標題: Titlebook: Basic Methods and Protocols on Sourdough; Marco Gobbetti,Carlo Giuseppe Rizzello Book 2024 The Editor(s) (if applicable) and The Author(s) [打印本頁] 作者: Mottled 時間: 2025-3-21 18:18
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書目名稱Basic Methods and Protocols on Sourdough讀者反饋學科排名
作者: Cholagogue 時間: 2025-3-22 00:04 作者: conception 時間: 2025-3-22 04:08 作者: 粗糙 時間: 2025-3-22 06:40
Physiognomische Notizen zu Georgewithstanding the high reproducibility and the possibility to quantify up to 56 amino acids and derivatives, the long time of analysis can be inconvenient if large numbers of samples are to be analyzed or if the goal is to just quantify total FAA. In such cases, rapid spectrophotometric assays like t作者: elucidate 時間: 2025-3-22 11:30
,Denkspiele und Geistesübungen,ime, the higher costs of analysis per sample compared to lab-developed methods tip the scale in favor of the latter..Whereas soluble sugars can be easily extracted and separated through high performance liquid chromatography, starch quantification needs to be preempted by its hydrolysis to glucose. 作者: 借喻 時間: 2025-3-22 12:59 作者: PSA-velocity 時間: 2025-3-22 18:07 作者: GLUT 時間: 2025-3-22 22:14
https://doi.org/10.1007/978-3-662-63833-0 VOC detection, by using a method for volatile extraction based on headspace solid phace microextraction (HS—SPME). This chapter will provide a description of HS-SPME GC-MS analysis for the evaluation of volatile compounds in sourdough bread including sample treatment, HS-SPME conditions, GC-MS cond作者: 內(nèi)向者 時間: 2025-3-23 03:17
The Classical Conception of Sciencethods, including chromatographic separation, precipitation, and spectroscopy. However, most of these methods are laborious, costly, are of low throughput, and require specialized analysts. Here, we describe a rapid colorimetric method, which involves acid extraction of phytic acid, followed by depho作者: 平項山 時間: 2025-3-23 05:58 作者: 前面 時間: 2025-3-23 12:02
Shotgun Metagenomic Approacheses those processes implying sourdough stability and resilience..In this view, this chapter elucidates concepts related to those taxa identified as mainly responsible for the resilience and robustness of this ecological niche. Moreover, following a theoretical workflow, this chapter provides an up-to作者: CODE 時間: 2025-3-23 15:58
Determination of the Content of Free Amino Acids and Their Profilingwithstanding the high reproducibility and the possibility to quantify up to 56 amino acids and derivatives, the long time of analysis can be inconvenient if large numbers of samples are to be analyzed or if the goal is to just quantify total FAA. In such cases, rapid spectrophotometric assays like t作者: 尊重 時間: 2025-3-23 18:07
Soluble Sugars and Polysaccharidesime, the higher costs of analysis per sample compared to lab-developed methods tip the scale in favor of the latter..Whereas soluble sugars can be easily extracted and separated through high performance liquid chromatography, starch quantification needs to be preempted by its hydrolysis to glucose. 作者: 眼界 時間: 2025-3-23 22:53
Image Analysisound pixels can be distinguished by selection of an optimal gray level value. Hundreds of segmentation techniques are described in the literature, yet the Otsu method, based on an algorithm that minimizes the intraclass variance of the segmented region, or manual thresholding, is those most reported作者: Indebted 時間: 2025-3-24 03:10 作者: 四目在模仿 時間: 2025-3-24 10:21
Determination of the Volatile Components VOC detection, by using a method for volatile extraction based on headspace solid phace microextraction (HS—SPME). This chapter will provide a description of HS-SPME GC-MS analysis for the evaluation of volatile compounds in sourdough bread including sample treatment, HS-SPME conditions, GC-MS cond作者: 注射器 時間: 2025-3-24 13:18 作者: Osmosis 時間: 2025-3-24 17:55 作者: Ophthalmoscope 時間: 2025-3-24 19:07 作者: TOXIC 時間: 2025-3-25 00:49
Der Begriff des intelligiblen Charaktersicroorganisms are governed by a multitude of ecological factors. Indeed, in-depth studies of the biodiversity of the microbiota of traditional sourdough products are interesting from an academic and industrial point of view. Since not all sourdough microorganisms are easily cultivated in common labo作者: 存心 時間: 2025-3-25 07:01
Citoyen in Deutschland. Zu Seumes Apokryphenuencing and the downstream application of a series of bioinformatics/statistics tools properly concatenated in analytical pipelines. The bioinformatics?analysis of raw read sequences has the aim of obtaining a precise quantification of gene?annotation and taxonomic assignments. The inspection of thi作者: 安定 時間: 2025-3-25 07:55 作者: Jocose 時間: 2025-3-25 15:42
Citoyen in Deutschland. Zu Seumes Apokryphenugh features. Such organic acids, produced by lactic acid bacteria (LAB) during fermentation, are responsible for lowering the pH, and, consequently, for sourdough structure, sensory attributes, antifungal properties, and preservation. QF has also relevant effects on sensory characteristics, flavor,作者: Hangar 時間: 2025-3-25 18:11 作者: 貪心 時間: 2025-3-25 20:44
,Denkspiele und Geistesübungen, acid bacteria involved in the process. Indeed, the production of several metabolites depends on the availability of soluble carbohydrates either initially present in the flour or resulting from the hydrolysis of starch or other polysaccharides..For the determination of soluble sugars and polysaccha作者: Flawless 時間: 2025-3-26 00:37
