Redox reactions in food fermentations
نویسندگان
چکیده
منابع مشابه
Food fermentations
This webpage provides a general primer on microbially-fermented foods. It shows the wealth of foods around the world that are produced by fermentative processes. This webpage provides an entry to fermented foods from milk, grains, vegetables, honey, meat, and other foods. This webpage also contains links to recent publications in the area of food microbiology, but the papers selected differ fro...
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Introduction (Steinkraus 1995, 1996a, 1997) Fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose enzymes, particularly amylases, proteases, lipases hydrolyze the polysaccharides, proteins and lipids to nontoxic products with flavors, aromas and textures pleasant and attractive to the human consumer. If the products of enzyme activities have unpleasant...
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This review describes the recent advances in the study of food microbial ecology, with a focus on food fermentations. High-throughput sequencing (HTS) technologies have been widely applied to the study of food microbial consortia and the different applications of HTS technologies were exploited in order to monitor microbial dynamics in food fermentative processes. Phylobiomics was the most expl...
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Microbial food cultures have directly or indirectly come under various regulatory frameworks in the course of the last decades. Several of those regulatory frameworks put emphasis on "the history of use", "traditional food", or "general recognition of safety". Authoritative lists of microorganisms with a documented use in food have therefore come into high demand. One such list was published in...
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The origin in rocks of the common iron sulphides, pyrrhotine, Fe 1 xS and pyrite, FeS2 and their behaviour during geochemical processes is best considered using the simplified redox reaction: 2FeS ~-~ FeS2 + Fe 2 + + 2e . Thus pyrrhotine is more reduced than pyrite and is the stable iron sulphide formed from magmas except where relatively high oxygen fugacities result from falling pressure or h...
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ژورنال
عنوان ژورنال: Current Opinion in Food Science
سال: 2018
ISSN: 2214-7993
DOI: 10.1016/j.cofs.2018.03.004