Sourdough Innovations (ePub)
Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing
(Sprache: Englisch)
Sourdough fermentation is a widely used to produce and preserve bread, while increasing the health benefits due to the activity of several microorganisms. This book provides an exploration of health beneficial compounds through the downstream processing of...
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Sourdough fermentation is a widely used to produce and preserve bread, while increasing the health benefits due to the activity of several microorganisms. This book provides an exploration of health beneficial compounds through the downstream processing of sourdough from cereals, microbiota and enzymes.
Autoren-Porträt
Marco Garcia-Vaquero is Assistant Professor in the section of Food and Nutrition at the School of Agriculture and Food Science at University College Dublin (UCD, Ireland). He has a broad research experience in food science research with working experiences in Spain (University of Santiago de Compostela) and Ireland (Teagasc and UCD) where he continues his research in the development of functional foods or nutraceuticals.João Miguel Rocha holds a 5-year degree in Biological Engineering, specialization in Chemical and Food Technology (University of Minho), and a PhD in Food Science and Engineering (ISA-University of Lisbon). Among complementary professional qualifications are the Life Cycle Assessment (LCA) and HACCP certifications. He is the Chair and Grant Holder Scientific Representative of the COST Action SOURDOMICS (CA18101). Currently, he is also a Secretary of the General Assembly board of the National Association of Science and Technology Researchers (ANICT).
Bibliographische Angaben
- 2023, 1. Auflage, 464 Seiten, Englisch
- Herausgegeben: Marco Garcia-Vaquero, João Miguel F. Rocha
- Verlag: Taylor & Francis
- ISBN-10: 1000899500
- ISBN-13: 9781000899504
- Erscheinungsdatum: 01.08.2023
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eBook Informationen
- Dateiformat: ePub
- Grösse: 4.30 MB
- Ohne Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
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