Handbook on Sourdough Biotechnology by Gobbetti, Marco

Handbook on Sourdough Biotechnology (Hardcover) (ISBN-13: 9781461454243)

Vendor: Marco Gobbetti
Product type: Books
Format: Hardcover
$199.99
$199.99
$199.99
Subtotal: $199.99
Handbook on Sourdough Biotechnology by Gobbetti, Marco

Handbook on Sourdough Biotechnology

$199.99
Handbook on Sourdough Biotechnology by Gobbetti, Marco

Handbook on Sourdough Biotechnology

$199.99
Format: Hardcover
Description
Description
x
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 first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.

Author: Marco Gobbetti
ISBN-10: 1461454247
ISBN-13: 9781461454243
Publisher: Springer
Language: English
Published: 12/11/2012
Pages: 298
Format: Hardcover
Weight: 1.25lbs
Size: 9.20h x 6.10w x 0.80d
By Marco Gobbetti
By Marco Gobbetti
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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 G舅zle is full professor and Canada Research Chair in Food Microbiology and Probiotics at the Department of Agricultural, Food and Nutritional Science of the University of Alberta. The microbial ecology of cereal fermentations and the influence of fermentation on bread quality are a major focus of his research program.

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