Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 342181
Title Food Fermentation
Author(s) Nout, M.J.R.; Vos, W.M. de; Zwietering, M.H.
Source Wageningen : Wageningen Academic Publishers - ISBN 9789076998831 - 217
Department(s) Food Microbiology
Microbiology
VLAG
Publication type Scientific book (author)
Publication year 2005
Keyword(s) fermentatie - gefermenteerde voedingsmiddelen - zuursels - microbiële ecologie - voedselbiotechnologie - fermentation - fermented foods - starters - microbial ecology - food biotechnology
Categories Food Biotechnology
Abstract The focus of this book is on state of the art technologies and scientific developments in academia and industry that contribute to the characterization and specification of fermentation starter microorganisms, to the present-day experimental approaches in product and process development and control, and to high throughput analytical techniques that facilitate the precise design of tailor-made fermented food products. Aspects covered include: microbial biodiversity of starter lactic acid bacteria, yeasts and moulds; product technology and functionality relating to flavour formation and control; health promoting aspects of foods and of probiotic and nutraceutical microbes; European legislation of fermented foods and ingredients; modelling and control of bacterial and fungal fermentation processes; and the relevance of ~omics (genomics, transcriptomics, proteomics, metabolomics) in starter design, metabolic control and safety assurance. This volume surely is an essential up-date for R&D professionals and advanced students of food science and technology.
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