Basic Methods and Protocols on Sourdough by Marco Gobbetti
This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools. Chapters guide reader through procedures to prepare and propagate the mature sourdough, to analyse and monitor microbiological, biochemical and rheology features of sourdough, sensory, and nutritional attributes of baked goods. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.Authoritative and cutting-edge, Basic Methods and Protocols on Sourdough aims to ensure successful results in the further study of this vital field.
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Extraction, Characterization, and Functional Assessment of Bioactive Compounds
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Cereal and Millet-Based Foods
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Meat Product Quality Improvement
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Antimicrobial Potential of Natural Products
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Classic and Novel Sensory Analysis
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Microalgae-based Pigments
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Food Quality Analysis
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Gas Chromatography-Mass Spectrometry
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Meat Products Preservation
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Basic Protocols in Starch Characterization
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Detection and Quantification of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater
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Food Contaminants Toxicity
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Fungi
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Consumer Research Methods in Food Science
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Food Chemistry
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Probiotic Foods and Beverages
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Basic Protocols in Enology and Winemaking
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Mass Spectrometry for Food Analysis
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Basic Protocols in Foods and Nutrition
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Detection and Enumeration of Bacteria, Yeast, Viruses, and Protozoan in Foods and Freshwater
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Emerging Food Processing Technologies
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Basic Protocols in Encapsulation of Food Ingredients
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Plant-Based Proteins
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Basic Protocols on Emotions, Senses, and Foods
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Wine Analysis and Testing Techniques
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Fruit and Vegetable Waste Valorization
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Methods to Assess the Quality of Meat Products
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Production of Traditional Mediterranean Meat Products
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Dairy Foods Processing
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Plant Microbiome Engineering
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Sports Nutrition Methods
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Fortified Foods
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Bioactives Encapsulation
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Gram Positive Bacterial Food Borne Pathogens
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Characterization of Molecular Interactions
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Plant Chemical Compositions and Bioactivities
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Chemical Food Contaminants Analysis
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Bioaccessibility of Compounds in Foods and Byproducts
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Carotenoid Analysis
| SKU | Unavailable |
| ISBN 13 | 9781071637050 |
| ISBN 10 | 1071637053 |
| Title | Basic Methods and Protocols on Sourdough |
| Author | Marco Gobbetti |
| Series | Methods And Protocols In Food Science |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Springer-Verlag New York Inc. |
| Year published | 2024-02-20 |
| Number of pages | 176 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |