The renewed interest in fermentation as a sustainable and consumer-friendly process leads to a revamp in related R&D activities. DIMS techniques have proven to be versatile tools for monitoring VOCs during fermentation in food and beverages, offering new approaches for improving quality and safety standards and developing new products
Fragasso, M.; Corvino, A.; Moretton, M.; Khomenko, I.; Capozzi, V. (2023). DIMS techniques and the study on microbial VOCs in food: flavour attributes, fermentation monitoring and emerging trends. In: DIFFA 2023: 1st International Symposium on Direct Injection Food Flavour Analytics, San Michele all’Adige (TN), Italy, 20-22 September 2023. San Michele all'Adige (TN): Fondazione Edmund Mach: 41-43. ISBN: 9788878430600. handle: https://hdl.handle.net/10449/83615
DIMS techniques and the study on microbial VOCs in food: flavour attributes, fermentation monitoring and emerging trends
Corvino, A.;Moretton, M.;Khomenko, I.;
2023-01-01
Abstract
The renewed interest in fermentation as a sustainable and consumer-friendly process leads to a revamp in related R&D activities. DIMS techniques have proven to be versatile tools for monitoring VOCs during fermentation in food and beverages, offering new approaches for improving quality and safety standards and developing new products
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