Imatge de la portada

Handbook on Sourdough Biotechnology

Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and mi...

Descripció completa

Guardat en:

Dades bibliogràfiques
Autor corporatiu:	SpringerLink (Online service)
Altres autors:	Gobbetti, Marco (Editor), Gänzle, Michael (Editor)
Format:	Electrònic eBook
Idioma:	anglès
Publicat:	Cham : Springer International Publishing : Imprint: Springer, 2023.
Edició:	2nd ed. 2023.
Matèries:	Food > Microbiology. Food science. Biotechnology. Biochemistry. Food Microbiology. Food Science.
Accés en línia:	https://doi.org/10.1007/978-3-031-23084-4
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

Ítems similars

Sourdough Microbiota and Starter Cultures for Industry
Publicat: (2024)

Food Microbiology Based Entrepreneurship Making Money From Microbes /
Publicat: (2023)

Trending Topics on Fermented Foods
Publicat: (2024)

Food Microbiology Laboratory for the Food Science Student A Practical Approach /
per: Shen, Cangliang, et al.
Publicat: (2023)

The Sensory Evaluation of Dairy Products
Publicat: (2023)

Traditional European Breads An Illustrative Compendium of Ancestral Knowledge and Cultural Heritage /
Publicat: (2023)

Direct-Fed Microbials and Prebiotics for Animals Science and Mechanisms of Action /
Publicat: (2023)

Whisky Science A Condensed Distillation /
per: Miller, Gregory H.
Publicat: (2024)

Extracellular Polysaccharides
Publicat: (2025)

Frontiers in Food Biotechnology
Publicat: (2024)

Harnessing Big Data in Food Safety
Publicat: (2023)

Pollen Chemistry & Biotechnology
Publicat: (2023)

Food science and food biotechnology /
per: Gutierrez-Lopez, Gustavo F.
Publicat: (2003)

Microbial Biotechnology in the Food Industry Advances, Challenges, and Potential Solutions /
Publicat: (2024)

Biotechnological Innovations in Food Processing Transforming the Future of Nutrition and Sustainability /
Publicat: (2025)

Recent Advances in Citrus Fruits
Publicat: (2023)

Engineering Aspects of Food Quality and Safety
Publicat: (2023)

Fruits and Vegetables Technologies Postharvest Processing and Packaging /
Publicat: (2025)

Value Added Products From Food Waste
Publicat: (2024)

Degrading Enzymes for Marine Polysaccharides and Their Applications
Publicat: (2025)

Sea Buckthorn A Functional Food Resource /
Publicat: (2025)

Whey Valorization Innovations, Technological Advancements and Sustainable Exploitation /
Publicat: (2023)

Natural Additives in Foods
Publicat: (2023)

Application of Bio-Additives for the Food Industry
Publicat: (2024)

Technological Advances and Trends in Cheese Making
Publicat: (2025)

Ensuring Wellness: Immunosensors Monitoring Food Quality, and Pathogenicity Risks
Publicat: (2025)

Healthier Meat Products
Publicat: (2025)

Statistics in Food and Biotechnology From Theory to Practical Applications /
Publicat: (2024)

Neglected Plant Foods Of South Asia Exploring and valorizing nature to feed hunger /
Publicat: (2023)

Advances in Plant Sprouts Phytochemistry and Biofunctionalities /
Publicat: (2023)

Organic-Based Nanomaterials in Food Packaging
Publicat: (2024)

Modern food microbiology/
per: Jay, James M.
Publicat: (2005)

Probiotics as Live Biotherapeutics for Veterinary and Human Health, Volume 2 Functional Foods and Post-Genomics /
per: Singh, Birbal, et al.
Publicat: (2024)

Bioactive Components A Sustainable System for Good Health and Well-Being /
Publicat: (2023)

Antimicrobial Strategies in the Food System: Updates, Opportunities, Challenges
Publicat: (2025)

Mechanical Damage in Fresh Horticultural Produce Measurement, Analysis and Control /
Publicat: (2023)

Mushroom Bioactives: Bridging Food, Biotechnology, and Nanotechnology for Health and Innovation
Publicat: (2025)

Food Bioactives and Nutraceuticals Dietary Medicine for Human Health and Well-Beings /
Publicat: (2025)

Physical Modifications of Starch
Publicat: (2023)

Biological Outlook to Improve the Nutritive Quality of Bakery Products
Publicat: (2024)