Fermentation as a driver for food innovation

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

Fermentation as a driver for food innovation. / Hartmann, Anna Loraine; Behrendt, Rikke Adelsten; Frøst, Michael Bom.

I: FEMS Microbiology Letters, Bind 366, Nr. 6, fnz058, 2019.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Hartmann, AL, Behrendt, RA & Frøst, MB 2019, 'Fermentation as a driver for food innovation', FEMS Microbiology Letters, bind 366, nr. 6, fnz058. https://doi.org/10.1093/femsle/fnz058

APA

Hartmann, A. L., Behrendt, R. A., & Frøst, M. B. (2019). Fermentation as a driver for food innovation. FEMS Microbiology Letters, 366(6), [fnz058]. https://doi.org/10.1093/femsle/fnz058

Vancouver

Hartmann AL, Behrendt RA, Frøst MB. Fermentation as a driver for food innovation. FEMS Microbiology Letters. 2019;366(6). fnz058. https://doi.org/10.1093/femsle/fnz058

Author

Hartmann, Anna Loraine ; Behrendt, Rikke Adelsten ; Frøst, Michael Bom. / Fermentation as a driver for food innovation. I: FEMS Microbiology Letters. 2019 ; Bind 366, Nr. 6.

Bibtex

@article{fa56a0548ec342fa8cc6780b49bcd2ab,

title = "Fermentation as a driver for food innovation",

abstract = "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.",

keywords = "deliciousness, fermentation, gastroscience, innovation",

author = "Hartmann, {Anna Loraine} and Behrendt, {Rikke Adelsten} and Fr{\o}st, {Michael Bom}",

year = "2019",

doi = "10.1093/femsle/fnz058",

language = "English",

volume = "366",

journal = "F E M S Microbiology Letters",

issn = "0378-1097",

publisher = "Oxford University Press",

number = "6",

note = "null ; Conference date: 02-05-2018 Through 04-05-2018",

}

RIS

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

VL - 366

JO - F E M S Microbiology Letters

JF - F E M S Microbiology Letters

SN - 0378-1097

IS - 6

M1 - fnz058

Y2 - 2 May 2018 through 4 May 2018

ER -

ID: 221749290