Aroma Compound Evolution during Fermentation - Hardcover

 
9783725823871: Aroma Compound Evolution during Fermentation
Hardcover
ISBN 10: 3725823871 ISBN 13: 9783725823871
Verlag: MDPI AG, 2024

Inhaltsangabe

The bacteria, yeast and fungi involved in the fermentation of foods play a significant role in shaping the aroma profile of the final product. Starting materials consist of many precursor molecules that can be transformed into aroma-active compounds through microbial activity, thereby contributing towards a more desired product. By monitoring the timing, mechanisms, and reasons for the release of these compounds, we can work towards achieving a more consistent aroma profile within fermentations, which still remains one of the biggest challenges for producers. This Special Issue contains studies in this field of aroma compound evolution, further advancing our understanding of this topic.

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Verlag
MDPI AG
Erscheinungsdatum
2024
Sprache
Englisch
ISBN 10 
3725823871
ISBN 13 
9783725823871
Einband
Gebundene Ausgabe
Anzahl der Seiten
168
Herausgeber
Van Wyk Niël
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
preigu
mail@preigu.de

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