Handbook on Sourdough Biotechnology PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Handbook on Sourdough Biotechnology PDF full book. Access full book title Handbook on Sourdough Biotechnology by Marco Gobbetti. Download full books in PDF and EPUB format.
Author: Marco Gobbetti
Publisher: Springer Nature
ISBN: 3031230841
Category : Technology & Engineering
Languages : en
Pages : 400
Get Book
Book Description
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties. Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.
Author: Marco Gobbetti
Publisher: Springer Nature
ISBN: 3031230841
Category : Technology & Engineering
Languages : en
Pages : 400
Get Book
Book Description
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of sourdough as a leavening agent and to impart a characteristic quality to baked goods. In recent years, improved understanding of the biodiversity and microbial ecology of sourdough microbiota, the discovery of new species, the improved management and monitoring of its meta-community and the commercialization of innovative products have vastly expanded the potential of sourdough fermentation for making baked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties. Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnology with the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.
Author: Fatih Ozogul
Publisher: Elsevier
ISBN: 0443186235
Category : Science
Languages : en
Pages : 0
Get Book
Book Description
Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and beyond. Structured in a way that provides the latest findings and most recent approaches and trends on sourdough this book also emphasizes the biotechnological aspects, such as fermentation, food processing and the use of beneficial microorganisms and their metabolites in different ways and in different industries. Written by experts from a multidisciplinary perspective, this book is a remarkable reference to a wide range of audiences with different backgrounds, from academics and researchers in food science, through the industrial food engineers and technicians, food plant managers, new product and processing developers/managers in food packaging and preservation, food hazards, food hygiene and safety, food preservation, food quality control, etc. Covers how cereal-based and sourdough microorganisms and microbial metabolites can be used to extend the shelf-life of bread and other agro-food products Presents microbial safety, fermentations, ropiness of baking-based products, bacterial and mold food spoilage, and the health promotion of sourdough and cereal-based products Describes how cereal and sourdough-based products can contribute to convenient, nutritious, stable, natural, low-processed and healthy food
Author: Karel Kulp
Publisher: CRC Press
ISBN: 9780203911884
Category : Technology & Engineering
Languages : en
Pages : 328
Get Book
Book Description
Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 9780203913550
Category : Technology & Engineering
Languages : en
Pages : 934
Get Book
Book Description
Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information.Co-Edited by Fidel
Author: Y. H. Hui
Publisher: CRC Press
ISBN: 1439849048
Category : Technology & Engineering
Languages : en
Pages : 825
Get Book
Book Description
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.
Author: NIIR Board
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
ISBN: 8178330709
Category : Technology & Engineering
Languages : en
Pages : 682
Get Book
Book Description
Biotechnology is a field of applied biology that involves the use of living organisms and bioprocesses in engineering, technology, medicine and other fields requiring bio products. Biotechnology also utilizes these products for manufacturing purpose. Modern use of similar terms includes genetic engineering as well as cell and tissue culture technologies. Biotechnology draws on the pure biological sciences and in many instances is also dependent on knowledge and methods from outside the sphere of biology. Conversely, modern biological sciences are intimately entwined and dependent on the methods developed through biotechnology and what is commonly thought of as the life sciences industry. It has a major application in modern brewing technology which includes the production of whisky, traditional fermented soybean foods bacterial biomass, cheese starters, cheese technology, L glutamic acid fermentation etc. Biotechnology and cell molecular biology have developed and emerged in to a major discipline during last two decades. Biotechnology is also used to recycle, treat waste, microbial treatment and utilization a waste. The growing global demand for biotechnology products, India has rich biodiversity that drives its clinical trials industry and forms a strong base for pharmaceutical research. In recent years, the worldwide biotechnology based products market has grown at an annual average rate of 15%. This book majorly deals with introduction to basic biotechnology, downstream processing in biotechnology, modern brewing technology, industrial chemicals, biochemical and fuels, microbial flavours and fragrances, biodegradation of non cellulosic wastes for environmental conservation and fuel production, landfills for treatment of solid wastes etc. This book also consists of addresses of machinery suppliers, addresses of chemical suppliers, list of universities, conducting Biotechnology courses in the directory section. This is a unique book, concise, up to date resource offering