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Titlebook: Basic Methods and Protocols on Sourdough; Marco Gobbetti,Carlo Giuseppe Rizzello Book 2024 The Editor(s) (if applicable) and The Author(s)

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發(fā)表于 2025-3-21 18:18:13 | 只看該作者 |倒序瀏覽 |閱讀模式
期刊全稱Basic Methods and Protocols on Sourdough
影響因子2023Marco Gobbetti,Carlo Giuseppe Rizzello
視頻videohttp://file.papertrans.cn/182/181070/181070.mp4
發(fā)行地址Includes cutting-edge methods and protocols.Provides step-by-step detail essential for reproducible results.Contains key notes and implementation advice from the experts
學科分類Methods and Protocols in Food Science
圖書封面Titlebook: Basic Methods and Protocols on Sourdough;  Marco Gobbetti,Carlo Giuseppe Rizzello Book 2024 The Editor(s) (if applicable) and The Author(s)
影響因子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 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?.Methods 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..
Pindex Book 2024
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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
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,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.
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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
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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
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