Handbook of sourdough microbiota and fermentation : food safety, health benefits, and product development /
Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest...
Saved in:
| Other Authors: | , , |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
London :
Academic Press,
[2025]
|
| Subjects: | |
| Online Access: | ScienceDirect |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | on1465429729 | ||
| 003 | OCoLC | ||
| 005 | 20260915095209.0 | ||
| 006 | m o d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 241104s2025 enk of 000 0 eng d | ||
| 040 | |a OPELS |b eng |e rda |e pn |c OPELS |d OCLCO |d OCLCL |d SFB |d OCLCF |d OCLCO | ||
| 020 | |z 9780443186226 | ||
| 035 | |a (OCoLC)1465429729 | ||
| 050 | 4 | |a QR115 | |
| 082 | 0 | 4 | |a 664.001/579 |2 23/eng/20241104 |1 https://id.oclc.org/worldcat/ddc/E34rK98KG7BDfMk7f6VHh9xCGm |
| 245 | 0 | 0 | |a Handbook of sourdough microbiota and fermentation : |b food safety, health benefits, and product development / |c edited by Fatih Ozogul, João Miguel Rocha and Elena Bartkiene. |
| 264 | 1 | |a London : |b Academic Press, |c [2025] | |
| 300 | |a 1 online resource. | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 520 | |a Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and beyond. Structured in a way that provides the latest findings and most recent approaches and trends on sourdough this book also emphasizes the biotechnological aspects, such as fermentation, food processing and the use of beneficial microorganisms and their metabolites in different ways and in different industries. Written by experts from a multidisciplinary perspective, this book is a remarkable reference to a wide range of audiences with different backgrounds, from academics and researchers in food science to industrial food engineers and technicians, food plant managers, and new product and processing developers/managers in food packaging and preservation. | ||
| 588 | 0 | |a Online resource; title from PDF title page (ScienceDirect, viewed November 4, 2024). | |
| 505 | 8 | |a Front Cover -- Handbook of Sourdough Microbiota and Fermentation -- Copyright Page -- Contents -- List of contributors -- 1 Food hygiene and safety in sourdough and bakery products -- 1 Chemical and physical food safety contaminants and preventive control on sourdough and bakery products -- 1.1 Introduction -- 1.2 External physical contaminants in bakery products -- 1.3 External chemical contaminants in bakery products -- 1.3.1 Mycotoxins -- 1.3.2 Pesticides -- 1.3.3 Toxic metals and machinery lubricants -- 1.4 Process contaminants in bakery products -- 1.4.1 Factors affecting formation of process contaminants -- 1.5 Sourdough and its production -- 1.5.1 Sourdough production methods -- 1.5.2 Benefits of sourdough for cereal products and people health -- 1.5.3 Undesirable compounds in sourdough -- 1.6 Some strategies to prevent physical and chemical food safety contaminants in sourdough and bakery products -- 1.7 Conclusion -- References -- 2 Safety aspects of natural starter used in sourdough products -- 2.1 Natural starters used in sourdough fermentation -- 2.2 Factors influencing the biodiversity and safety of sourdoughs -- 2.2.1 Sourdough fermentation substrates -- 2.2.2 Biotechnological process particularities -- 2.2.3 Metabolic activity of the autochthonous starter microorganisms -- 2.3 Identification of potential hazards versus benefits associated with sourdough microbiome bioactivity -- 2.3.1 Potential microbiological hazards |7 Generated by AI | |
| 650 | 0 | |a Food |x Microbiology. | |
| 650 | 0 | |a Fermentation. | |
| 650 | 0 | |a Sourdough starter. | |
| 650 | 0 | |a Sourdough bread. | |
| 650 | 6 | |a Fermentation. |0 (CaQQLa)201-0026310 | |
| 650 | 6 | |a Levain. |0 (CaQQLa)201-0269018 | |
| 650 | 6 | |a Pain au levain. |0 (CaQQLa)000316792 | |
| 650 | 7 | |a Fermentation |2 fast |0 (OCoLC)fst00922973 | |
| 650 | 7 | |a Food |x Microbiology |2 fast |0 (OCoLC)fst00930535 | |
| 650 | 7 | |a Sourdough bread |2 fast |0 (OCoLC)fst01749360 | |
| 650 | 7 | |a Sourdough starter |2 fast |0 (OCoLC)fst01749361 | |
| 700 | 1 | |a Ozogul, Fatih, |e editor. | |
| 700 | 1 | |a Rocha, João Miguel, |e editor. | |
| 700 | 1 | |a Bartkiene, Elena, |e editor. | |
| 856 | 4 | 0 | |3 ScienceDirect |u https://www.sciencedirect.com/science/book/9780443186226 |