an innovative, adoptive and valuable presentation of the subject. It covers all important biotechnological topics of industrial and academic interests. This book will be very use full for industry people, students, and libraries and for those who want to venture in to manufacturing of biotechnological products. TAGS Opportunities in Industrial Biotechnology, Whisky, Soybean Foods, Cheese, Lyine, Tryptophan, Aspartic Acid, Citric Acid, Acetic Acid, Gluconic and Itaconic Acids, Lactic Acid, Glucose Isomerase, Ethanol, Acetone and Butanol, Enzymes, Antibiotics, Biogas, Best small and cottage scale industries, Biogas and waste treatment, Biogas and waste treatment, Biogas production, Biotechnological potential of brewing industry by-products, Biotechnology - India in business, Biotechnology applications in beverage production, Biotechnology based profitable , Biotechnology based small scale industries projects, Biotechnology books, Biotechnology business ideas, Biotechnology business opportunities, Biotechnology business plan, Biotechnology business, Biotechnology downstream processing, Biotechnology entrepreneurship, Biotechnology for biotechnology for beginners, Biotechnology for fuels and chemicals, Biotechnology for production of chemicals, Biotechnology for production of fuels, Biotechnology ideas for projects, Biotechnology ideas future, Biotechnology industry in India, Biotechnology processing projects, Biotechnology small business manufacturing, Biotechnology startups in India, Brewing and biotechnology, Business consultancy, Business consultant, Business guidance to clients, Business guidance for bio technology, Business plan for a startup business, Business related to biotechnology, Business start-up, Downstream processing in biotech industry, Downstream processing in bio-technology, Downstream processing in the biotechnology industry, Downstream processing of biotechnology products, How is biotechnology used in beer, How is biotechnology used in wine, How to start a biotechnology industry?, How to start a biotechnology production business, How to start a small scale biotech industry in India?, How to start a successful biotechnology business, How to start biotechnology business, How to start biotechnology industry in India, Ideas for biotech startups, Industrial biotechnology in renewable chemicals, Industrial biotechnology: tools and applications, Industrial chemicals, biochemical and fuels, List of universities, conducting 'bio-technology' courses, Modern brewing technology, Modern small and cottage scale industries, Most profitable biotechnology business ideas, Need biotech business idea, New small scale ideas in biotechnology industry, Opportunities in biotechnology and business, Preparation of project profiles, Process technology books, Profitable biotechnology business ideas, Profitable biotechnology small scale manufacturing, Profitable small and cottage scale industries, Project for startups, Project identification and selection, Setting up and opening your biotechnology business, Small biotech business ideas, Small business ideas in the biotechnology industry, Small scale biotechnology processing projects, Small scale biotechnology production line, Small start-up business project, Start up India, stand up India, Starting a biotech company, Starting a biotechnology processing business, Start-up business plan for biotechnology, Startup ideas, Startup project for biotechnology, Startup project plan, Startup project, Startup, What makes a biotech entrepreneur
Author: Amparo Querol
Publisher: Springer Science & Business Media
ISBN: 3540283986
Category : Science
Languages : en
Pages : 457
Get Book
Book Description
As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.
Author: Elke Arendt
Publisher: Elsevier
ISBN: 9780080557762
Category : Technology & Engineering
Languages : en
Pages : 464
Get Book
Book Description
Gluten-Free Cereal Products and Beverages is the only book to address gluten-free foods and beverages from a food science perspective. It presents the latest work in the development of gluten-free products, including description of the disease, the detection of gluten, and the labeling of gluten-free products as well as exploring the raw materials and ingredients used to produce gluten-free products. Identifying alternatives to the unique properties of gluten has proven a significant challenge for food scientists and for the 1% of the world’s population suffering from the immune-mediated entropathy reaction to the ingestion of gluten and related proteins, commonly known as Celiac Disease. This book includes information on the advances in working with those alternatives to create gluten free products including gluten-free beer, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and nutritionists working with celiac patients will find this book particularly valuable. Written by leading experts, presenting the latest developments in gluten-free products Addresses Coeliac Disease from a food science perspective Presents each topic from both a scientific and industrial point of view
Author: Robert W. Hutkins
Publisher: John Wiley & Sons
ISBN: 111902756X
Category : Technology & Engineering
Languages : en
Pages : 616
Get Book
Book Description
The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.
Author: B.J. Wood
Publisher: Springer Science & Business Media
ISBN: 1461303095
Category : Science
Languages : en
Pages : 889
Get Book
Book Description
When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.
