01854oam 2200529I 450 991070399120332120160314154059.0(CKB)5470000002435825(OCoLC)918990322(EXLCZ)99547000000243582520150820d1916 ua 0engurmn|||||||||txtrdacontentcrdamediacrrdacarrierStructure of the Vicksburg-Jackson area, Mississippi, with special reference to oil and gas /by Oliver B. Hopkins[Washington, D.C.] :Department of Interior, United States Geological Survey,1916.Washington :Government Printing Office.1 online resource (pages 93-120 pages of plates, 1 unnumbered page of plates) color mapBulletin / Department of Interior, United States Geological Survey ;641-DContributions to economic geology ;1916, pt. IIIncludes bibliographical references.PetroleumGeologyMississippiNatural gasMississippiPetroleumMississippiNatural gasfastPetroleumfastPetroleumGeologyfastMississippifastPetroleumGeologyNatural gasPetroleumNatural gas.Petroleum.PetroleumGeology.Hopkins Oliver B(Oliver Baker),1886-1397915Geological Survey (U.S.),GPOGPOGPOOCLCFGPOBOOK9910703991203321Structure of the Vicksburg-Jackson area, Mississippi, with special reference to oil and gas3460227UNINA03934nam 2200589 a 450 991043779500332120250731143023.01-283-93411-61-4614-5425-510.1007/978-1-4614-5425-0(CKB)2670000000316157(EBL)1081917(OCoLC)823729085(SSID)ssj0000879028(PQKBManifestationID)11463995(PQKBTitleCode)TC0000879028(PQKBWorkID)10837776(PQKB)10194391(DE-He213)978-1-4614-5425-0(MiAaPQ)EBC1081917(PPN)168303000(EXLCZ)99267000000031615720121227d2013 uy 0engur|n|---|||||txtccrHandbook on sourdough biotechnology /Marco Gobbetti, Michael Ganzle, editors1st ed. 2013.New York Springer20131 online resource (299 p.)Description based upon print version of record.1-4899-9189-1 1-4614-5424-7 Includes bibliographical references and index.1. Historical and Social Aspects of Sourdough -- 2. Chemistry of Cereal Grains -- 3. Technology of Baked Goods -- 4. Technology of Sourdough Fermentation and Sourdough Applications -- 5. Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria -- 6. Physiology and Biochemistry of Sourdough Yeasts -- 7. Physiology and Biochemistry of Lactic Acid Bacteria -- 8. Sourdough: A Tool to Improve Bread Structure -- 9. Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeasts -- 10. Sourdough and Gluten-Free Products -- 11. Sourdough and Cereal Beverages -- 12. Perspectives.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, and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for the production of 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. Though sourdough has been and will remain a unique fermentation process, this is the first book dedicated completely to sourdough biotechnology. 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.Cooking (Sourdough)FoodBiotechnologyCooking (Sourdough)FoodBiotechnology.664.7523Gobbetti Marco288663Ganzle Michael1757205MiAaPQMiAaPQMiAaPQBOOK9910437795003321Handbook on sourdough biotechnology4194975UNINA