Safety evaluation of starter cultures (English)
- New search for: Russo, Pasquale
- New search for: Spano, Giuseppe
- New search for: Capozzi, Vittorio
- New search for: Speranza, Barbara
- New search for: Bevilacqua, Antonio
- New search for: Corbo, Maria Rosaria
- New search for: Sinigaglia, Milena
- New search for: Russo, Pasquale
- New search for: Spano, Giuseppe
- New search for: Capozzi, Vittorio
In:
Starter Cultures in Food Production
;
101-128
;
2017
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ISBN:
- Article/Chapter (Book) / Electronic Resource
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Title:Safety evaluation of starter cultures
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Contributors:Speranza, Barbara ( editor ) / Bevilacqua, Antonio ( editor ) / Corbo, Maria Rosaria ( editor ) / Sinigaglia, Milena ( editor ) / Russo, Pasquale ( author ) / Spano, Giuseppe ( author ) / Capozzi, Vittorio ( author )
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Published in:Starter Cultures in Food Production ; 101-128
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Publisher:
- New search for: John Wiley & Sons, Ltd
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Place of publication:Chichester, UK
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Publication date:2017-01-12
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Size:28 pages
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ISBN:
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DOI:
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Type of media:Article/Chapter (Book)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents eBook
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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Lactic acid bacteria as starter culturesAltieri, Clelia / Ciuffreda, Emanuela / Di Maggio, Barbara / Sinigaglia, Milena et al. | 2017
- 16
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Yeasts as starter culturesBuzzini, Pietro / Di Mauro, Simone / Turchetti, Benedetta et al. | 2017
- 50
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Fungal startersDantigny, Philippe / Bevilacqua, Antonio et al. | 2017
- 64
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Non‐starter bacteria ‘functional’ culturesRuas‐Madiedo, Patricia / Rodríguez, Ana et al. | 2017
- 79
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Industrial production of starter culturesTaskila, Sanna et al. | 2017
- 101
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Safety evaluation of starter culturesRusso, Pasquale / Spano, Giuseppe / Capozzi, Vittorio et al. | 2017
- 129
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Management of waste from the food industryCampaniello, Daniela / Augello, Salvatore / de Stefano, Fabio / Pignatiello, Stefano / Corbo, Maria Rosaria et al. | 2017
- 148
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A new frontier for starter culturesBevilacqua, Antonio / Speranza, Barbara / Gallo, Mariangela / Corbo, Maria Rosaria et al. | 2017
- 162
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The role of the pangenome concept in selecting new starter culturesBevilacqua, Antonio / Fuccio, Francesca / Iorio, Maria Clara / Loi, Martina / Sinigaglia, Milena et al. | 2017
- 174
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Commercial starters or autochtonous strains? That is the questionCorbo, Maria Rosaria / Racioppo, Angela / Monacis, Noemi / Speranza, Barbara et al. | 2017
- 199
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Sourdough and cereal‐based foodsSettanni, Luca et al. | 2017
- 231
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The role of starter cultures and spontaneous fermentation in traditional and innovative beer productionBaiano, Antonietta / Petruzzi, Leonardo et al. | 2017
- 255
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Wine microbiologyRomano, Patrizia / Capece, Angela et al. | 2017
- 283
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Starter cultures in vegetables with special emphasis on table olivesArroyo‐López, Francisco Noé / Garrido‐Fernández, Antonio / Jiménez‐Díaz, Rufino et al. | 2017
- 299
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New trends in dairy microbiologyRodríguez, Ana / Martínez, Beatriz / García, Pilar / Ruas‐Madiedo, Patricia / Sánchez, Borja et al. | 2017
- 324
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Sausages and other fermented meat productsMacedo, Renata E.F. / Luciano, Fernando B. / Cordeiro, Roniele P. / Udenigwe, Chibuike C. et al. | 2017
- 355
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Fermentation of fish‐based productsKuda, Takashi et al. | 2017
- 370
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Traditional alkaline fermented foodsOuoba, Labia Irène I. et al. | 2017
- 384
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Ethnic fermented foodsPerricone, Marianne / Arace, Ersilia / Calò, Giuseppe / Sinigaglia, Milena et al. | 2017
- 407
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Index| 2017
- i
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Front Matter| 2017