Sourdough Microbiota and Starter Cultures for Industry
Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development and leavening in food matrices, wh...
Salvato in:
| Ente Autore: | |
|---|---|
| Altri autori: | , , , |
| Natura: | Elettronico eBook |
| Lingua: | inglese |
| Pubblicazione: |
Cham :
Springer International Publishing : Imprint: Springer,
2024.
|
| Edizione: | 1st ed. 2024. |
| Soggetti: | |
| Accesso online: | https://doi.org/10.1007/978-3-031-48604-3 |
| Tags: |
Aggiungi Tag
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
MARC
| LEADER | 00000nam a22000005i 4500 | ||
|---|---|---|---|
| 001 | 978-3-031-48604-3 | ||
| 003 | DE-He213 | ||
| 005 | 20251113180241.0 | ||
| 007 | cr nn 008mamaa | ||
| 008 | 240416s2024 sz | s |||| 0|eng d | ||
| 020 | |a 9783031486043 |9 978-3-031-48604-3 | ||
| 024 | 7 | |a 10.1007/978-3-031-48604-3 |2 doi | |
| 050 | 4 | |a QR115-129 | |
| 072 | 7 | |a PSG |2 bicssc | |
| 072 | 7 | |a TDCT |2 bicssc | |
| 072 | 7 | |a TEC012010 |2 bisacsh | |
| 072 | 7 | |a PSG |2 thema | |
| 072 | 7 | |a TDCT |2 thema | |
| 082 | 0 | 4 | |a 664.001579 |2 23 |
| 245 | 1 | 0 | |a Sourdough Microbiota and Starter Cultures for Industry |h [electronic resource] / |c edited by Elaine Berger Ceresino, Grazina Juodeikiene, Susanne Miescher Schwenninger, João Miguel Ferreira da Rocha. |
| 250 | |a 1st ed. 2024. | ||
| 264 | 1 | |a Cham : |b Springer International Publishing : |b Imprint: Springer, |c 2024. | |
| 300 | |a VIII, 495 p. 37 illus., 29 illus. in color. |b online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 341 | 0 | |b Table of contents navigation |2 onix | |
| 341 | 0 | |b Single logical reading order |2 onix | |
| 341 | 0 | |b Short alternative textual descriptions |2 onix | |
| 341 | 0 | |b Use of color is not sole means of conveying information |2 onix | |
| 341 | 0 | |b Use of high contrast between text and background color |2 onix | |
| 341 | 0 | |b Next / Previous structural navigation |2 onix | |
| 341 | 0 | |b All non-decorative content supports reading without sight |2 onix | |
| 347 | |a text file |b PDF |2 rda | ||
| 505 | 0 | |a Overview of sourdough microbiota -- Sourdough microbiota diversity in Southern Europe -- Sourdough microbiota diversity in Central Europe -- Traditional and novel applications of sourdough microbes in Northern Europe and the Baltic Countries -- Microbiological and biomolecular methods applicable to the isolation, characterization and identification of microbial sourdough strains -- Undesirable microorganisms in cereal flours and their impact on the stability of sourdough microbiome -- Metagenomics analysis of sourdough microbiota -- Metabolic engineering of lactic acid bacteria and yeasts for the production of compounds with industrial applications -- Immobilization techniques applicable to sourdough -- Sourdough-based starter cultures for fermentation in agri-food industry -- Sourdough lactic acid bacteria as functional microorganisms for technological purposes -- Yeast Strains from Sourdough as Potential Clean-Label Starters for Fermentation Processes -- Health promoting features of sourdough lactic acid bacteria -- Rope and mould spoilage in breadmaking - risk analysis -- Impact of sourdough microbiota on FODMAPs and ATI content in bakery products -- Recent advances in the use of sourdough fermentation to improve the quality of gluten-free bakery products. | |
| 520 | |a Traditional sourdough bread refers to spontaneous fermentation of cereals by lactic acid bacteria and yeasts, leading to natural selections of microorganisms. The metabolic activity of these microorganisms promotes the formation of organic acids, flavor development and leavening in food matrices, which most know as sourdough bread. This bread is still widely manufactured at farm level across Europe and worldwide, being highly appreciated by consumers for its distinct flavor, texture, healthy attributes and natural origin. Sourdough bread is expected to grow 6.9% annually through 2023. Once stagnant, the bread market has experienced a revival specifically through sourdough bread consumption. Consumers have been avoiding bread in the recent years due to the presence of extra ingredients such as chemical dough conditioners, preservatives and added sugar. However, the increasing popularity of fermented foods and their multiple health benefits are prompting the growth of sourdough market. This fast-growing market has been demanding a dynamic response from industries producing starter cultures to accelerate sourdough fermented bread production in increasing quantities while keeping its “made-for-you” characteristics. By bringing together top sourdough experts in Europe and beyond, this book compiles the latest knowledge in all areas of sourdough starter culture and advantages in using sourdough fermentation. Sourdough Microbiota and Starter Cultures for Industry supplies a biosciences’ audience with a hands on view of the latest advances from sourdough microbiota characterization to starter culture potentials targeting industrial application, including specific techno-functional and safety improvements obtained by clean-labeling strategies. Insights on health and improved quality shed light on new shifting consumer preferences and why choosing sourdough fermentation is a great expansion opportunity in one’s portfolio as the science behind sourdough starter cultures meets improved nutrition-impact opportunities. This text teaches methods to exploit sourdough technology through the entire value chain from sourdough natural microflora through the development of novel starter cultures for producing fermented food, introducing the advantages that sourdough fermentation offers for improving the sensorial, technological and nutritional properties of breads. | ||
| 532 | 8 | |a Accessibility summary: This PDF does not fully comply with PDF/UA standards, but does feature limited screen reader support, described non-text content (images, graphs), bookmarks for easy navigation and searchable, selectable text. Users of assistive technologies may experience difficulty navigating or interpreting content in this document. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Food |x Analysis. | |
| 650 | 0 | |a Chemistry. | |
| 650 | 1 | 4 | |a Food Microbiology. |
| 650 | 2 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Food Chemistry. |
| 700 | 1 | |a Ceresino, Elaine Berger. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Juodeikiene, Grazina. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Miescher Schwenninger, Susanne. |e editor. |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 700 | 1 | |a Ferreira da Rocha, João Miguel. |e editor. |0 (orcid)0000-0002-0936-2003 |1 https://orcid.org/0000-0002-0936-2003 |4 edt |4 http://id.loc.gov/vocabulary/relators/edt | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9783031486036 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031486050 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031486067 |
| 856 | 4 | 0 | |u https://doi.org/10.1007/978-3-031-48604-3 |
| 912 | |a ZDB-2-SBL | ||
| 912 | |a ZDB-2-SXB | ||
| 950 | |a Biomedical and Life Sciences (SpringerNature-11642) | ||
| 950 | |a Biomedical and Life Sciences (R0) (SpringerNature-43708) | ||