Catálogo de publicaciones - libros

Palabras clave – provistas por la editorial

cocoa nibs; roasting; bioactive amines; polyphenols; volatile organic compounds; geographical areas; biogenic amines; L. plantarum; amines oxidase; Chinese rice wine; industrial fermentation; nigiri sushi; polycyclic aromatic hydrocarbons; histamine; household smoker unit; kimchi; Jeotgal; Aekjeot; Myeolchi-jeot; Myeolchi-aekjeot; recommended limits; occurrence; reduction; starter cultures; biogenic amine; maesil; amino acids; soaking; fermentation; temperature; Cambodian fermented foods; microbial characteristics; food quality; food safety; microbiota; Cheonggukjang; Enterococcus faecium; tyramine; fermentation temperature; fermentation duration; tyrosine decarboxylase gene (tdc); proteolysis; dry fermented sausage; casing; volatile compounds; texture; low temperature; dried milkfish; hygienic quality; brine-salting; biogenic amines (BAs); fermented foods; chemometrics; multivariate (MV) statistical analysis; liquid chromatographic triple quadrupole mass spectrometric (LC-MS/MS) analysis; public health; lipid peroxidation; antioxidants; n/a