Name: Aroma Compound Evolution During Fermentation
SKU: 63800836
Price: 2358.00 TWD
Availability: InStock
Author: Van Wyk Niël
ISBN: 9783725823871

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portada Aroma Compound Evolution During Fermentation

Aroma Compound Evolution During Fermentation

Type

Physical Book

Publisher

Mdpi Ag

Author

Van Wyk Niël

Language

English

Pages

168

Format

Hardcover

ISBN13

9783725823871

Aroma Compound Evolution During Fermentation

Van Wyk Niël (Author) · Mdpi Ag · Hardcover

New Book Imported to Taiwan

Delivery: 22 Oct - 30 Oct

NT$ 2,358

NT$ 2,358

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Synopsis "Aroma Compound Evolution During Fermentation"

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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Aroma Compound Evolution During Fermentation - Van Wyk Niël

Synopsis "Aroma Compound Evolution During Fermentation"

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