Fermentation as a driver for food innovation

TY - JOUR

T1 - Fermentation as a driver for food innovation

AU - Hartmann, Anna Loraine

AU - Behrendt, Rikke Adelsten

AU - Frøst, Michael Bom

N1 - Conference code: I

PY - 2019

Y1 - 2019

N2 - The following paper is reviewing the current trends in research connected to fermentation, highlighting the work carried out in the various research kitchens that have gained a new understanding of fermentation in the recent years. The reflection on the developments made both on microbiological as well on the technological level aims to create pathways within the research fields in order to foster new innovations within the food production system.

AB - The following paper is reviewing the current trends in research connected to fermentation, highlighting the work carried out in the various research kitchens that have gained a new understanding of fermentation in the recent years. The reflection on the developments made both on microbiological as well on the technological level aims to create pathways within the research fields in order to foster new innovations within the food production system.

KW - deliciousness

KW - fermentation

KW - gastroscience

KW - innovation

U2 - 10.1093/femsle/fnz058

DO - 10.1093/femsle/fnz058

M3 - Journal article

C2 - 30877768

AN - SCOPUS:85065462237

SN - 0378-1097

VL - 366

JO - FEMS Microbiology Letters

JF - FEMS Microbiology Letters

IS - 6

M1 - fnz058

T2 - International Conference on Microbial Food & Feed Ingredients

Y2 - 2 May 2018 through 4 May 2018

ER -