Verfügbarkeit: Handbook on Sourdough biotechnology

Handbook on Sourdough biotechnology:

Gespeichert in:

Bibliographische Detailangaben
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	Boston, MA Springer 2013
Schlagworte:	Chemie Chemistry Biotechnology Food science Biochemistry Brotherstellung Sauerteig Aufsatzsammlung
Online-Zugang:	UBT01 Volltext Inhaltsverzeichnis Abstract
Beschreibung:	1 Online-Ressource
ISBN:	9781461454243 9781461454250
DOI:	10.1007/978-1-4614-5425-0

Internformat

MARC


LEADER	00000nmm a2200000 c 4500
001	BV040724502
003	DE-604
005	00000000000000.0
007	cr\|uuu---uuuuu
008	130205s2013 \|\|\|\| o\|\|u\| \|\|\|\|\|\|eng d
020			\|a 9781461454243 \|9 978-1-4614-5424-3
020			\|a 9781461454250 \|c Online \|9 978-1-4614-5425-0
024	7		\|a 10.1007/978-1-4614-5425-0 \|2 doi
035			\|a (OCoLC)827053944
035			\|a (DE-599)HBZTT050417809
040			\|a DE-604 \|b ger \|e rakwb
041	0		\|a eng
049			\|a DE-703
082	0	4	\|a 664 \|2 23
082	0	4	\|a 641.3 \|2 23
245	1	0	\|a Handbook on Sourdough biotechnology \|c Marco Gobbetti ..., ed.
264		1	\|a Boston, MA \|b Springer \|c 2013
300			\|a 1 Online-Ressource
336			\|b txt \|2 rdacontent
337			\|b c \|2 rdamedia
338			\|b cr \|2 rdacarrier
650		4	\|a Chemie
650		4	\|a Chemistry
650		4	\|a Biotechnology
650		4	\|a Food science
650		4	\|a Biochemistry
650	0	7	\|a Brotherstellung \|0 (DE-588)4131388-4 \|2 gnd \|9 rswk-swf
650	0	7	\|a Sauerteig \|0 (DE-588)4051816-4 \|2 gnd \|9 rswk-swf
655		7	\|8 1\p \|0 (DE-588)4143413-4 \|a Aufsatzsammlung \|2 gnd-content
689	0	0	\|a Sauerteig \|0 (DE-588)4051816-4 \|D s
689	0	1	\|a Brotherstellung \|0 (DE-588)4131388-4 \|D s
689	0		\|8 2\p \|5 DE-604
700	1		\|a Gobbetti, Marco \|e Sonstige \|4 oth
856	4	0	\|u https://doi.org/10.1007/978-1-4614-5425-0 \|x Verlag \|3 Volltext
856	4	2	\|m Springer Fremddatenuebernahme \|q application/pdf \|u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025704640&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA \|3 Inhaltsverzeichnis
856	4	2	\|m Springer Fremddatenuebernahme \|q application/pdf \|u http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025704640&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA \|3 Abstract
912			\|a ZDB-2-CMS
999			\|a oai:aleph.bib-bvb.de:BVB01-025704640
883	1		\|8 1\p \|a cgwrk \|d 20201028 \|q DE-101 \|u https://d-nb.info/provenance/plan#cgwrk
883	1		\|8 2\p \|a cgwrk \|d 20201028 \|q DE-101 \|u https://d-nb.info/provenance/plan#cgwrk
966	e		\|u https://doi.org/10.1007/978-1-4614-5425-0 \|l UBT01 \|p ZDB-2-CMS \|x Verlag \|3 Volltext

