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Handbook on sourdough biotechnology / / edited by Marco Gobbetti and Michael Gänzle
| Handbook on sourdough biotechnology / / edited by Marco Gobbetti and Michael Gänzle |
| Edizione | [Second edition.] |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer Nature Switzerland AG, , [2023] |
| Descrizione fisica | 1 online resource (400 pages) |
| Disciplina | 641.81/5 |
| Soggetto topico | Cooking (Sourdough) |
| ISBN |
9783031230844
9783031230837 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1. History and Social Aspects of Sourdough -- 2. The sourdough legislation -- 3. Chemistry of Cereal Grains -- 4. Technology of Sourdough Fermentation and Sourdough Applications -- 5. Steamed Bread -- 6. Taxonomy and Biodiversity of Sourdough Lactic Acid Bacteria -- 7. Taxonomy, Biodiversity and Physiology of Sourdough Yeasts -- 8. Physiology and Biochemistry of Lactic Acid Bacteria -- 9. Sourdough: A Tool to Improve Bread Flavor, Rheology and Shelf Life -- 10. Sourdough: A Tool for Non-Conventional Fermentation and To Recover Side Streams -- 11. Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeasts -- 12. Sourdough and Gluten-Free Products -- 13. Sourdough and Cereal Beverages -- 14. Perspectives. |
| Record Nr. | UNINA-9910717428203321 |
| Cham, Switzerland : , : Springer Nature Switzerland AG, , [2023] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook on sourdough biotechnology / / Marco Gobbetti, Michael Ganzle, editors
| Handbook on sourdough biotechnology / / Marco Gobbetti, Michael Ganzle, editors |
| Edizione | [1st ed. 2013.] |
| Pubbl/distr/stampa | New York, : Springer, 2013 |
| Descrizione fisica | 1 online resource (299 p.) |
| Disciplina | 664.7523 |
| Altri autori (Persone) |
GobbettiMarco
GanzleMichael |
| Soggetto topico |
Cooking (Sourdough)
Food - Biotechnology |
| ISBN |
1-283-93411-6
1-4614-5425-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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. |
| Record Nr. | UNINA-9910437795003321 |
| New York, : Springer, 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||