Basic Methods and Protocols on Sourdough, Marco Gobbetti

Автор: Ozogul,Fatih
Название: Handbook Of Sourdough Microbiota And Fermentation
ISBN: 0443186227 ISBN-13(EAN): 9780443186226
Издательство: Elsevier Science
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Цена: 218960.00 T
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Автор: Garcia-Vaquero, Marco
Название: Sourdough Innovations
ISBN: 0367674971 ISBN-13(EAN): 9780367674977
Издательство: Taylor&Francis
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Цена: 173530.00 T
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Автор: Gobbetti
Название: Handbook on Sourdough Biotechnology
ISBN: 3031230833 ISBN-13(EAN): 9783031230837
Издательство: Springer
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Цена: 144410.00 T
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Описание: Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties. Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.

Автор: Marco Gobbetti
Название: Handbook on Sourdough Biotechnology
ISBN: 3031230868 ISBN-13(EAN): 9783031230868
Издательство: Springer
Рейтинг:
Цена: 149060.00 T
Наличие на складе: Нет в наличии.
Описание: Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties.Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.

Автор: Sivaramakrishnan, S. Razia, M.
Название: Basic Protocols in Encapsulation of Food Ingredients
ISBN: 107161648X ISBN-13(EAN): 9781071616482
Издательство: Springer
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Цена: 144410.00 T
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Описание: the nucleus to be encapsulated, the carrier material, and the encapsulation technique. Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.

Автор: Betim Cazarin
Название: Basic Protocols in Foods and Nutrition
ISBN: 1071623443 ISBN-13(EAN): 9781071623442
Издательство: Springer
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Цена: 144410.00 T
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Описание: This book provides comprehensive knowledge and a detailed step by step description of experimental protocols for the determination of food intake, body weight changes, and some metabolic markers. Chapters are split into two parts detailing experimental diets, monitor food intake, weight gain, evaluate biological samples, predict physiological changes, evaluate bioavailability of bioactive, anamnesis, measure the metabolic rate, assessing the body composition, assessing glucose homeostasis, and monitoring the metabolomic pathways. Authoritative and cutting-edge, Basic Protocols in Foods and Nutrition aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.

Автор: Bensafi
Название: Basic Protocols on Emotions, Senses, and Foods
ISBN: 1071629360 ISBN-13(EAN): 9781071629369
Издательство: Springer
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Цена: 121110.00 T
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Автор: Alvarenga
Название: Basic Protocols in Predictive Food Microbiology
ISBN: 1071634127 ISBN-13(EAN): 9781071634127
Издательство: Springer
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Цена: 186330.00 T
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Автор: Sivaramakrishnan, S. Razia, M.
Название: Solanum tuberosum
ISBN: 1071616080 ISBN-13(EAN): 9781071616086
Издательство: Springer
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Цена: 121110.00 T
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Описание: This detailed book brings together a number of state-of-the-art protocols to generate different types of neural cells through the use of reprogramming technologies.

Автор: Sivaramakrishnan, S. Razia, M.
Название: Detection and Enumeration of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater
ISBN: 1071619314 ISBN-13(EAN): 9781071619315
Издательство: Springer
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Цена: 121110.00 T
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Описание: Chapters guide the reader through methods and protocols for the extraction of pesticides from biological and non-biological samples, pitfalls in dosing techniques and structures identification, and also provide an overview of the problems that these pesticides cause in human populations.

Автор: Basha, Mahin
Название: Listeria Monocytogenes
ISBN: 107160984X ISBN-13(EAN): 9781071609842
Издательство: Springer
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Цена: 121110.00 T
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Описание: This Open Access volume provides readers with an open access protocol collection and wide-ranging recommendations for preclinical renal MRI used in translational research.

Автор: Dobnik
Название: Solanum tuberosum
ISBN: 1071616110 ISBN-13(EAN): 9781071616116
Издательство: Springer
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Цена: 121110.00 T
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Описание: This volume offers a comprehensive collection of experimental approaches to study Solanum tuberosum (potato). Chapters are divided into five sections covering a general overview of potato, the research fields of molecular biology, omics approaches, and bioinformatics, and finally, the application of the generated knowledge for crop improvement. Written in the format of the highly successful Methods in Molecular Biology series, each wet-lab chapter includes an introduction to the topic, lists necessary materials and reagents, includes tips on troubleshooting and known pitfalls, and step-by-step, readily reproducible protocols. Authoritative and practical, Solanum tuberosum: Methods and Protocols aims to provide a collection of methods for the potato research community that will enable scientists gain insight into the world of the potato. Chapter 2 is available open access under a Creative Commons Attribution 4.0 International License via link.springer.com.