Microbiology of Fermented Foods and Beverages (Record no. 78549)

MARC details
000 -LEADER
fixed length control field 03000naaaa2200613uu 4500
001 - CONTROL NUMBER
control field https://directory.doabooks.org/handle/20.500.12854/76867
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20220220092558.0
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number books978-3-0365-1847-3
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783036518480
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9783036518473
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.3390/books978-3-0365-1847-3
Terms of availability doi
041 0# - LANGUAGE CODE
Language code of text/sound track or separate title English
042 ## - AUTHENTICATION CODE
Authentication code dc
072 #7 - SUBJECT CATEGORY CODE
Subject category code TB
Source bicssc
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Varzakas, Theodoros
Relationship edt
245 10 - TITLE STATEMENT
Title Microbiology of Fermented Foods and Beverages
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Basel, Switzerland
Name of publisher, distributor, etc. MDPI - Multidisciplinary Digital Publishing Institute
Date of publication, distribution, etc. 2021
300 ## - PHYSICAL DESCRIPTION
Extent 1 electronic resource (70 p.)
506 0# - RESTRICTIONS ON ACCESS NOTE
Terms governing access Open Access
Source of term star
Standardized terminology for access restriction Unrestricted online access
520 ## - SUMMARY, ETC.
Summary, etc. Fermented foods are consumed all over the world and their consumption shows an increasing trend. They play many roles, from preservation to food security, improved nutrition and social well-being. Different microorganisms are involved in the fermentation process and the diversity of the microbiome is high.Fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose enzymes hydrolyze polysaccharides, proteins and lipids to nontoxic products with flavors, aromas, and textures that are pleasant and attractive to the human consumer. Fermentation plays different roles in food processing, including the development of a wide diversity of flavors, aromas, and textures in food, lactic acid, alcoholic, acetic acid, alkaline and high salt fermentations for food preservation purposes, biological enrichment of food substrates with vitamins, protein, essential amino acids, and essential fatty acids and detoxification during food fermentation processing.
540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE
Terms governing use and reproduction Creative Commons
Use and reproduction rights https://creativecommons.org/licenses/by/4.0/
Source of term cc
-- https://creativecommons.org/licenses/by/4.0/
546 ## - LANGUAGE NOTE
Language note English
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Technology: general issues
Source of heading or term bicssc
653 ## - INDEX TERM--UNCONTROLLED
Uncontrolled term fermented foods
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Uncontrolled term nutritional guidelines
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Uncontrolled term legislation
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Uncontrolled term national food guides
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Uncontrolled term Saccharomyces cerevisiae
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Uncontrolled term biomass
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Uncontrolled term date extract
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Uncontrolled term optimization
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Uncontrolled term response surface methodology
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Uncontrolled term kinetic models
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Uncontrolled term antifungal
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Uncontrolled term bioprotection
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Uncontrolled term bread
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Uncontrolled term Lactobacillus plantarum
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Uncontrolled term phenyllactic acid
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Uncontrolled term Aspergillus
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Uncontrolled term Penicillium
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Uncontrolled term Fusarium
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Uncontrolled term sauerkraut
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Uncontrolled term microbiome
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Uncontrolled term fermentation
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Uncontrolled term probiotics
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Uncontrolled term high-throughput sequencing
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Uncontrolled term nutrition
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Uncontrolled term health benefits
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Uncontrolled term microbiology
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Uncontrolled term health
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Varzakas, Theodoros
Relationship oth
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://mdpi.com/books/pdfview/book/4337">https://mdpi.com/books/pdfview/book/4337</a>
Access status 0
Public note DOAB: download the publication
856 40 - ELECTRONIC LOCATION AND ACCESS
Host name www.oapen.org
Uniform Resource Identifier <a href="https://directory.doabooks.org/handle/20.500.12854/76867">https://directory.doabooks.org/handle/20.500.12854/76867</a>
Access status 0
Public note DOAB: description of the publication

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