Aufenthalt in Princeton (1928/29),her bakery products. Rapeseed displacement procedure is the oldest and widely diffused procedure used for this analysis. However,?it involves the use of volumeter, which is usually substituted with beaker and cylinders, and this allows to perform the volume determination of bread without any other s作者: 閃光東本 時間: 2025-3-26 05:06
https://doi.org/10.1007/978-3-0348-8608-6cording to different recipes are exploited by the evaluation of both crust and crumb. Moreover, the staling process of bread during storage is directly correlated with changing in firmness, springiness, and resilience values.作者: nutrients 時間: 2025-3-26 08:43 作者: Congregate 時間: 2025-3-26 14:58 作者: 鋪子 時間: 2025-3-26 20:16 作者: A精確的 時間: 2025-3-26 22:27
https://doi.org/10.1007/978-3-662-63833-0. Some of the nutritional changes caused by sourdough fermentation seem to be strictly related to the proteolytic activity of the lactic acid bacteria. Indeed, it has been demonstrated that endogenous enzymes, activated by biological acidification, together with lactic acid bacteria peptidases, are 作者: aggressor 時間: 2025-3-27 04:19
https://doi.org/10.1007/978-3-662-63833-0 or low glycemic index (GI)..In vitro methods mimicking in vivo human digestion are simple, reliable, accurate, and cost-effective to predict and estimate the glycemic response to a food..Here, we describe a procedure for starch hydrolysis—in vitro digestion. In the first part of the process, the na作者: 設施 時間: 2025-3-27 08:54
The Classical Conception of Sciencelability, thereby having a negative impact on human nutrition. Further, phosphorus in this form is unavailable for absorption in monogastric animals and humans. Dephosphorylation of phytic acid is carried out by enzymes called phytases, which in turn makes phosphorus available back for absorption. S作者: gruelling 時間: 2025-3-27 10:01
Basic Methods and Protocols on Sourdough978-1-0716-3706-7Series ISSN 2662-950X Series E-ISSN 2662-9518 作者: SPASM 時間: 2025-3-27 14:17 作者: Nonthreatening 時間: 2025-3-27 17:52
Texture Profile Analysiscording to different recipes are exploited by the evaluation of both crust and crumb. Moreover, the staling process of bread during storage is directly correlated with changing in firmness, springiness, and resilience values.作者: reflection 時間: 2025-3-28 00:42 作者: essential-fats 時間: 2025-3-28 04:05
978-1-0716-3708-1The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Busines作者: 拋媚眼 時間: 2025-3-28 09:52
Marco Gobbetti,Carlo Giuseppe RizzelloIncludes cutting-edge methods and protocols.Provides step-by-step detail essential for reproducible results.Contains key notes and implementation advice from the experts作者: 情節(jié)劇 時間: 2025-3-28 14:22
Methods and Protocols in Food Sciencehttp://image.papertrans.cn/b/image/181070.jpg作者: 辭職 時間: 2025-3-28 14:54
2662-950X ation advice from the expertsThis 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 through?procedures?to prepare and propagate the mature so作者: FECT 時間: 2025-3-28 22:29 作者: Collected 時間: 2025-3-29 02:54 作者: patriarch 時間: 2025-3-29 03:12
Aufenthalt in Princeton (1928/29),of volumeter, which is usually substituted with beaker and cylinders, and this allows to perform the volume determination of bread without any other specific instruments. Moreover, two different official methods based on laser scanning were proposed in the last 20?years.作者: 委派 時間: 2025-3-29 09:43
Culture-Dependent Estimation of Lactic Acid Bacteria and Yeastsourdough or to understand the reasons related to its poor performances. In addition, the plates containing colonies of presumptive lactic acid bacteria and yeasts might be exploited for isolating pure microbial cultures.作者: Respond 時間: 2025-3-29 11:51 作者: 老巫婆 時間: 2025-3-29 17:07 作者: Panacea 時間: 2025-3-29 22:34
Book 2024rough state-of- the art analytical tools. Chapters guide reader through?procedures?to 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 the?.作者: 量被毀壞 時間: 2025-3-30 01:15
Book 2024Methods and Protocols in Food Science?.series, chapters list necessary materials and methods for readily reproducible protocols..?Authoritative and cutting-edge,?.Basic Methods and Protocols on Sourdough.?aims to ensure successful results in the further study of this vital field..作者: intoxicate 時間: 2025-3-30 07:06
Der Begriff des intelligiblen Charaktersn of metagenetics confirmed the dominance of species belonging to genera of ., ., and ex-. for lactic acid bacteria and . and . for yeasts. Here, detailed culture-independent methods commonly used to study the sourdough microbiota are described.作者: 原告 時間: 2025-3-30 10:29 作者: morale 時間: 2025-3-30 16:08 作者: obtuse 時間: 2025-3-30 17:02
https://doi.org/10.1007/978-3-662-63833-0drolysis is defined as the percentage of starch hydrolyzed at different time points, and the GI index may be predicted using a mathematical model. This process can be largely used in the evaluation of the predicted GI (pGI) in starchy products, where fermented cereals and legumes flour dough are most commonly used.作者: 玩笑 時間: 2025-3-31 00:40 作者: Orgasm 時間: 2025-3-31 01:29 作者: SPER 時間: 2025-3-31 05:27 作者: collagenase 時間: 2025-3-31 12:48
In Vitro Determination of the Glycemic Indexdrolysis is defined as the percentage of starch hydrolyzed at different time points, and the GI index may be predicted using a mathematical model. This process can be largely used in the evaluation of the predicted GI (pGI) in starchy products, where fermented cereals and legumes flour dough are most commonly used.
