Handbook of Sourdough Microbiota and Fermentation
portes grátis
Handbook of Sourdough Microbiota and Fermentation
Food Safety, Health Benefits, and Product Development
Rocha, Joao Miguel; Ozogul, Fatih; Bartkiene, Elena
Elsevier Science Publishing Co Inc
10/2024
474
Mole
Inglês
9780443186226
Pré-lançamento - envio 15 a 20 dias após a sua edição
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Section 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
2. Safety aspect of natural starter used in sourdough products
3. LACTIC ACID BACTERIA FROM SOURDOUGH WITH ANTIMICROBIAL PROPERTIES
4. The impact of the lactic acid bacteria on the food-borne pathogens in sourdough-based products
5. Ropiness, bacterial and mould food spoilage in sourdough and bakery products
Section 2: FUNCTIONAL AND HEALTH PROMOTING PROPERTIES OF SOURDOUGH-BASED MICROBIOTA AND FERMENTATIONS
6. Recent development in the microbial diversity in sourdoughs
7. Recent advances in food poisoning and respective diseases in baking products
8. Functional and health promoting properties of lactic acid bacteria (LAB) from sourdough-based and other agro-food products
9. The impact of fermentation on development of medical foods (for Celiac, IBS patients)
10. Functional and health promoting properties of acid-tolerant yeasts from sourdough-based and other agro-food products
11. Nutritional value and health benefits in the gut microbiome of sourdough-based and other baking products
12. The food-gut-health axis of dairy lactic acids bacteria
13. Sourdough-based microbiota, fermentations and development of taste and aroma active compounds and their impact on the final products and in the global sensorial perception and preferences by the consumers
14. Sourdough-based microbiota, fermentations and the development of antimicrobial and antioxidant metabolites
15. Sourdough-based microbiota and fermentations as a source of exopolysaccharides (EPS), starch, dietary fibres, phenolic acids, fatty acids, phytosterols and other bioactive compounds
16. The Development of Functional Bread and Other Bakery Products
17. Use of non-conventional ingredients to develop and improve functional and bio-fortified sourdough-based and other bakery products
18. Potential contaminants in sourdough and sourdough-based products and possible solutions
Section 3: APPLICATIONS OF SOURDOUGH MICROORGANISMS AND THEIR METABOLITES IN AGRO-FOOD AND BEYOND
19. Quality, nutritional value, sensory attributes, and shelf-life of gluten-free bread and other gluten-free baking goods
20. Recent advances in sourdough-based microorganisms and their metabolites in dairy, meat, and non-fermented and fermented beverages
21. Recent development in sourdough-based microorganisms and metabolites in nutraceuticals and dietary supplements
22. Sourdough-based microorganisms and metabolites in cosmetic and pharmaceutical products
23. Recent development in sourdough-based metabolites in biochemical products
24. The role of sourdough technology in modulating the sensory and rheology properties of the alternative food sources (macro/microalgae, insects, fungi)
25. Emerging trends in baking market and consumers' demands, preferences, and acceptance of sourdough-based products
1. Chemical and physical food safety contaminants and preventive control on sourdough and bakery products
2. Safety aspect of natural starter used in sourdough products
3. LACTIC ACID BACTERIA FROM SOURDOUGH WITH ANTIMICROBIAL PROPERTIES
4. The impact of the lactic acid bacteria on the food-borne pathogens in sourdough-based products
5. Ropiness, bacterial and mould food spoilage in sourdough and bakery products
Section 2: FUNCTIONAL AND HEALTH PROMOTING PROPERTIES OF SOURDOUGH-BASED MICROBIOTA AND FERMENTATIONS
6. Recent development in the microbial diversity in sourdoughs
7. Recent advances in food poisoning and respective diseases in baking products
8. Functional and health promoting properties of lactic acid bacteria (LAB) from sourdough-based and other agro-food products
9. The impact of fermentation on development of medical foods (for Celiac, IBS patients)
10. Functional and health promoting properties of acid-tolerant yeasts from sourdough-based and other agro-food products
11. Nutritional value and health benefits in the gut microbiome of sourdough-based and other baking products
12. The food-gut-health axis of dairy lactic acids bacteria
13. Sourdough-based microbiota, fermentations and development of taste and aroma active compounds and their impact on the final products and in the global sensorial perception and preferences by the consumers
14. Sourdough-based microbiota, fermentations and the development of antimicrobial and antioxidant metabolites
15. Sourdough-based microbiota and fermentations as a source of exopolysaccharides (EPS), starch, dietary fibres, phenolic acids, fatty acids, phytosterols and other bioactive compounds
16. The Development of Functional Bread and Other Bakery Products
17. Use of non-conventional ingredients to develop and improve functional and bio-fortified sourdough-based and other bakery products
18. Potential contaminants in sourdough and sourdough-based products and possible solutions
Section 3: APPLICATIONS OF SOURDOUGH MICROORGANISMS AND THEIR METABOLITES IN AGRO-FOOD AND BEYOND
19. Quality, nutritional value, sensory attributes, and shelf-life of gluten-free bread and other gluten-free baking goods
20. Recent advances in sourdough-based microorganisms and their metabolites in dairy, meat, and non-fermented and fermented beverages
21. Recent development in sourdough-based microorganisms and metabolites in nutraceuticals and dietary supplements
22. Sourdough-based microorganisms and metabolites in cosmetic and pharmaceutical products
23. Recent development in sourdough-based metabolites in biochemical products
24. The role of sourdough technology in modulating the sensory and rheology properties of the alternative food sources (macro/microalgae, insects, fungi)
25. Emerging trends in baking market and consumers' demands, preferences, and acceptance of sourdough-based products
