Marco gobbetti (26 Ergebnisse)

Zustand: New. In English.

Zustand: New. In English.

Paperback. Zustand: Brand New. 2013 edition. 87 pages. 9.00x6.00x0.50 inches. In Stock.

hardcover. Zustand: Very Good. Cover and edges may have some wear.

Zustand: New. In English.

Taschenbuch. Zustand: Neu. Bacterial Communication in Foods | Marco Gobbetti (u. a.) | Taschenbuch | x | Englisch | 2012 | Springer | EAN 9781461456551 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide.…

Zustand: very good. Gut/Very good: Buch bzw. Schutzumschlag mit wenigen Gebrauchsspuren an Einband, Schutzumschlag oder Seiten. / Describes a book or dust jacket that does show some signs of wear on either the binding, dust jacket or pages.

Taschenbuch. Zustand: Neu. The Cheeses of Italy: Science and Technology | Marco Gobbetti (u. a.) | Taschenbuch | xiv | Englisch | 2018 | Springer | EAN 9783030078775 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Zustand: New. In English.

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 overall classification of Italian cheeses will follow, aiming to categorize all the cheese varieties that have a tradition and/or an economic importance. Based on a large literature review, the core of the book will include descriptions cheese making traits which are unique to Italian cheese biotechnology. In particular, the milk chemical composition, the use whey or milk natural starters, some technology options (e.g., curd cooking), the microbiota composition and metabolism during curd ripening, especially for cheese made with raw milk, and the main relevant biochemical events, which occur during the very long-time ripening, will be described. The last part of the book will consider a detailed description of the biotechnology for the manufacture of the most traditional and popular cheeses worldwide.…

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 throughproceduresto 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 theMethods and Protocols in Food Scienceseries, chapters list necessary materials and methods for readily reproducible protocols.Authoritative and cutting-edge,Basic Methods and Protocols on Sourdoughaims to ensure successful results in the further study of this vital field.…

Hardcover. Zustand: Brand New. 290 pages. 9.25x6.10x0.79 inches. In Stock.

Taschenbuch. Zustand: Neu. Basic Methods and Protocols on Sourdough | Marco Gobbetti (u. a.) | Taschenbuch | Methods and Protocols in Food Science | xi | Englisch | 2025 | Springer | EAN 9781071637081 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Zustand: New.

Zustand: New. In English.

Paperback. Zustand: Brand New. 306 pages. 9.25x6.10x0.72 inches. In Stock.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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-communityand the commercialization of innovative products have vastly expanded the potential of sourdough fermentationfor makingbaked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties.Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnologywith the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.…

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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 throughproceduresto 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 theMethods and Protocols in Food Scienceseries, chapters list necessary materials and methods for readily reproducible protocols.Authoritative and cutting-edge,Basic Methods and Protocols on Sourdoughaims to ensure successful results in the further study of this vital field.…

Taschenbuch. Zustand: Neu. Handbook on Sourdough Biotechnology | Marco Gobbetti (u. a.) | Taschenbuch | vi | Englisch | 2024 | Springer | EAN 9783031230868 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.…

Zustand: New. In English.

Hardcover. Zustand: Brand New. 187 pages. 10.00x7.01x10.00 inches. In Stock.

Zustand: New. 2024. Hardcover. . . . . . Books ship from the US and Ireland.

Buch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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-communityand the commercialization of innovative products have vastly expanded the potential of sourdough fermentationfor makingbaked goods. For example, raw materials such as cereals, pseudo-cereals, ancient grains, and gluten-free substrates, as well as a large number of baked good varieties (e.g., typical and industrial breads, sweet baked goods, gluten-free products) may benefit from advances in sourdough fermentation. In addition, biotechnological tools and culture properties have been discovered to improve both the shelf life and the sensory and textural qualities of baked goods, as well as their nutritional and health-promoting properties.Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdough biotechnologywith the contribution of the most experienced researchers from the field. It reviews the history of sourdough and the potential of sourdough fermentation in the production of bread and baked goods. A thorough discussion of the various processing steps includes the chemical properties of the raw matter, the taxonomy, diversity, and metabolic properties of starter yeasts and lactic acid bacteria, and the effects of sourdough fermentation on the shelf life and the sensory, textural, nutritional, and health-promoting properties of baked goods.…

Hardcover. Zustand: Brand New. 2nd edition. 403 pages. 9.25x6.10x9.21 inches. In Stock.

Zustand: New.