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wyszukanych pozycji: 7
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Handbook on Sourdough Biotechnology
ISBN: 9781461454243 / Angielski / Twarda / 2012 / 298 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) 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 are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting...
In the last few decades, many efforts have been made to exploit sourdough's potential for making baked goods. Through the biotechnology of this tradit...
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cena:
684,33 |
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Bacterial Communication in Foods
ISBN: 9781461456551 / Angielski / Miękka / 2012 / 77 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) 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 for a concerted response to be initiated. Words such as "language" and "behavior" are frequently used to depict QS in the literature. More simply put, language and cross-talk between bacteria, and between bacteria and animal or plant hosts, determines the behavior (e.g., beneficial or pathogenic...
It is generally assumed that microorganisms synthesize, release, detect and respond to small signaling hormone-like molecules. These molecules are use...
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cena:
201,24 |
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Basic Methods and Protocols on Sourdough
ISBN: 9781071637081 / Angielski / Miękka / 2025 / 176 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) 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...
This volume details traditional and modern approaches to characterize sourdough and to monitor its features during production, propagation and use, th...
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cena:
483,04 |
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Basic Methods and Protocols on Sourdough
ISBN: 9781071637050 / Angielski Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) |
cena:
644,07 |
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Handbook on Sourdough Biotechnology
ISBN: 9783031230837 / Angielski / Twarda / 2023 Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) 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...
Bread and leavened bakery products have been essential to human nourishment for millennia. Traditionally, bread production has relied on the use of so...
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cena:
885,61 |
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The Cheeses of Italy: Science and Technology
ISBN: 9783030078775 / Angielski / Miękka / 2018 / 274 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) |
cena:
322,01 |
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The Cheeses of Italy: Science and Technology
ISBN: 9783319898537 / Angielski / Twarda / 2018 / 274 str. Termin realizacji zamówienia: ok. 22 dni roboczych (Dostawa w 2026 r.) 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.
The book will contain a detailed description on the historical aspects of cheese manufacture, a culmination of historical information on the most trad...
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cena:
442,79 |
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