Published June 29, 2022
| Version v1
Journal article
Open
Semantics of Dairy Fermented Foods: A Microbiologist's Perspective
Creators
- 1. Institute of Agricultural Biology and Biotechnology (IBBA), National Research Council (CNR), Via Moruzzi 1, 56124 Pisa, Italy. Research Centre for Agriculture and Environment, CREA (Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria), Via di Lanciola 12/A, 50125 Florence, Italy
- 2. Research Centre for Food and Nutrition, CREA (Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria), Via Ardeatina 546, 00178 Rome, Italy
- 3. Research Centre for Food and Nutrition, CREA (Consiglio per la Ricerca in Agricoltura e l'Analisi dell'Economia Agraria), Via Ardeatina 546, 00178 Rome, Italy. Present affiliation: Department of Biology and Biotechnology "C. Darwin", Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy.
- 4. Department of Biology, University of Florence, Via Madonna del Piano 6, 50019 Sesto Fiorentino, Italy
- 5. Institute of Agricultural Biology and Biotechnology (IBBA), National Research Council (CNR), Via Moruzzi 1, 56124 Pisa, Italy
- 6. Computer Systems Department, Jozef Stefan Institute, Jamova Cesta 39, 1000 Ljubljana, Slovenia
- 7. Department of Knowledge Technologies, Jozef Stefan Institute, Jamova Cesta 39, 1000 Ljubljana, Slovenia
Description
A description of a semantic representation of concepts revolving around what consuming fermented foods entails, both from a technological and health point of view, focusing actions on kefir and Parmigiano Reggiano, as representatives of fresh and ripened dairy products.
Files
foods-11-01939-v3.pdf
Files
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