Aroma Compound Evolution during Fermentation - Couverture rigide

 
9783725823871: Aroma Compound Evolution during Fermentation
Couverture rigide
ISBN 10 : 3725823871 ISBN 13 : 9783725823871
Editeur : Mdpi AG, 2024

Synopsis

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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Éditeur
Mdpi AG
Date d'édition
2024
Langue
anglais
ISBN 10 
3725823871
ISBN 13 
9783725823871
Reliure
Relié
Nombre de pages
168
Éditeur
Van Wyk Niël
Coordonnées du fabricant
non disponible
Personne responsable
non disponible