New Insights into Food Fermentation

doi:10.3390/books978-3-0365-3919-5

dc.contributor.editor	Bernini, Valentina
dc.contributor.editor	Lindner, Juliano De Dea
dc.date.accessioned	2022-05-06T11:20:59Z
dc.date.available	2022-05-06T11:20:59Z
dc.date.issued	2022
dc.identifier	ONIX_20220506_9783036539201_69
dc.identifier.uri	https://directory.doabooks.org/handle/20.500.12854/81003
dc.description.abstract	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.
dc.language	English
dc.subject.classification	thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general	en_US
dc.subject.classification	thema EDItEUR::P Mathematics and Science::PS Biology, life sciences	en_US
dc.subject.classification	thema EDItEUR::P Mathematics and Science::PS Biology, life sciences::PSG Microbiology (non-medical)	en_US
dc.subject.other	traditional alcoholic beverage
dc.subject.other	Ethiopia
dc.subject.other	processing
dc.subject.other	physicochemical
dc.subject.other	fermentative microorganisms
dc.subject.other	Arthrospira platensis
dc.subject.other	fermentation
dc.subject.other	lactic acid bacteria
dc.subject.other	food supplement
dc.subject.other	aromatic profile
dc.subject.other	L. plantarum EM
dc.subject.other	rice bran fermentation
dc.subject.other	cholesterol removal
dc.subject.other	antimicrobial activity
dc.subject.other	sensory quality
dc.subject.other	lactofermentation
dc.subject.other	probiotic
dc.subject.other	date fruit bars
dc.subject.other	functional snack
dc.subject.other	polyphenols
dc.subject.other	Grana Padano cheese
dc.subject.other	generical hard cheeses
dc.subject.other	bacterial diversity
dc.subject.other	DNA metabarcoding
dc.subject.other	DNA (meta)fingerprinting
dc.subject.other	predictive models
dc.subject.other	neural network
dc.subject.other	swine and pork production chain
dc.subject.other	Hepatitis E virus
dc.subject.other	Rotavirus-A
dc.subject.other	metagenomic analysis
dc.subject.other	food safety
dc.subject.other	ethnobiology
dc.subject.other	ethnozymology
dc.subject.other	Mesoamerican biocultural heritage
dc.subject.other	traditional food systems
dc.subject.other	thyme microcapsules
dc.subject.other	Proteus bacillus
dc.subject.other	histamine
dc.subject.other	histidine decarboxylation pathway
dc.subject.other	smoked horsemeat sausage
dc.subject.other	fermented fish
dc.subject.other	Proteus
dc.subject.other	lipase
dc.subject.other	volatile compounds
dc.subject.other	aldehydes
dc.subject.other	esters
dc.subject.other	natto
dc.subject.other	nattokinase
dc.subject.other	combination fermentation
dc.subject.other	thrombolytic property
dc.subject.other	fish sauce
dc.subject.other	biogenic amines
dc.subject.other	microbial community dynamics
dc.subject.other	starter
dc.subject.other	correlation analysis
dc.subject.other	natural fermentation
dc.subject.other	dry fermented sausages
dc.subject.other	microbial biodiversity
dc.subject.other	CNC
dc.subject.other	16S metagenomics
dc.subject.other	red radish
dc.subject.other	cabbage
dc.subject.other	fermented foods
dc.subject.other	microbial ecology
dc.subject.other	flavor components
dc.subject.other	n/a
dc.title	New Insights into Food Fermentation
dc.type	book
oapen.identifier.doi	10.3390/books978-3-0365-3919-5
oapen.relation.isPublishedBy	46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn	9783036539201
oapen.relation.isbn	9783036539195
oapen.pages	226
oapen.place.publication	Basel

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