Basic Methods and Protocols on Sourdough, 1st ed. 2024 Methods and Protocols in Food Science Series
Coordonnateurs : Gobbetti Marco, Rizzello Carlo Giuseppe
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.
Date de parution : 02-2024
Ouvrage de 176 p.
17.8x25.4 cm