Cargando…

Microbiology of Fermented Foods and Beverages

Detalles Bibliográficos
Autor principal:	Varzakas, Theodoros
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7696630/ https://www.ncbi.nlm.nih.gov/pubmed/33202840 http://dx.doi.org/10.3390/foods9111660

Ejemplares similares

Editorial: Special Issue “Microbial Diversity of Fermented Food”
por: Antoniadou, Maria, et al.
Publicado: (2023)

Editorial: Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World
por: Tamang, Jyoti P., et al.
Publicado: (2017)

Fermentative Foods: Microbiology, Biochemistry, Potential Human Health Benefits and Public Health Issues
por: Voidarou, Chrysa, et al.
Publicado: (2020)

Microbiology of Ethiopian Traditionally Fermented Beverages and Condiments
por: Wedajo Lemi, Bikila
Publicado: (2020)

Implementation of Chemometrics and Other Techniques as Means of Authenticity and Traceability to Detect Adulteration in Foods for the Protection of Human Health
por: Varzakas, Theodoros
Publicado: (2023)

Frontiers on Sustainable Food Packaging
por: Cruz, Rui M. S., et al.
Publicado: (2023)

Special Issue: Beneficial Microorganisms for Food Manufacturing—Fermented and Biopreserved Foods and Beverages
por: Talon, Régine, et al.
Publicado: (2017)

Effect of Milk Type on the Microbiological, Physicochemical and Sensory Characteristics of Probiotic Fermented Milk
por: Dimitrellou, Dimitra, et al.
Publicado: (2019)

Advances in Fermented Foods and Beverages
por: Holzapfel, Wilhelm
Publicado: (2014)

Microbiological Research on Fermented Dairy Products
por: Xiao, Luyao, et al.
Publicado: (2022)

Microbiological Safety and Quality of Fermented Products
por: Liu, Xiaoyan, et al.
Publicado: (2023)

Food Microbiology
por: Laranjo, Marta, et al.
Publicado: (2019)

Extra Virgin Olive Oil (EVOO): Quality, Safety, Authenticity, and Adulteration
por: Varzakas, Theodoros
Publicado: (2021)

Food Microbiology 2020
por: Laranjo, Marta, et al.
Publicado: (2021)

Physical, Chemical, and Microbiological Characteristics of Pulque: Management of a Fermented Beverage in Michoacán, Mexico
por: D. Álvarez-Ríos, Gonzalo, et al.
Publicado: (2020)

Pulque, a Traditional Mexican Alcoholic Fermented Beverage: Historical, Microbiological, and Technical Aspects
por: Escalante, Adelfo, et al.
Publicado: (2016)

Review: Diversity of Microorganisms in Global Fermented Foods and Beverages
por: Tamang, Jyoti P., et al.
Publicado: (2016)

Scientific Insights and Technological Advances in Gluten-Free Product Development
por: Papageorgiou, Maria, et al.
Publicado: (2023)

Editorial: The Microbiological Functionality and Safety of Fermented Foods
por: Mah, Jae-Hyung, et al.
Publicado: (2022)

Editorial: Microbiological Safety of Foods
por: Russo, Pasquale, et al.
Publicado: (2020)

Plant Food Residues as a Source of Nutraceuticals and Functional Foods
por: Varzakas, Theodoros, et al.
Publicado: (2016)

Physicochemical and microbiological parameters during the manufacturing of a beer-type fermented beverage using selenized Saccharomycesboulardii
por: González-Salitre, L., et al.
Publicado: (2023)

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
por: Pasqualone, Antonella, et al.
Publicado: (2021)

Application of Spectrometric Technologies in the Monitoring and Control of Foods and Beverages
por: Boqué, Ricard, et al.
Publicado: (2021)

Novel Contactless Sensors for Food, Beverage and Packaging Evaluation
por: Gonzalez Viejo, Claudia, et al.
Publicado: (2023)

Implementation of Food Safety Management Systems along with Other Management Tools (HAZOP, FMEA, Ishikawa, Pareto). The Case Study of Listeria monocytogenes and Correlation with Microbiological Criteria
por: Lee, Jocelyn C., et al.
Publicado: (2021)

γ-Aminobutyric acid found in fermented foods and beverages: current trends
por: Sahab, Novia R.M., et al.
Publicado: (2020)

Determination of Ethyl Carbamate in Alcoholic Beverages and Fermented Foods Sold in Korea
por: Ryu, Dayeon, et al.
Publicado: (2015)

Traditional fermented foods and beverages in Iraq and their potential for large-scale commercialization
por: Muhialdin, Belal J., et al.
Publicado: (2022)

Traditional Fermented Foods and Beverages from around the World and Their Health Benefits
por: Cuamatzin-García, Leonel, et al.
Publicado: (2022)

Editorial: Biotechnological Applications of Yeasts in Beverages and Food: From Fermentation to Innovation
por: Mendoza, Lucía M., et al.
Publicado: (2022)

Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage
por: Csatlos, Norbert-Istvan, et al.
Publicado: (2023)

Milk, an Article of Food, Not a Mere Beverage
Publicado: (1856)

Advances in Analysis and Detection of Major Mycotoxins in Foods
por: Agriopoulou, Sofia, et al.
Publicado: (2020)

Bioactive Components in Fermented Foods and Food By-Products
por: Verardo, Vito, et al.
Publicado: (2020)

New Insights into Food Fermentation
por: Lindner, Juliano De Dea, et al.
Publicado: (2022)

Main Microbiological Pollutants of Bottled Waters and Beverages
por: Curutiu, Carmen, et al.
Publicado: (2019)

Fermentation microbiology and biotechnology /
Publicado: (2012)

Fermentation microbiology and biotechnology /
Publicado: (2007)

Introduction to the Special Issue: Microbiological Safety and Quality of Foods
por: Arienzo, Alyexandra, et al.
Publicado: (2022)

Cannot write session to /tmp/vufind_sessions/sess_cv5mljjtb0tspdk08rbpnt2j30