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Gobbetti, Marco

Handbook on Sourdough Biotechnology

Gobbetti, Marco - Handbook on Sourdough Biotechnology, ebook

132,70€

Ebook, PDF with Adobe DRM
ISBN: 9781461454250
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Table of contents

1. History and Social Aspects of Sourdough
Stefan Cappelle, Lacaze Guylaine, M. Gänzle, M. Gobbetti

2. Chemistry of Cereal Grains
Peter Koehler, Herbert Wieser

3. Technology of Baked Goods
Maria Ambrogina Pagani, Gabriella Bottega, Manuela Mariotti

4. Technology of Sourdough Fermentation and Sourdough Applications
Aldo Corsetti

5. Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria
Geert Huys, Heide-Marie Daniel, Luc Vuyst

6. Physiology and Biochemistry of Sourdough Yeasts
M. Elisabetta Guerzoni, Diana I. Serrazanetti, Pamela Vernocchi, Andrea Gianotti

7. Physiology and Biochemistry of Lactic Acid Bacteria
Michael Gänzle, Marco Gobbetti

8. Sourdough: A Tool to Improve Bread Structure
Sandra Galle

9. Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast
Kati Katina, Kaisa Poutanen

10. Sourdough and Gluten-Free Products
Elke K. Arendt, Alice V. Moroni

11. Sourdough and Cereal Beverages
Jussi Loponen, Juhani Sibakov

12. Perspectives
Michael Gänzle, Marco Gobbetti

Keywords: Chemistry, Food Science, Biochemistry, general, Biotechnology

Author(s)
 
Publisher
Springer
Publication year
2013
Language
en
Edition
2013
Page amount
25 pages
Category
Natural Sciences
Format
Ebook
eISBN (PDF)
9781461454250

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