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Handbook on Sourdough Biotechnology
N/A
€ 217.60
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Description for Handbook on Sourdough Biotechnology
Hardcover. This book defines and highlights the microbiological, technological, nutritional and chemical aspects of sourdough biotechnology, reviewing many useful sensory, rheological, nutritional and shelf-life properties of sourdough-based products. Editor(s): Gobbetti, Marco; Ganzle, Michael. Num Pages: 304 pages, 27 black & white tables, 2 colour tables, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 241 x 162 x 22. Weight in Grams: 586.
In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the ... Read more
In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the ... Read more
Product Details
Format
Hardback
Publication date
2012
Publisher
Springer-Verlag New York Inc. United States
Number of pages
320
Condition
New
Number of Pages
298
Place of Publication
New York, NY, United States
ISBN
9781461454243
SKU
V9781461454243
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About N/A
Marco Gobbetti is full professor of Food Microbiology at the Department of Biologia e Chimica Agro-Forestale ed Ambientale of the University of Bari Aldo Moro. He is author of around 320 articles, the majority of which have been published in international journals. Sourdough microbiology is one of the main topics of his research. Michael Gänzle is ... Read more
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