Book ; Online: New Insights into Food Fermentation
2022
Keywords | Research & information: general ; Biology, life sciences ; Microbiology (non-medical) ; traditional alcoholic beverage ; Ethiopia ; processing ; physicochemical ; fermentative microorganisms ; Arthrospira platensis ; fermentation ; lactic acid bacteria ; food supplement ; aromatic profile ; L. plantarum EM ; rice bran fermentation ; cholesterol removal ; antimicrobial activity ; sensory quality ; lactofermentation ; probiotic ; date fruit bars ; functional snack ; polyphenols ; Grana Padano cheese ; generical hard cheeses ; bacterial diversity ; DNA metabarcoding ; DNA (meta)fingerprinting ; predictive models ; neural network ; swine and pork production chain ; Hepatitis E virus ; Rotavirus-A ; metagenomic analysis ; food safety ; ethnobiology ; ethnozymology ; Mesoamerican biocultural heritage ; traditional food systems ; thyme microcapsules ; Proteus bacillus ; histamine ; histidine decarboxylation pathway ; smoked horsemeat sausage ; fermented fish ; Proteus ; lipase ; volatile compounds ; aldehydes ; esters ; natto ; nattokinase ; combination fermentation ; thrombolytic property ; fish sauce ; biogenic amines ; microbial community dynamics ; starter ; correlation analysis ; natural fermentation ; dry fermented sausages ; microbial biodiversity ; CNC ; 16S metagenomics ; red radish ; cabbage ; fermented foods ; microbial ecology ; flavor components ; n/a |
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Language | 0|e |
Size | 1 electronic resource (226 pages) |
Publisher | MDPI - Multidisciplinary Digital Publishing Institute |
Publishing place | Basel |
Document type | Book ; Online |
Note | English ; Open Access |
HBZ-ID | HT021608757 |
ISBN | 9783036539195 ; 3036539190 |
Database | ZB MED Catalogue: Medicine, Health, Nutrition, Environment, Agriculture |
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