Microbiology of Fermented Foods and Beverages

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 i...

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Detalles Bibliográficos
Otros Autores:	Varzakas, Theodoros (Editor)
Formato:	Libro electrónico
Idioma:	Inglés
Publicado:	Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2021
Materias:	Technology: general issues fermented foods nutritional guidelines legislation national food guides Saccharomyces cerevisiae biomass date extract optimization response surface methodology kinetic models antifungal bioprotection bread Lactobacillus plantarum phenyllactic acid Aspergillus Penicillium Fusarium sauerkraut microbiome fermentation probiotics high-throughput sequencing nutrition health benefits microbiology health
Ver en Biblioteca Universitat Ramon Llull:	https://discovery.url.edu/permalink/34CSUC_URL/1im36ta/alma991009654389306719