Handbook Of Sourdough Microbiota And Fermentation

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Handbook Of Sourdough Microbiota And Fermentation

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Author : Fatih Ozogul
language : en
Publisher: Elsevier
Release Date : 2024-10-23

Handbook Of Sourdough Microbiota And Fermentation written by Fatih Ozogul and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-10-23 with Science categories.

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. - Covers how cereal-based and sourdough microorganisms and microbial metabolites can be used to extend the shelf-life of bread and other agro-food products - Presents microbial safety, fermentations, ropiness of baking-based products, bacterial and mold food spoilage, and the health promotion of sourdough and cereal-based products - Describes how cereal and sourdough-based products can contribute to convenient, nutritious, stable, natural, low-processed and healthy food

Handbook On Sourdough Biotechnology

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Author : Marco Gobbetti
language : en
Publisher: Springer Nature
Release Date : 2023-04-24

Handbook On Sourdough Biotechnology written by Marco Gobbetti and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-24 with Technology & Engineering categories.

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 microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties. Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.

Sourdough Microbiota And Starter Cultures For Industry

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Author : Elaine Berger Ceresino
language : en
Publisher: Springer Nature
Release Date : 2024-04-16

Sourdough Microbiota And Starter Cultures For Industry written by Elaine Berger Ceresino and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-04-16 with Technology & Engineering categories.

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 growthof 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 thescience 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.

Handbook Of Plant Based Fermented Food And Beverage Technology

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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2012-05-17

Handbook Of Plant Based Fermented Food And Beverage Technology written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-17 with Technology & Engineering categories.

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Handbook Of Fermented Food And Beverage Technology Two Volume Set

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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2012-05-21

Handbook Of Fermented Food And Beverage Technology Two Volume Set written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-21 with Technology & Engineering categories.

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Handbook Of Molecular Gastronomy

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Author : Róisín Burke
language : en
Publisher: CRC Press
Release Date : 2021-06-08

Handbook Of Molecular Gastronomy written by Róisín Burke and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-06-08 with Health & Fitness categories.

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Innovations In Traditional Foods

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Author : Charis M. Galanakis
language : en
Publisher: Woodhead Publishing
Release Date : 2019-01-09

Innovations In Traditional Foods written by Charis M. Galanakis and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-01-09 with Technology & Engineering categories.

Innovations in Traditional Foods addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences. Certain food categories, such as fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, milk and dairy products are addressed. Intended for food scientists, technologists, engineers and chemists working in food science, product developers, SMEs, researchers, academics and professionals, this book provides a reference supporting technological advances, product development improvements and potential positioning in the traditional food market. - Addresses the most relevant topics of traditional foods while placing emphasis on the introduction of innovations and consumer preferences - Provides a reference supporting technological advances, product development improvements, and potential positioning in the traditional food market - Contains coverage of various food categories, including fruits, grains, nuts, seeds, grains and legumes, vegetables, mushrooms, roots and tubers, table olives and olive oil, wine, fermented foods and beverages, fish, meat, and milk and dairy products

The Oxford Handbook Of Food Fermentations

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Author : Charles W. Bamforth
language : en
Publisher: Oxford University Press
Release Date : 2014-07-17

The Oxford Handbook Of Food Fermentations written by Charles W. Bamforth and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-17 with Science categories.

Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully. In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.

Basic Methods And Protocols On Sourdough

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Author : Marco Gobbetti
language : en
Publisher: Springer Nature
Release Date : 2024-02-19

Basic Methods And Protocols On Sourdough written by Marco Gobbetti and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-19 with Technology & Engineering categories.

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.

Icc Handbook Of 21st Century Cereal Science And Technology

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Author : Peter R. Shewry
language : en
Publisher: Elsevier
Release Date : 2023-06-30

Icc Handbook Of 21st Century Cereal Science And Technology written by Peter R. Shewry and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-30 with Technology & Engineering categories.

ICC Handbook of 21st Century Cereal Science and Technology highlights the importance of cereals, presenting insights into the foundational structure of cereal grains, including potential contamination factors that can negatively impact cereal and grain yield. Focusing on the eight major cereal crops – wheat, maize, rice, barley, sorghum and millets, oats, rye and pseudocereals, this is the only available reference to provide standardized coverage for detailed comparison. Written by a global team of expert editors and contributors, the book provides practical insights into the utilization of cereals, grains and safety assessments. This International Association for Cereal Science and Technology endorsed volume continues their commitment to international cooperation through the dissemination of knowledge, conducting research and developing standard methods. - Provides standardized insights into cereals, their grains, profiles and uses - Includes the 8 most utilized cereals including pseudocereals - Promotes understanding of the real-world use options of cereals