Basic Methods and Protocols on Sourdough

AvMarco Gobbetti,Carlo Giuseppe Rizzello

Inbunden, Engelska, 2024

Del i serien Methods and Protocols in Food Science

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Beskrivning

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

Utgivningsdatum:2024-02-20
Mått:178 x 254 x 16 mm
Vikt:562 g
Format:Inbunden
Språk:Engelska
Serie:Methods and Protocols in Food Science
Antal sidor:176
Förlag:Springer-Verlag New York Inc.
ISBN:9781071637050

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

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.