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Sourdough products; cereal-based products; sourdough microbiota; food-borne diseases; food-borne pathogens; breadmaking, fermentation; bread and bakery products; gluten-free bakery products; health promoting products
Section 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
2. Safety aspect of natural starter used in sourdough products
3. LACTIC ACID BACTERIA FROM SOURDOUGH WITH ANTIMICROBIAL PROPERTIES
4. The impact of the lactic acid bacteria on the food-borne pathogens in sourdough-based products
5. Ropiness, bacterial and mould food spoilage in sourdough and bakery products
Section 2: FUNCTIONAL AND HEALTH PROMOTING PROPERTIES OF SOURDOUGH-BASED MICROBIOTA AND FERMENTATIONS
6. Recent development in the microbial diversity in sourdoughs
7. Recent advances in food poisoning and respective diseases in baking products
8. Functional and health promoting properties of lactic acid bacteria (LAB) from sourdough-based and other agro-food products
9. The impact of fermentation on development of medical foods (for Celiac, IBS patients)
10. Functional and health promoting properties of acid-tolerant yeasts from sourdough-based and other agro-food products
11. Nutritional value and health benefits in the gut microbiome of sourdough-based and other baking products
12. The food-gut-health axis of dairy lactic acids bacteria
13. Sourdough-based microbiota, fermentations and development of taste and aroma active compounds and their impact on the final products and in the global sensorial perception and preferences by the consumers
14. Sourdough-based microbiota, fermentations and the development of antimicrobial and antioxidant metabolites
15. Sourdough-based microbiota and fermentations as a source of exopolysaccharides (EPS), starch, dietary fibres, phenolic acids, fatty acids, phytosterols and other bioactive compounds
16. The Development of Functional Bread and Other Bakery Products
17. Use of non-conventional ingredients to develop and improve functional and bio-fortified sourdough-based and other bakery products
18. Potential contaminants in sourdough and sourdough-based products and possible solutions
Section 3: APPLICATIONS OF SOURDOUGH MICROORGANISMS AND THEIR METABOLITES IN AGRO-FOOD AND BEYOND
19. Quality, nutritional value, sensory attributes, and shelf-life of gluten-free bread and other gluten-free baking goods
20. Recent advances in sourdough-based microorganisms and their metabolites in dairy, meat, and non-fermented and fermented beverages
21. Recent development in sourdough-based microorganisms and metabolites in nutraceuticals and dietary supplements
22. Sourdough-based microorganisms and metabolites in cosmetic and pharmaceutical products
23. Recent development in sourdough-based metabolites in biochemical products
24. The role of sourdough technology in modulating the sensory and rheology properties of the alternative food sources (macro/microalgae, insects, fungi)
25. Emerging trends in baking market and consumers' demands, preferences, and acceptance of sourdough-based products
1. Chemical and physical food safety contaminants and preventive control on sourdough and bakery products
2. Safety aspect of natural starter used in sourdough products
3. LACTIC ACID BACTERIA FROM SOURDOUGH WITH ANTIMICROBIAL PROPERTIES
4. The impact of the lactic acid bacteria on the food-borne pathogens in sourdough-based products
5. Ropiness, bacterial and mould food spoilage in sourdough and bakery products
Section 2: FUNCTIONAL AND HEALTH PROMOTING PROPERTIES OF SOURDOUGH-BASED MICROBIOTA AND FERMENTATIONS
6. Recent development in the microbial diversity in sourdoughs
7. Recent advances in food poisoning and respective diseases in baking products
8. Functional and health promoting properties of lactic acid bacteria (LAB) from sourdough-based and other agro-food products
9. The impact of fermentation on development of medical foods (for Celiac, IBS patients)
10. Functional and health promoting properties of acid-tolerant yeasts from sourdough-based and other agro-food products
11. Nutritional value and health benefits in the gut microbiome of sourdough-based and other baking products
12. The food-gut-health axis of dairy lactic acids bacteria
13. Sourdough-based microbiota, fermentations and development of taste and aroma active compounds and their impact on the final products and in the global sensorial perception and preferences by the consumers
14. Sourdough-based microbiota, fermentations and the development of antimicrobial and antioxidant metabolites
15. Sourdough-based microbiota and fermentations as a source of exopolysaccharides (EPS), starch, dietary fibres, phenolic acids, fatty acids, phytosterols and other bioactive compounds
16. The Development of Functional Bread and Other Bakery Products
17. Use of non-conventional ingredients to develop and improve functional and bio-fortified sourdough-based and other bakery products
18. Potential contaminants in sourdough and sourdough-based products and possible solutions
Section 3: APPLICATIONS OF SOURDOUGH MICROORGANISMS AND THEIR METABOLITES IN AGRO-FOOD AND BEYOND
19. Quality, nutritional value, sensory attributes, and shelf-life of gluten-free bread and other gluten-free baking goods
20. Recent advances in sourdough-based microorganisms and their metabolites in dairy, meat, and non-fermented and fermented beverages
21. Recent development in sourdough-based microorganisms and metabolites in nutraceuticals and dietary supplements
22. Sourdough-based microorganisms and metabolites in cosmetic and pharmaceutical products
23. Recent development in sourdough-based metabolites in biochemical products
24. The role of sourdough technology in modulating the sensory and rheology properties of the alternative food sources (macro/microalgae, insects, fungi)
25. Emerging trends in baking market and consumers' demands, preferences, and acceptance of sourdough-based products
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
