| 000 | 03000naaaa2200613uu 4500 | ||
|---|---|---|---|
| 001 | https://directory.doabooks.org/handle/20.500.12854/76867 | ||
| 005 | 20220220092558.0 | ||
| 020 | _abooks978-3-0365-1847-3 | ||
| 020 | _a9783036518480 | ||
| 020 | _a9783036518473 | ||
| 024 | 7 |
_a10.3390/books978-3-0365-1847-3 _cdoi |
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| 041 | 0 | _aEnglish | |
| 042 | _adc | ||
| 072 | 7 |
_aTB _2bicssc |
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| 100 | 1 |
_aVarzakas, Theodoros _4edt |
|
| 700 | 1 |
_aVarzakas, Theodoros _4oth |
|
| 245 | 1 | 0 | _aMicrobiology of Fermented Foods and Beverages |
| 260 |
_aBasel, Switzerland _bMDPI - Multidisciplinary Digital Publishing Institute _c2021 |
||
| 300 | _a1 electronic resource (70 p.) | ||
| 506 | 0 |
_aOpen Access _2star _fUnrestricted online access |
|
| 520 | _aFermented 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 |
_aCreative Commons _fhttps://creativecommons.org/licenses/by/4.0/ _2cc _4https://creativecommons.org/licenses/by/4.0/ |
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| 546 | _aEnglish | ||
| 650 | 7 |
_aTechnology: general issues _2bicssc |
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| 653 | _afermented foods | ||
| 653 | _anutritional guidelines | ||
| 653 | _alegislation | ||
| 653 | _anational food guides | ||
| 653 | _aSaccharomyces cerevisiae | ||
| 653 | _abiomass | ||
| 653 | _adate extract | ||
| 653 | _aoptimization | ||
| 653 | _aresponse surface methodology | ||
| 653 | _akinetic models | ||
| 653 | _aantifungal | ||
| 653 | _abioprotection | ||
| 653 | _abread | ||
| 653 | _aLactobacillus plantarum | ||
| 653 | _aphenyllactic acid | ||
| 653 | _aAspergillus | ||
| 653 | _aPenicillium | ||
| 653 | _aFusarium | ||
| 653 | _asauerkraut | ||
| 653 | _amicrobiome | ||
| 653 | _afermentation | ||
| 653 | _aprobiotics | ||
| 653 | _ahigh-throughput sequencing | ||
| 653 | _anutrition | ||
| 653 | _ahealth benefits | ||
| 653 | _amicrobiology | ||
| 653 | _ahealth | ||
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://mdpi.com/books/pdfview/book/4337 _70 _zDOAB: download the publication |
| 856 | 4 | 0 |
_awww.oapen.org _uhttps://directory.doabooks.org/handle/20.500.12854/76867 _70 _zDOAB: description of the publication |
| 999 |
_c78549 _d78549 |
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