LEADER 01283nam0 22002771i 450 001 UON00327078 005 20231205104204.986 100 $a20090720d1978 |0itac50 ba 101 $apor 102 $aBR 105 $a|||| ||||| 200 1 $aˆA ‰aventura brasileira de Blaise Cendrars. Ensaio cronologia filme depoimentos antologia$fAlexandre Eulalio 210 $aSao Paulo, Ediçoes Quiron$d1978 215 $a301 p.$cill.$d24 cm. 606 $aBRASILE$xStudi$3UONC040485$2FI 620 $aBR$dSão Paulo$3UONL002145 676 $a709.04$cStoria, geografia, persone delle belle arti e arti decorative. 1900-1999$v21 676 $a928.4$cPersone operanti nel campo della letteratura, della storia, della biografia, della genealogia. Lingue romanze$v21 700 1$aEULALIO$bAlexandre$3UONV186436$0700325 712 $aEdiçoes Quiron$3UONV274813$4650 801 $aIT$bSOL$c20240220$gRICA 899 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$2UONSI 912 $aUON00327078 950 $aSIBA - SISTEMA BIBLIOTECARIO DI ATENEO$dSI Bras IV 0429 $eSI LO 12894 5 0429 996 $aAventura brasileira de Blaise Cendrars. Ensaio cronologia filme depoimentos antologia$91368695 997 $aUNIOR LEADER 03934nam 2200589 a 450 001 9910437795003321 005 20250731143023.0 010 $a1-283-93411-6 010 $a1-4614-5425-5 024 7 $a10.1007/978-1-4614-5425-0 035 $a(CKB)2670000000316157 035 $a(EBL)1081917 035 $a(OCoLC)823729085 035 $a(SSID)ssj0000879028 035 $a(PQKBManifestationID)11463995 035 $a(PQKBTitleCode)TC0000879028 035 $a(PQKBWorkID)10837776 035 $a(PQKB)10194391 035 $a(DE-He213)978-1-4614-5425-0 035 $a(MiAaPQ)EBC1081917 035 $a(PPN)168303000 035 $a(EXLCZ)992670000000316157 100 $a20121227d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aHandbook on sourdough biotechnology /$fMarco Gobbetti, Michael Ganzle, editors 205 $a1st ed. 2013. 210 $aNew York $cSpringer$d2013 215 $a1 online resource (299 p.) 300 $aDescription based upon print version of record. 311 08$a1-4899-9189-1 311 08$a1-4614-5424-7 320 $aIncludes bibliographical references and index. 327 $a1. 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. 330 $aBread 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. 606 $aCooking (Sourdough) 606 $aFood$xBiotechnology 615 0$aCooking (Sourdough) 615 0$aFood$xBiotechnology. 676 $a664.7523 701 $aGobbetti$b Marco$0288663 701 $aGanzle$b Michael$01757205 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910437795003321 996 $aHandbook on sourdough biotechnology$94194975 997 $aUNINA