Basic Methods and Protocols on Sourdough

Name: Basic Methods and Protocols on Sourdough
Price: 2599 SEK
Availability: InStock

Inbunden, Engelska, 2024

Av Marco Gobbetti, Carlo Giuseppe Rizzello

2 599 kr

Beställningsvara. Skickas inom 10-15 vardagar

Fri frakt för medlemmar vid köp för minst 249 kr.

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.

Produktinformation

Utgivningsdatum2024-02-20
Mått178 x 254 x 16 mm
Vikt562 g
FormatInbunden
SpråkEngelska
SerieMethods and Protocols in Food Science
Antal sidor176
FörlagSpringer-Verlag New York Inc.
ISBN9781071637050

Tillhör följande kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

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.