Gobbetti, Marco
Handbook on Sourdough Biotechnology
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)
- Gobbetti, Marco
- Gänzle, Michael
- Publisher
- Springer
- Publication year
- 2013
- Language
- en
- Edition
- 2013
- Page amount
- 25 pages
- Category
- Natural Sciences
- Format
- Ebook
- eISBN (PDF)
- 9781461454250