Basic Methods and Protocols on Sourdough
Springer-Verlag New York Inc.
978-1-0716-3705-0 (ISBN)
Authoritative and cutting-edge, Basic Methods and Protocols on Sourdough aims to ensure successful results in the further study of this vital field.
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.
| Erscheinungsdatum | 21.02.2024 |
|---|---|
| Reihe/Serie | Methods and Protocols in Food Science |
| Zusatzinfo | 19 Illustrations, color; 3 Illustrations, black and white; XI, 176 p. 22 illus., 19 illus. in color. |
| Verlagsort | New York, NY |
| Sprache | englisch |
| Maße | 178 x 254 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| Schlagworte | acetic acids • glycemic index • in vitro antioxidant activity • lactic acid bacteria • titratable acidity |
| ISBN-10 | 1-0716-3705-3 / 1071637053 |
| ISBN-13 | 978-1-0716-3705-0 / 9781071637050 |
| Zustand | Neuware |
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