Modern Technologies and Their Influence in Fermentation Quality (Record no. 49930)
[ view plain ]
| 000 -LEADER | |
|---|---|
| fixed length control field | 01943nam a2200241Ia 4500 |
| 000 - LEADER | |
| fixed length control field | 05018naaa 01333uu |
| 001 - CONTROL NUMBER | |
| control field | https://directory.doabooks.org/handle/20.500.12854/53778 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20260218105836.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 211013s9999 xx 000 0 und d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9783039289479 |
| 024 ## - OTHER STANDARD IDENTIFIER | |
| Standard number or code | 10.3390/books978-3-03928-948-6 |
| 042 ## - AUTHENTICATION CODE | |
| Authentication code | dc |
| 245 #0 - TITLE STATEMENT | |
| Title | Modern Technologies and Their Influence in Fermentation Quality |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Name of publisher, distributor, etc. | MDPI - Multidisciplinary Digital Publishing Institute |
| Date of publication, distribution, etc. | 2020 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 electronic resource (220 p.) |
| 520 ## - SUMMARY, ETC. | |
| Summary, etc. | During the last few years, industrial fermentation technologies have advanced in order to improve the quality of the final product. Some examples of those modern technologies are the biotechnology developments of microbial materials, such as Saccharomyces and non-Saccharomyces yeasts or lactic bacteria from different genera. Other technologies are related to the use of additives and adjuvants, such as nutrients, enzymes, fining agents, or preservatives and their management, which directly influence the quality and reduce the risks in final fermentation products. Other technologies are based on the management of thermal treatments, filtrations, pressure applications, ultrasounds, UV, and so on, which have also led to improvements in fermentation quality in recent years. The aim of the issue is to study new technologies able to improve the quality parameters of fermentation products, such as aroma, color, turbidity, acidity, or any other parameters related to improving sensory perception by the consumers. Food safety parameters are also included. |
| 540 ## - TERMS GOVERNING USE AND REPRODUCTION NOTE | |
| Terms governing use and reproduction | Creative Commons |
| 653 ## - INDEX TERM--UNCONTROLLED | |
| Uncontrolled term | low-ethanol wines |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Benito, Santiago |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://docs.google.com/spreadsheets/d/1yKIrdCPDAG_9c22mwoOIO2DOhtj65Wqa/edit?usp=sharing&ouid=106555315294820607512&rtpof=true&sd=true ">https://docs.google.com/spreadsheets/d/1yKIrdCPDAG_9c22mwoOIO2DOhtj65Wqa/edit?usp=sharing&ouid=106555315294820607512&rtpof=true&sd=true </a> |
| Link text | List of Curated E-Books |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Koha item type | E-Book |
| Withdrawn status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Date acquired | Total Checkouts | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|
| Library of Congress Classification | Not For Loan | Directory of Open Access Books | Directory of Open Access Books | 12/22/2021 | 12/22/2021 | 12/22/2021 | E-Book |