Marco Gobbetti – författare
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14 produkter
Basic Methods and Protocols on Sourdough
Av Marco Gobbetti, Carlo Giuseppe Rizzello
Inbunden, 2024
1752 kr
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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 …
Basic Methods and Protocols on Sourdough
Av Carlo Giuseppe Rizzello, Marco Gobbetti
E-bok, 2024
1728 kr
Lägg i varukorg
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 …
Basic Methods and Protocols on Sourdough
Av Marco Gobbetti, Carlo Giuseppe Rizzello
Häftad, 2025
1316 kr
Lägg i varukorg
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 …
Handbook on Sourdough Biotechnology
Av Marco Gobbetti, Michael Gänzle
Inbunden, 2012
1993 kr
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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 …
Handbook on Sourdough Biotechnology
Av Michael Ganzle, Marco Gobbetti
E-bok, 2012
2384 kr
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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 …
Bacterial Communication in Foods
Av Marco Gobbetti, Raffaella Di Cagno
Häftad, 2012
551 kr
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It is generally assumed that microorganisms synthesize, release, detect and respond to small signaling hormone-like molecules. These molecules are used for a process termed “quorum sensing” (QS), a phenomenon that enables bacteria to sense when the minimal number of cells, or “quorum,” is achieved …
Bacterial Communication in Foods
Av Raffaella Di Cagno, Marco Gobbetti
E-bok, 2012
734 kr
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It is generally assumed that microorganisms synthesize, release, detect and respond to small signaling hormone-like molecules. These molecules are used for a process termed “quorum sensing” (QS), a phenomenon that enables bacteria to sense when the minimal number of cells, or “quorum,” is achieved …
Cheeses of Italy: Science and Technology
Av Marco Gobbetti, Erasmo Neviani m. fl.
Häftad, 2018
878 kr
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The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An …
Handbook on Sourdough Biotechnology
Av Marco Gobbetti, Michael Gänzle
Inbunden, 2023
2407 kr
Lägg i varukorg
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 …
Handbook on Sourdough Biotechnology
Av Michael Ganzle, Marco Gobbetti
E-bok, 2023
2282 kr
Lägg i varukorg
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 …
Handbook on Sourdough Biotechnology
Av Marco Gobbetti, Michael Gänzle
Häftad, 2024
1752 kr
Lägg i varukorg
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 …
Cheeses of Italy: Science and Technology
Av Marco Gobbetti, Erasmo Neviani m. fl.
Inbunden, 2018
1207 kr
Lägg i varukorg
The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An …
Cheeses of Italy: Science and Technology
Av Patrick Fox, Erasmo Neviani m. fl.
E-bok, 2018
1141 kr
Lägg i varukorg
The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most traditional and worldwide popular Italian cheese varieties. An overview on cheese production is also included, covering the main general aspects. An …
