TY  - BOOK
AU  - Bernini, Valentina||Lindner, Juliano De Dea
TI  - New Insights into Food Fermentation
SN  - 9783040000000
KW  - 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
UR  - https://mdpi.com/books/pdfview/book/5345
ER  -