Sourdough Innovations (eBook, PDF)
Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing
Redaktion: Garcia-Vaquero, Marco; Rocha, João Miguel F.
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Sourdough Innovations (eBook, PDF)
Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing
Redaktion: Garcia-Vaquero, Marco; Rocha, João Miguel F.
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Sourdough fermentation is a widely used to produce and preserve bread, while increasing the health benefits due to the activity of several microorganisms. This book provides an exploration of health beneficial compounds through the downstream processing of sourdough from cereals, microbiota and enzymes.
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- Produktdetails
- Verlag: Taylor & Francis
- Seitenzahl: 464
- Erscheinungstermin: 1. August 2023
- Englisch
- ISBN-13: 9781000899474
- Artikelnr.: 68217343
- Verlag: Taylor & Francis
- Seitenzahl: 464
- Erscheinungstermin: 1. August 2023
- Englisch
- ISBN-13: 9781000899474
- Artikelnr.: 68217343
fermentation as a way to improve health benefits and the sensory properties
of bakery products 2. Cereals and cereal sourdoughs as a source of
functional and bioactive compounds 3. Non cereal/legume based sourdough
metabolites 4. Innovative technologies to extract high-value compounds from
cereals and non-cereal biomass, sourdough and by-products SECTION II.
Enzymes from sourdough cultures 5. Introduction to sourdough enzymology 6.
Major classes of sourdough enzymes 7. Discovery, characterization and
databases of enzymes from sourdough 8. Enzyme production from sourdough 9.
Biotechnological applications of sourdough lactic acid bacteria: A source
for vitamins fortification and exopolysaccharides improvement SECTION III.
Innovative applications of sourdough microbiota 10. Sourdough as a source
of technological, antimicrobial and probiotic microorganisms 11. Isolation,
technological functionalization and immobilization techniques applied to
cereals and cereal-based products and sourdough microorganisms 12.
Sourdough microorganisms in food applications 13. Production of
nutraceuticals or functional foods using sourdough microorganisms 14.
Applications of sourdough in animal feed
fermentation as a way to improve health benefits and the sensory properties
of bakery products 2. Cereals and cereal sourdoughs as a source of
functional and bioactive compounds 3. Non cereal/legume based sourdough
metabolites 4. Innovative technologies to extract high-value compounds from
cereals and non-cereal biomass, sourdough and by-products SECTION II.
Enzymes from sourdough cultures 5. Introduction to sourdough enzymology 6.
Major classes of sourdough enzymes 7. Discovery, characterization and
databases of enzymes from sourdough 8. Enzyme production from sourdough 9.
Biotechnological applications of sourdough lactic acid bacteria: A source
for vitamins fortification and exopolysaccharides improvement SECTION III.
Innovative applications of sourdough microbiota 10. Sourdough as a source
of technological, antimicrobial and probiotic microorganisms 11. Isolation,
technological functionalization and immobilization techniques applied to
cereals and cereal-based products and sourdough microorganisms 12.
Sourdough microorganisms in food applications 13. Production of
nutraceuticals or functional foods using sourdough microorganisms 14.
Applications of sourdough in animal feed