subject.othertraditional alcoholic beverage
dc.subject.otherEthiopia
dc.subject.otherprocessing
dc.subject.otherphysicochemical
dc.subject.otherfermentative microorganisms
dc.subject.otherArthrospira platensis
dc.subject.otherfermentation
dc.subject.otherlactic acid bacteria
dc.subject.otherfood supplement
dc.subject.otheraromatic profile
dc.subject.otherL. plantarum EM
dc.subject.otherrice bran fermentation
dc.subject.othercholesterol removal
dc.subject.otherantimicrobial activity
dc.subject.othersensory quality
dc.subject.otherlactofermentation
dc.subject.otherprobiotic
dc.subject.otherdate fruit bars
dc.subject.otherfunctional snack
dc.subject.otherpolyphenols
dc.subject.otherGrana Padano cheese
dc.subject.othergenerical hard cheeses
dc.subject.otherbacterial diversity
dc.subject.otherDNA metabarcoding
dc.subject.otherDNA (meta)fingerprinting
dc.subject.otherpredictive models
dc.subject.otherneural network
dc.subject.otherswine and pork production chain
dc.subject.otherHepatitis E virus
dc.subject.otherRotavirus-A
dc.subject.othermetagenomic analysis
dc.subject.otherfood safety
dc.subject.otherethnobiology
dc.subject.otherethnozymology
dc.subject.otherMesoamerican biocultural heritage
dc.subject.othertraditional food systems
dc.subject.otherthyme microcapsules
dc.subject.otherProteus bacillus
dc.subject.otherhistamine
dc.subject.otherhistidine decarboxylation pathway
dc.subject.othersmoked horsemeat sausage
dc.subject.otherfermented fish
dc.subject.otherProteus
dc.subject.otherlipase
dc.subject.othervolatile compounds
dc.subject.otheraldehydes
dc.subject.otheresters
dc.subject.othernatto
dc.subject.othernattokinase
dc.subject.othercombination fermentation
dc.subject.otherthrombolytic property
dc.subject.otherfish sauce
dc.subject.otherbiogenic amines
dc.subject.othermicrobial community dynamics
dc.subject.otherstarter
dc.subject.othercorrelation analysis
dc.subject.othernatural fermentation
dc.subject.otherdry fermented sausages
dc.subject.othermicrobial biodiversity
dc.subject.otherCNC
dc.subject.other16S metagenomics
dc.subject.otherred radish
dc.subject.othercabbage
dc.subject.otherfermented foods
dc.subject.othermicrobial ecology
dc.subject.otherflavor components
dc.subject.othern/a
dc.titleNew Insights into Food Fermentation
dc.typebook
oapen.identifier.doi10.3390/books978-3-0365-3919-5
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783036539201
oapen.relation.isbn9783036539195
oapen.pages226
oapen.place.publicationBasel


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