Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and beyond. Structured in a way that provides the latest findings and most recent approaches and trends on sourdough this book also emphasizes the biotechnological aspects, such as fermentation, food processing and the use of beneficial microorganisms and their metabolites in different ways and in different industries. Written by experts from a multidisciplinary perspective, this book is a remarkable reference to a wide range of audiences with different backgrounds, from academics and researchers in food science to industrial food engineers and technicians, food plant managers, and new product and processing developers/managers in food packaging and preservation.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. 13 7. Section 1: Food hygiene and safety in sourdough and bakery products - p. 15 8. Chapter 1. Chemical and physical food safety contaminants and preventive control on sourdough and bakery products - p. 3 9. Chapter 2. Safety aspects of natural starter used in sourdough products - p. 19 10. Chapter 3. Lactic acid bacteria from sourdough with anti-microbial properties - p. 47 11. Chapter 4. The impact of the lactic acid bacteria on the food-borne pathogens in sourdough-based products - p. 73 12. Chapter 5. Ropiness, bacterial, and mold food spoilage in sourdough and bakery products - p. 97 13. Section 2: Functional and health promoting properties of sourdough-based microbiota and fermentations - p. 105 14. Chapter 6. Recent developments in the microbial diversity assessment in sourdoughs - p. 111 15. Chapter 7. Recent advances in food poisoning and respective diseases in baking products - p. 131 16. Chapter 8. Functional and health-promoting properties of lactic acid bacteria from sourdough-based and other agro-food products - p. 147 17. Chapter 9. The impact of fermentation on development of medical foods (for celiac, irritable bowel syndrome patients) - p. 161 18. Chapter 10. Functional and health-promoting properties of acid-tolerant yeasts from sourdough-based and other agro-food products - p. 183 19. Chapter 11. Nutritional value and health benefits in the gut microbiome of sourdough-based and other baking products - p. 203 20. Chapter 12. The food-gut-health axis of dairy lactic acid bacteria - p. 213 21. Chapter 13. Sourdough-based microbiota, fermentations, and development of taste and aroma active compounds and their impact on the final products and in the global sensorial perception and preferences by the consumers - p. 229 22. Chapter 14. Sourdough-based microbiota, fermentations and the development of anti-microbial and anti-oxidant metabolites - p. 247 23. Chapter 15. Sourdough based microbiota and fermentations as a source of exopolysaccharides, starch, dietary fibers, phenolic acids, fatty acids, phytosterols, and other bioactive compounds - p. 263 24. Chapter 16. Development of functional bread and other bakery products - p. 279 25. Chapter 17. Use of non-conventional ingredients to develop and improve functional and bio-fortified sourdough-based and other bakery products - p. 297 26. Chapter 18. Potential contaminants in sourdough and sourdough-based products and possible solutions - p. 321 27. Chapter 19. Quality, nutritional value, sensory attributes, and shelf life of gluten-free bread and other gluten-free bakery goods - p. 339 28. Section 3: Applications of sourdough microorganisms and their metabolites in agro-food and beyond - p. 348 29. Chapter 20. Recent advances in sourdough-based microorganisms and their metabolites in dairy, meat, and non-fermented and fermented beverages - p. 357 30. Chapter 21. Sourdough-based microorganisms and their metabolites for nutraceuticals and dietary supplements formulation - p. 367 31. Chapter 22. Sourdough-based microorganisms and metabolites in nutraceutical and pharmaceutical products - p. 391 32. Chapter 23. Recent development in sourdough-based metabolites in biochemical products - p. 413 33. Chapter 24. The role of sourdough technology in modulating the sensory and rheology properties of the alternative food sources (macro/microalgae, insects, and fungi) - p. 423 34. Chapter 25. Emerging trends in the baking market and consumers’ demands, preferences, and acceptance of sourdough-based products - p. 449 35. Index - p. 469
Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and beyond. Structured in a way that provides the latest findings and most recent approaches and trends on sourdough this book also emphasizes the biotechnological aspects, such as fermentation, food processing and the use of beneficial microorganisms and their metabolites in different ways and in different industries. Written by experts from a multidisciplinary perspective, this book is a remarkable reference to a wide range of audiences with different backgrounds, from academics and researchers in food science to industrial food engineers and technicians, food plant managers, and new product and processing developers/managers in food packaging and preservation.
