Sourdough innovations : novel uses of metabolites, enzymes, and microbiota from sourdough processing /: novel uses of metabolites, enzymes, and microbiota from sourdough processing. (2023)

• Record Type: Book
• Further Information: Note: Edited by Marco Garcia-Vaquero, João Miguel Rocha.
• Editors: Garcia-Vaquero, Marco; Rocha, João Miguel
• Contents: SECTION I Cereal and non-cereal sourdough metabolites Chapter 1. Sourdough fermentation as a way to improve health benefits and the sensory properties of bakery products El S.N., Elmaci Y., Karakaya S., and Sirbu A. Chapter 2. Cereals and cereal sourdoughs as a source of functional and bioactive compounds Monica Trif, Claudia Terezia Socol, Sneh Punia Bangar, and Alexandru Vasile Rusu Chapter 3. Non cereal/legume based sourdough metabolites. Maria Aspri, Nikolina Čukelj Mustač, and Dimitrios Tsaltas Chapter 4. Innovative technologies to extract high-value compounds from cereals and non-cereal biomass, sourdough and by-products. Anca C. Farcas, Sonia A. Socaci, Dubravka Novotni, and Marco Garcia-Vaquero, SECTION II. Enzymes from sourdough cultures Chapter 5. Introduction to sourdough enzymology Bogdan Păcularu-Burada, Marina Pihurov, Mihaela Cotârleţ, Elena Enachi, Gabriela-Elena Bahrim Chapter 6. Major classes of sourdough enzymes. Maria Aspri, Dimitrios Tsaltas Chapter 7. Discovery, characterization and databases of enzymes from sourdough Agirbasli, Zeynep; Harsa, Sebnem Chapter 8. Enzyme production from sourdough Elvan, Mensure and Harsa, Sebnem Chapter 9. Biotechnological applications of sourdough lactic acid bacteria: A source for vitamins fortification and exopolysaccharides improvement Pasquale Russo, Kenza Zarour, María Goretti Llamas-Arriba, Norhane Besrour-Aouam, Vittorio Capozzi, Nicola De Simone, Paloma López, Giuseppe Spano SECTION III. Innovative applications of sourdough microbiota Chapter 10. Sourdough as a source of technological, antimicrobial and probiotic microorganisms. Vera Fraberger, Görkem Özülkü, Penka Petrova, Knežević Nada, Kaloyan Petrov, Domig Konrad Johann, João M. Rocha Chapter 11. Isolation, technological functionalization and immobilization techniques applied to cereals and cereal-based products and sourdough microorganisms Zlatina A. Genisheva, Pedro Ferreira-Santos, José A. Teixeira Chapter 12. Sourdough microorganisms in food applications Mensure ELVAN, Sebnem HARSA Chapter 13. Production of nutraceuticals or functional foods using sourdough microorganisms Armin Mirzapour-Kouhdasht, Samaneh Shaghaghian, Marco Garcia-Vaquero Chapter 14. Applications of sourdough in animal feed Kristina Kljak, Miona Belović, Marija Duvnjak, Vanja Jurišić, Miloš Radosavljević
• Edition: 1st
• Publisher Details: Boca Raton : CRC Press
• Publication Date: 2023
• Extent: 1 online resource (446 pages), illustrations (black and white)
• Subjects: 664.08; Yeast; Bioactive compounds; Sourdough starter -- Health aspects; Dough; Functional foods; Food -- Microbiology; Food industry and trade -- By-products
• Languages: English
• ISBNs: 9781000899504; 9781000899474
• Related ISBNs: 9780367674977
• Notes: Note: Includes bibliographical references and index.; Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.