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Energies (Basel), ISSN 1996-1073, 2012, Volume 5, Issue 12, pp. 5372 - 5417
Journal Article
Trends in food science & technology, ISSN 0924-2244, 2017, Volume 63, pp. 18 - 28
... and safety as well as sustainability. Meanwhile, the hidden knowledge behind the complicated and somehow empirical solid-state fermentation process of Chinese liquor can enrich the food sector to improve our quality of life, and benefit... 
Food fermentation | Flavour chemistry | Chinese liquor | Solid-state fermentation | Jiuqu starter | Spontaneous fermentation | ETHYL CARBAMATE | MAOTAI-FLAVOR LIQUOR | LIGHT-STYLE LIQUOR | FOOD SCIENCE & TECHNOLOGY | QUANTITATIVE MEASUREMENTS | GAS-CHROMATOGRAPHY-OLFACTOMETRY | COLORIMETRIC ARTIFICIAL NOSE | AROMA TYPE LIQUORS | GEOSMIN-PRODUCING STREPTOMYCES | STARTER CULTURE | Liquors | Safety and security measures | Fermentation | Food
Journal Article
Food research international, ISSN 0963-9969, 2007, Volume 40, Issue 5, pp. 539 - 558
.... Sourdough is characterized by a complex microbial ecosystem, mainly represented by lactic acid bacteria and yeasts, whose fermentation confers to the resulting bread its characteristic features... 
Nutritional quality | Sourdough | Microbial monitoring | Healthy aspects | Antimicrobial substances | Lactobacillus | MULTIPLEX PCR | sourdough | FOOD SCIENCE & TECHNOLOGY | DOUGH BREAD PROCESS | SOUR-DOUGH | GRADIENT GEL-ELECTROPHORESIS | IN-SITU ACTIVITY | WHOLE WHEAT-FLOUR | CULTURE-INDEPENDENT METHODS | microbial monitoring | antimicrobial substances | LACTIC-ACID BACTERIA | SP-NOV | PHYTIC ACID | healthy aspects | nutritional quality
Journal Article
2015, Fermented foods and beverages series, ISBN 1439847916, xvii, 611
... fermentation play key roles in their production and can have major impacts on product quality, safety, and value... 
Food-Processing Industry | microbiology | Fermentation | Industrial Products | Coffee | Fermented foods | Cacao | Food Microbiology | Cacao beans | Industrial chemistry & manufacturing technologies
Book
2015, Food biology series, ISBN 1482223082, vii, 380
"Fermentation is one of the oldest technologies for processing of food and beverages to improve qualities such as extended shelf-life and organoleptic properties... 
TECHNOLOGY & ENGINEERING / Food Science | Biotechnology | Microbiology | Fermented foods | Fermentation | Food
Book