| Judul | Characterisation of Fermented Grain-based Raw Materials and Foods : Analytical Methods from the HealthFerm Project / Edited by: Yamina De Bondt; Kati Katina; Christophe M. Courtin; Arno G. B. Wouters |
| Pengarang | De Bondt, Yamina Katina, Kati M. Courtin, Christophe G. B. Wouters, Arno |
| Penerbitan | Leuven : Leuven University Press, 2026 |
| Deskripsi Fisik | 272 p. :ill. |
| ISBN | 9789461667403 |
| Subjek | FOOD CHEMISTRY FOOD MICROBIOLOGY |
| Catatan | The importance of plant-based food fermentation and the need for analytical methods. Food fermentation is a complex yet highly relevant topic in food science today and is very likely to remain so for years to come. It is a technology that can enhance the sensory attributes, health-related properties, and shelf life of a wide variety of foods. Typical of food fermentation processes is that they induce numerous changes in the raw material or food matrix, including various (bio)chemical conversions of food constituents. To fully unlock the potential of grain-based food fermentation processes, a robust analytical toolbox, specifically developed for fermented raw materials and foods, is essential. This edited volume, written by leading experts in the field of food science and fermentation technology and one of the outcomes of the Horizon Europe project HealthFerm, offers a comprehensive collection of chemical analytical methods, each in its distinct way suited for the characterisation of fermented grain-based raw |
| Bentuk Karya | Tidak ada kode yang sesuai |
| Target Pembaca | Tidak ada kode yang sesuai |
| Lokasi Akses Online |
https://library.oapen.org/handle/20.500.12657/109927 |
| No Barcode | No. Panggil | Akses | Lokasi | Ketersediaan |
|---|---|---|---|---|
| 242926192 | 576.163 Cha | Baca Online | Perpustakaan Pusat - Online Resources Ebook |
Tersedia |
| Tag | Ind1 | Ind2 | Isi |
| 001 | INLIS000000000166999 | ||
| 005 | 20260312091055 | ||
| 007 | ta | ||
| 008 | 260312################|##########|#|## | ||
| 020 | # | # | $a 9789461667403 |
| 035 | # | # | $a 0010-0226000939 |
| 082 | # | # | $a 576.163 |
| 084 | # | # | $a 576.163 Cha |
| 245 | # | # | $a Characterisation of Fermented Grain-based Raw Materials and Foods : $b Analytical Methods from the HealthFerm Project /$c Edited by: Yamina De Bondt; Kati Katina; Christophe M. Courtin; Arno G. B. Wouters |
| 260 | # | # | $a Leuven :$b Leuven University Press,$c 2026 |
| 300 | # | # | $a 272 p. : $b ill. |
| 505 | # | # | $a The importance of plant-based food fermentation and the need for analytical methods. Food fermentation is a complex yet highly relevant topic in food science today and is very likely to remain so for years to come. It is a technology that can enhance the sensory attributes, health-related properties, and shelf life of a wide variety of foods. Typical of food fermentation processes is that they induce numerous changes in the raw material or food matrix, including various (bio)chemical conversions of food constituents. To fully unlock the potential of grain-based food fermentation processes, a robust analytical toolbox, specifically developed for fermented raw materials and foods, is essential. This edited volume, written by leading experts in the field of food science and fermentation technology and one of the outcomes of the Horizon Europe project HealthFerm, offers a comprehensive collection of chemical analytical methods, each in its distinct way suited for the characterisation of fermented grain-based raw materials and food products. |
| 650 | # | # | $a FOOD CHEMISTRY |
| 650 | # | # | $a FOOD MICROBIOLOGY |
| 700 | 1 | # | $a De Bondt, Yamina |
| 700 | 1 | # | $a G. B. Wouters, Arno |
| 700 | 1 | # | $a Katina, Kati |
| 700 | 1 | # | $a M. Courtin, Christophe |
| 856 | # | # | $a https://library.oapen.org/handle/20.500.12657/109927 |
| 990 | # | # | $a 242926192 |
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