New Insights into Food Fermentation
New Insights into Food Fermentation
- Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
- 1 online resource (226 p.)
Open Access
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.
Creative Commons
English
9783036539195 9783036539201 books978-3-0365-3919-5
10.3390/books978-3-0365-3919-5 doi
Biology, life sciences
Microbiology (non-medical)
Research & information: general
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
Open Access
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.
Creative Commons
English
9783036539195 9783036539201 books978-3-0365-3919-5
10.3390/books978-3-0365-3919-5 doi
Biology, life sciences
Microbiology (non-medical)
Research & information: general
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