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Basic Methods and Protocols on Sourdough de Marco Gobbetti

Basic Methods and Protocols on Sourdough: Methods and Protocols in Food Science

Editat de Marco Gobbetti, Carlo Giuseppe Rizzello
en Limba Engleză Hardback – 20 feb 2024
This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools. Chapters guide reader through procedures to prepare and propagate the mature sourdough, to analyse and monitor microbiological, biochemical and rheology features of sourdough, sensory, and nutritional attributes of baked goods. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.

 Authoritative and cutting-edge, Basic Methods and Protocols on Sourdough aims to ensure successful results in the further study of this vital field.
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Specificații

ISBN-13: 9781071637050
ISBN-10: 1071637053
Pagini: 176
Ilustrații: XI, 176 p. 22 illus., 19 illus. in color.
Dimensiuni: 178 x 254 mm
Greutate: 0.55 kg
Ediția:1st ed. 2024
Editura: Springer Us
Colecția Humana
Seria Methods and Protocols in Food Science

Locul publicării:New York, NY, United States

Cuprins

How To Prepare, Propagate, and use the Sourdough.- Culture-dependent estimation of lactic acid bacteria and yeasts.- Culture-independent estimation of lactic acid bacteria and yeasts.- Shotgun Metagenomic Approaches.- Determination of pH and Titratable AcidityDetermination of Lactic, Acetic Acids, and Estimation of their Molar Ratio.- Determination of the Content of Free Amino Acids and Their Profiling.- Soluble Sugars and Polysaccharides.- Volume Determination.- Texture Profile Analysis.- Image Analysis.- Descriptive Sensory Analyses.- Determination of the volatile components.- In vitro determination of Protein Nutritional Indexes.- In vitro determination of the Glycemic Index.- Estimation of phytic acid content.- Phenolic compounds and in vitro antioxidant activity.
 

Textul de pe ultima copertă

This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools. Chapters guide reader through procedures to prepare and propagate the mature sourdough, to analyse and monitor microbiological, biochemical and rheology features of sourdough, sensory, and nutritional attributes of baked goods. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols.

 Authoritative and cutting-edge, Basic Methods and Protocols on Sourdough aims to ensure successful results in the further study of this vital field.

Caracteristici

Includes cutting-edge methods and protocols Provides step-by-step detail essential for reproducible results Contains key notes and implementation advice from the experts

Descriere

Descriere de la o altă ediție sau format:
This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, through state-of- the art analytical tools.