Basic Methods and Protocols on Sourdough [E-Book] / edited by Marco Gobbetti, Carlo Giuseppe Rizzello.
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 monit...
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Full text |
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Personal Name(s): | Gobbetti, Marco, editor |
Rizzello, Carlo Giuseppe, editor | |
Edition: |
1st edition 2024. |
Imprint: |
New York, NY :
Humana Press,
2024
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Physical Description: |
XI, 176 pages 22 illustrations, 19 illustrations in color (online resource) |
Note: |
englisch |
ISBN: |
9781071637067 |
DOI: |
10.1007/978-1-0716-3706-7 |
Series Title: |
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Methods and Protocols in Food Science
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Subject (LOC): |
- 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. .