1. Title of Book - p. i 2. Cover image - p. i 3. Title page - p. ii 4. Table of Contents - p. iii 5. Copyright - p. iv 6. List of contributors - p. 13 7. Section 1: Food hygiene and safety in sourdough and bakery products - p. 15 8. Chapter 1. Chemical and physical food safety contaminants and preventive control on sourdough and bakery products - p. 3 9. Chapter 2. Safety aspects of natural starter used in sourdough products - p. 19 10. Chapter 3. Lactic acid bacteria from sourdough with anti-microbial properties - p. 47 11. Chapter 4. The impact of the lactic acid bacteria on the food-borne pathogens in sourdough-based products - p. 73 12. Chapter 5. Ropiness, bacterial, and mold food spoilage in sourdough and bakery products - p. 97 13. Section 2: Functional and health promoting properties of sourdough-based microbiota and fermentations - p. 105 14. Chapter 6. Recent developments in the microbial diversity assessment in sourdoughs - p. 111 15. Chapter 7. Recent advances in food poisoning and respective diseases in baking products - p. 131 16. Chapter 8. Functional and health-promoting properties of lactic acid bacteria from sourdough-based and other agro-food products - p. 147 17. Chapter 9. The impact of fermentation on development of medical foods (for celiac, irritable bowel syndrome patients) - p. 161 18. Chapter 10. Functional and health-promoting properties of acid-tolerant yeasts from sourdough-based and other agro-food products - p. 183 19. Chapter 11. Nutritional value and health benefits in the gut microbiome of sourdough-based and other baking products - p. 203 20. Chapter 12. The food-gut-health axis of dairy lactic acid bacteria - p. 213 21. Chapter 13. Sourdough-based microbiota, fermentations, and development of taste and aroma active compounds and their impact on the final products and in the global sensorial perception and preferences by the consumers - p. 229 22. Chapter 14. Sourdough-based microbiota, fermentations and the development of anti-microbial and anti-oxidant metabolites - p. 247 23. Chapter 15. Sourdough based microbiota and fermentations as a source of exopolysaccharides, starch, dietary fibers, phenolic acids, fatty acids, phytosterols, and other bioactive compounds - p. 263 24. Chapter 16. Development of functional bread and other bakery products - p. 279 25. Chapter 17. Use of non-conventional ingredients to develop and improve functional and bio-fortified sourdough-based and other bakery products - p. 297 26. Chapter 18. Potential contaminants in sourdough and sourdough-based products and possible solutions - p. 321 27. Chapter 19. Quality, nutritional value, sensory attributes, and shelf life of gluten-free bread and other gluten-free bakery goods - p. 339 28. Section 3: Applications of sourdough microorganisms and their metabolites in agro-food and beyond - p. 348 29. Chapter 20. Recent advances in sourdough-based microorganisms and their metabolites in dairy, meat, and non-fermented and fermented beverages - p. 357 30. Chapter 21. Sourdough-based microorganisms and their metabolites for nutraceuticals and dietary supplements formulation - p. 367 31. Chapter 22. Sourdough-based microorganisms and metabolites in nutraceutical and pharmaceutical products - p. 391 32. Chapter 23. Recent development in sourdough-based metabolites in biochemical products - p. 413 33. Chapter 24. The role of sourdough technology in modulating the sensory and rheology properties of the alternative food sources (macro/microalgae, insects, and fungi) - p. 423 34. Chapter 25. Emerging trends in the baking market and consumers’ demands, preferences, and acceptance of sourdough-based products - p. 449 35. Index - p. 469
