Basic Methods and Protocols on Sourdough

Basic Methods and Protocols on Sourdough

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...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: Gobbetti, Marco, Rizzello, Carlo Giuseppe
Format: Buch
Sprache:eng
Schlagworte:
Biomedical and Life Sciences
Chemistry
Cooking (Sourdough)
Food Science
Sourdough bread
Online-Zugang:Volltext
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue
container_start_page
container_title
container_volume
creator Gobbetti, Marco
Rizzello, Carlo Giuseppe
description 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 monitor microbiological, biochemical and rheology features of sourdough, sensory, and nutritional attributes of baked goods. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Basic Methods and Protocols on Sourdough aims to ensure successful results in the further study of this vital field.
doi_str_mv 10.1007/978-1-0716-3706-7
format Book
fullrecord <record><control><sourceid>proquest_askew</sourceid><recordid>TN_cdi_askewsholts_vlebooks_9781071637067</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>EBC31169169</sourcerecordid><originalsourceid>FETCH-LOGICAL-a5374-f8c0dec0bc3eda74e90fbe82aac993ab45e3e8282dead5f84d6737019eeb927f3</originalsourceid><addsrcrecordid>eNpNkMlOwzAQhs0qSukDcMuxHEy9xcuRVmWRikACJG6WE0_aqlFc4rS8PgkBhGTJ-jXfN5oZhC4puaaEqIlRGlNMFJWYKyKxOkDntItdoodowKRk2KRUH6FRC__WUnL8VyPvp60kWKoME1qcoVGM64ykgnGpqRig8dTFdZ48QrMKPiau8slzHZqQhzImoUpewq72YbdcXaCTwpURRj__EL3dzl9n93jxdPcwu1lgl3IlcKFz4iEnWc7BOyXAkCIDzZzLjeEuEynwNmrmwfm00MJL1c5MDUBmmCr4EF31fV3cwGdchbKJdl9CFsIm2n9rtt4QTXo2but1tYTa9hQltrtgR1tqO952gu2McW9s6_Cxg9jY78Y5VE3tSjufzjil0rSPfwFJe2jK</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>book</recordtype><pqid>EBC31169169</pqid></control><display><type>book</type><title>Basic Methods and Protocols on Sourdough</title><source>Springer Books</source><creator>Gobbetti, Marco ; Rizzello, Carlo Giuseppe</creator><contributor>Gobbetti, Marco ; Rizzello, Carlo Giuseppe</contributor><creatorcontrib>Gobbetti, Marco ; Rizzello, Carlo Giuseppe ; Gobbetti, Marco ; Rizzello, Carlo Giuseppe</creatorcontrib><description>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 monitor microbiological, biochemical and rheology features of sourdough, sensory, and nutritional attributes of baked goods. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Basic Methods and Protocols on Sourdough aims to ensure successful results in the further study of this vital field.</description><edition>1</edition><identifier>ISSN: 2662-950X</identifier><identifier>ISBN: 9781071637050</identifier><identifier>ISBN: 1071637053</identifier><identifier>EISSN: 2662-9518</identifier><identifier>EISBN: 1071637061</identifier><identifier>EISBN: 9781071637067</identifier><identifier>DOI: 10.1007/978-1-0716-3706-7</identifier><identifier>OCLC: 1425792484</identifier><language>eng</language><publisher>New York, NY: Springer</publisher><subject>Biomedical and Life Sciences ; Chemistry ; Cooking (Sourdough) ; Food Science ; Sourdough bread</subject><creationdate>2024</creationdate><tpages>177</tpages><format>177</format><rights>The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 2024</rights><woscitedreferencessubscribed>false</woscitedreferencessubscribed><relation>Methods and Protocols in Food Science</relation></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Uhttps://media.springernature.com/w306/springer-static/cover-hires/book/978-1-0716-3706-7</thumbnail><linktohtml>$$Uhttps://link.springer.com/10.1007/978-1-0716-3706-7$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>306,776,780,782,27902,38232,42487</link.rule.ids></links><search><contributor>Gobbetti, Marco</contributor><contributor>Rizzello, Carlo Giuseppe</contributor><creatorcontrib>Gobbetti, Marco</creatorcontrib><creatorcontrib>Rizzello, Carlo Giuseppe</creatorcontrib><title>Basic Methods and Protocols on Sourdough</title><description>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 monitor microbiological, biochemical and rheology features of sourdough, sensory, and nutritional attributes of baked goods. