MARC details
| 000 -LIDER |
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| fixed length control field |
04499nam a22005775i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
978-3-031-72000-0 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
DE-He213 |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20250516160151.0 |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION |
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| fixed length control field |
cr nn 008mamaa |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
241023s2024 sz | s |||| 0|eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9783031720000 |
| -- |
978-3-031-72000-0 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
QR115-129 |
| 072 #7 - SUBJECT CATEGORY CODE |
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| Subject category code |
PSG |
| Source |
bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
TDCT |
| Source |
bicssc |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
TEC012010 |
| Source |
bisacsh |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
PSG |
| Source |
thema |
| 072 #7 - SUBJECT CATEGORY CODE |
|---|
| Subject category code |
TDCT |
| Source |
thema |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
664.001579 |
| Edition number |
23 |
| 245 10 - TITLE STATEMENT |
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| Title |
Trending Topics on Fermented Foods |
| Medium |
[electronic resource] / |
| Statement of responsibility, etc. |
edited by José Guilherme Prado Martin, Juliano De Dea Lindner, Gilberto Vinícius de Melo Pereira, Ramesh C. Ray. |
| 250 ## - EDITION STATEMENT |
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| Edition statement |
1st ed. 2024. |
| 264 #1 - |
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| -- |
Cham : |
| -- |
Springer Nature Switzerland : |
| -- |
Imprint: Springer, |
| -- |
2024. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
XVI, 479 p. |
| Other physical details |
online resource. |
| 336 ## - |
|---|
| -- |
text |
| -- |
txt |
| -- |
rdacontent |
| 337 ## - |
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| -- |
computer |
| -- |
c |
| -- |
rdamedia |
| 338 ## - |
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| -- |
online resource |
| -- |
cr |
| -- |
rdacarrier |
| 347 ## - |
|---|
| -- |
text file |
| -- |
PDF |
| -- |
rda |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Food Fermentation and its Relevance in the Human History -- Fermented Food Production in the Bioeconomy Context -- Reuse of agro industrial waste as fermentation substrate for food production.-Advances in microbial cultures for food production -- Technological and evolutionary principles for the domestication of fermenting microorganisms -- Novel Insights About Precision Fermentation -- Sustainability driven design and biomaterials perception as a guide for application development -- Strategies for studying the microbiome of fermented foods -- Probiotics and Prebiotics Health Benefits and Applications in Dietary -- Eukaryotic organisms in artisanal cheeses -- Algae as ingredients for food production opportunities to be explored -- Sourdough bread market perception in Brazil first insights -- Wild wines the state of art -- Virus and its impacts on food fermentation -- Recent concerns about fermented food safety -- Brazilian rules for kombucha production: a pioneering initiative -- Public Health Policies and Fermented Food Consumption -- Fermenting foods in restaurants -- The gamification as a strategy for popularising the benefits of food fermentation. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
This book presents the trends in research on fermented foods, introducing successful cases related to the fermentation of foods in restaurants, ideas for popularizing fermented foods among the population, as well as pioneering and inspiring initiatives aimed at regulating the production and marketing of fermented foods. Fermentation has been used for thousands of years to produce a variety of foods. In the last decades, research has been increasingly devoted to the study of fermented food's microbiome, unraveling the main aspects of the ecology of bacteria, fungi, and viruses and their impacts on product quality. Recently, research focused on the functionality of fermented foods, which has shown health benefits associated with their consumption. The science of food fermentation has evolved very quickly, mainly from the development of omic-based approaches widely used in studies around the world. Thus, despite the vast content about the microbiology of bioprocesses used in the production of fermented foods and beverages, novel insights are constantly provided by research in the area. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Owner |
UABC ; |
| Method of acquisition |
Perpetuidad |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Término temático o nombre geográfico como elemento de entrada |
Food |
| Subdivisión general |
Microbiology. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Término temático o nombre geográfico como elemento de entrada |
Food science. |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Término temático o nombre geográfico como elemento de entrada |
Food Microbiology. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Término temático o nombre geográfico como elemento de entrada |
Food Studies. |
| 650 24 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Término temático o nombre geográfico como elemento de entrada |
Food Engineering. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Martin, José Guilherme Prado. |
| Relator term |
editor. |
| Relator code |
edt |
| -- |
http://id.loc.gov/vocabulary/relators/edt |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
De Dea Lindner, Juliano. |
| Relator term |
editor. |
| Relator code |
edt |
| -- |
http://id.loc.gov/vocabulary/relators/edt |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Melo Pereira, Gilberto Vinícius de. |
| Relator term |
editor. |
| Relator code |
edt |
| -- |
http://id.loc.gov/vocabulary/relators/edt |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Ray, Ramesh C. |
| Relator term |
editor. |
| Relator code |
edt |
| -- |
http://id.loc.gov/vocabulary/relators/edt |
| 710 2# - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
SpringerLink (Online service) |
| 773 0# - HOST ITEM ENTRY |
|---|
| Title |
Springer Nature eBook |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Printed edition: |
| International Standard Book Number |
9783031719998 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Printed edition: |
| International Standard Book Number |
9783031720017 |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY |
|---|
| Relationship information |
Printed edition: |
| International Standard Book Number |
9783031720024 |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
|---|
| Public note |
Libro electrónico |
| Uniform Resource Identifier |
http://libcon.rec.uabc.mx:2048/login?url=https://doi.org/10.1007/978-3-031-72000-0 |
| 912 ## - |
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| -- |
ZDB-2-SBL |
| 912 ## - |
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| -- |
ZDB-2-SXB |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
Libro Electrónico |