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Basic Methods and Protocols on Sourdough aims to ensure successful results in the further study of this vital field.</description><subject>Biomedical and Life Sciences</subject><subject>Chemistry</subject><subject>Cooking (Sourdough)</subject><subject>Food Science</subject><subject>Sourdough bread</subject><issn>2662-950X</issn><issn>2662-9518</issn><isbn>9781071637050</isbn><isbn>1071637053</isbn><isbn>1071637061</isbn><isbn>9781071637067</isbn><fulltext>true</fulltext><rsrctype>book</rsrctype><creationdate>2024</creationdate><recordtype>book</recordtype><sourceid/><recordid>eNpNkMlOwzAQhs0qSukDcMuxHEy9xcuRVmWRikACJG6WE0_aqlFc4rS8PgkBhGTJ-jXfN5oZhC4puaaEqIlRGlNMFJWYKyKxOkDntItdoodowKRk2KRUH6FRC__WUnL8VyPvp60kWKoME1qcoVGM64ykgnGpqRig8dTFdZ48QrMKPiau8slzHZqQhzImoUpewq72YbdcXaCTwpURRj__EL3dzl9n93jxdPcwu1lgl3IlcKFz4iEnWc7BOyXAkCIDzZzLjeEuEynwNmrmwfm00MJL1c5MDUBmmCr4EF31fV3cwGdchbKJdl9CFsIm2n9rtt4QTXo2but1tYTa9hQltrtgR1tqO952gu2McW9s6_Cxg9jY78Y5VE3tSjufzjil0rSPfwFJe2jK</recordid><startdate>2024</startdate><enddate>2024</enddate><creator>Gobbetti, Marco</creator><creator>Rizzello, Carlo Giuseppe</creator><general>Springer</general><general>Springer US</general><general>Humana Press</general><scope/></search><sort><creationdate>2024</creationdate><title>Basic Methods and Protocols on Sourdough</title><author>Gobbetti, Marco ; Rizzello, Carlo Giuseppe</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-a5374-f8c0dec0bc3eda74e90fbe82aac993ab45e3e8282dead5f84d6737019eeb927f3</frbrgroupid><rsrctype>books</rsrctype><prefilter>books</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Biomedical and Life Sciences</topic><topic>Chemistry</topic><topic>Cooking (Sourdough)</topic><topic>Food Science</topic><topic>Sourdough bread</topic><toplevel>online_resources</toplevel><creatorcontrib>Gobbetti, Marco</creatorcontrib><creatorcontrib>Rizzello, Carlo Giuseppe</creatorcontrib></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Gobbetti, Marco</au><au>Rizzello, Carlo Giuseppe</au><au>Gobbetti, Marco</au><au>Rizzello, Carlo Giuseppe</au><format>book</format><genre>book</genre><ristype>BOOK</ristype><btitle>Basic Methods and Protocols on Sourdough</btitle><seriestitle>Methods and Protocols in Food Science</seriestitle><date>2024</date><risdate>2024</risdate><issn>2662-950X</issn><eissn>2662-9518</eissn><isbn>9781071637050</isbn><isbn>1071637053</isbn><eisbn>1071637061</eisbn><eisbn>9781071637067</eisbn><abstract>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 monitor microbiological, biochemical and rheology features of sourdough, sensory, and nutritional attributes of baked goods. Written in the format of the Methods and Protocols in Food Science series, chapters list necessary materials and methods for readily reproducible protocols. Authoritative and cutting-edge, Basic Methods and Protocols on Sourdough aims to ensure successful results in the further study of this vital field.</abstract><cop>New York, NY</cop><pub>Springer</pub><doi>10.1007/978-1-0716-3706-7</doi><oclcid>1425792484</oclcid><tpages>177</tpages><edition>1</edition></addata></record>
fulltext fulltext
identifier ISSN: 2662-950X
ispartof
issn 2662-950X
2662-9518
language eng
recordid cdi_askewsholts_vlebooks_9781071637067
source Springer Books
subjects Biomedical and Life Sciences
Chemistry
Cooking (Sourdough)
Food Science
Sourdough bread
title Basic Methods and Protocols on Sourdough
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-18T22%3A09%3A27IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_askew&rft_val_fmt=info:ofi/fmt:kev:mtx:book&rft.genre=book&rft.btitle=Basic%20Methods%20and%20Protocols%20on%20Sourdough&rft.au=Gobbetti,%20Marco&rft.date=2024&rft.issn=2662-950X&rft.eissn=2662-9518&rft.isbn=9781071637050&rft.isbn_list=1071637053&rft_id=info:doi/10.1007/978-1-0716-3706-7&rft_dat=%3Cproquest_askew%3EEBC31169169%3C/proquest_askew%3E%3Curl%3E%3C/url%3E&rft.eisbn=1071637061&rft.eisbn_list=9781071637067&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=EBC31169169&rft_id=info:pmid/&rfr_iscdi=true