Datensatz im Suchindex

_version_	1804150035837878272
adam_text	HANDBOOK ON SOURDOUGH BIOTECHNOLOGY / : 2013 TABLE OF CONTENTS / INHALTSVERZEICHNIS 1. HISTORICAL AND SOCIAL ASPECTS OF SOURDOUGH 2. CHEMISTRY OF CEREAL GRAINS 3. TECHNOLOGY OF BAKED GOODS 4. TECHNOLOGY OF SOURDOUGH FERMENTATION AND SOURDOUGH APPLICATIONS 5. TAXONOMY AND BIODIVERSITY OF SOURDOUGH YEASTS AND LACTIC ACID BACTERIA 6. PHYSIOLOGY AND BIOCHEMISTRY OF SOURDOUGH YEASTS 7. PHYSIOLOGY AND BIOCHEMISTRY OFLACTIC ACID BACTERIA 8. SOURDOUGH: A TOOL TO IMPROVE BREAD STRUCTURE 9. NUTRITIONAL ASPECTS OF CEREAL FERMENTATION WITH LACTIC ACID BACTERIA AND YEASTS 10. SOURDOUGH AND GLUTEN-FREE PRODUCTS 11. SOURDOUGH AND CEREAL BEVERAGES 12.PERSPECTIVES DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT. HANDBOOK ON SOURDOUGH BIOTECHNOLOGY / : 2013 ABSTRACT / INHALTSTEXT 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, AND THE COMMERCIALIZATION OF INNOVATIVE PRODUCTS HAVE VASTLY EXPANDED THE POTENTIAL OF SOURDOUGH FERMENTATION FOR THE PRODUCTION OF BAKED 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. THOUGH SOURDOUGH HAS BEEN AND WILL REMAIN A UNIQUE FERMENTATION PROCESS, THIS IS THE FIRST BOOK DEDICATED COMPLETELY TO SOURDOUGH BIOTECHNOLOGY. 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 DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
any_adam_object	1
building	Verbundindex
bvnumber	BV040724502
collection	ZDB-2-CMS
ctrlnum	(OCoLC)827053944 (DE-599)HBZTT050417809
dewey-full	664 641.3
dewey-hundreds	600 - Technology (Applied sciences)
dewey-ones	664 - Food technology 641 - Food and drink
dewey-raw	664 641.3
dewey-search	664 641.3
dewey-sort	3664
dewey-tens	660 - Chemical engineering 640 - Home and family management
discipline	Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau
doi_str_mv	10.1007/978-1-4614-5425-0
format	Electronic eBook
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>02209nmm a2200517 c 4500</leader><controlfield tag="001">BV040724502</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">00000000000000.0</controlfield><controlfield tag="007">cr\|uuu---uuuuu</controlfield><controlfield tag="008">130205s2013 \|\|\|\| o\|\|u\| \|\|\|\|\|\|eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781461454243</subfield><subfield code="9">978-1-4614-5424-3</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781461454250</subfield><subfield code="c">Online</subfield><subfield code="9">978-1-4614-5425-0</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1007/978-1-4614-5425-0</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)827053944</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)HBZTT050417809</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-703</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">664</subfield><subfield code="2">23</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">641.3</subfield><subfield code="2">23</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Handbook on Sourdough biotechnology</subfield><subfield code="c">Marco Gobbetti ..., ed.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Boston, MA</subfield><subfield code="b">Springer</subfield><subfield code="c">2013</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chemie</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Biotechnology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Food science</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Biochemistry</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Brotherstellung</subfield><subfield code="0">(DE-588)4131388-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Sauerteig</subfield><subfield code="0">(DE-588)4051816-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="655" ind1=" " ind2="7"><subfield code="8">1\p</subfield><subfield code="0">(DE-588)4143413-4</subfield><subfield code="a">Aufsatzsammlung</subfield><subfield code="2">gnd-content</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Sauerteig</subfield><subfield code="0">(DE-588)4051816-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Brotherstellung</subfield><subfield code="0">(DE-588)4131388-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="8">2\p</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Gobbetti, Marco</subfield><subfield code="e">Sonstige</subfield><subfield code="4">oth</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1007/978-1-4614-5425-0</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">Springer Fremddatenuebernahme</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025704640&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">Springer Fremddatenuebernahme</subfield><subfield code="q">application/pdf</subfield><subfield code="u">http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025704640&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA</subfield><subfield code="3">Abstract</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-2-CMS</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-025704640</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">1\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="883" ind1="1" ind2=" "><subfield code="8">2\p</subfield><subfield code="a">cgwrk</subfield><subfield code="d">20201028</subfield><subfield code="q">DE-101</subfield><subfield code="u">https://d-nb.info/provenance/plan#cgwrk</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.1007/978-1-4614-5425-0</subfield><subfield code="l">UBT01</subfield><subfield code="p">ZDB-2-CMS</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection>
genre	1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content
genre_facet	Aufsatzsammlung
id	DE-604.BV040724502
illustrated	Not Illustrated
indexdate	2024-07-10T00:32:32Z
institution	BVB
isbn	9781461454243 9781461454250
language	English
oai_aleph_id	oai:aleph.bib-bvb.de:BVB01-025704640
oclc_num	827053944
open_access_boolean
owner	DE-703
owner_facet	DE-703
physical	1 Online-Ressource
psigel	ZDB-2-CMS
publishDate	2013
publishDateSearch	2013
publishDateSort	2013
publisher	Springer
record_format	marc
spelling	Handbook on Sourdough biotechnology Marco Gobbetti ..., ed. Boston, MA Springer 2013 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier Chemie Chemistry Biotechnology Food science Biochemistry Brotherstellung (DE-588)4131388-4 gnd rswk-swf Sauerteig (DE-588)4051816-4 gnd rswk-swf 1\p (DE-588)4143413-4 Aufsatzsammlung gnd-content Sauerteig (DE-588)4051816-4 s Brotherstellung (DE-588)4131388-4 s 2\p DE-604 Gobbetti, Marco Sonstige oth https://doi.org/10.1007/978-1-4614-5425-0 Verlag Volltext Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025704640&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025704640&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Abstract 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk
spellingShingle	Handbook on Sourdough biotechnology Chemie Chemistry Biotechnology Food science Biochemistry Brotherstellung (DE-588)4131388-4 gnd Sauerteig (DE-588)4051816-4 gnd
subject_GND	(DE-588)4131388-4 (DE-588)4051816-4 (DE-588)4143413-4
title	Handbook on Sourdough biotechnology
title_auth	Handbook on Sourdough biotechnology
title_exact_search	Handbook on Sourdough biotechnology
title_full	Handbook on Sourdough biotechnology Marco Gobbetti ..., ed.
title_fullStr	Handbook on Sourdough biotechnology Marco Gobbetti ..., ed.
title_full_unstemmed	Handbook on Sourdough biotechnology Marco Gobbetti ..., ed.
title_short	Handbook on Sourdough biotechnology
title_sort	handbook on sourdough biotechnology
topic	Chemie Chemistry Biotechnology Food science Biochemistry Brotherstellung (DE-588)4131388-4 gnd Sauerteig (DE-588)4051816-4 gnd
topic_facet	Chemie Chemistry Biotechnology Food science Biochemistry Brotherstellung Sauerteig Aufsatzsammlung
url	https://doi.org/10.1007/978-1-4614-5425-0 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025704640&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=025704640&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA
work_keys_str_mv	AT gobbettimarco handbookonsourdoughbiotechnology

Verfügbarkeit

Es ist kein Print-Exemplar vorhanden.

Fernleihe Bestellen Achtung: Nicht im THWS-Bestand! Volltext öffnen

MARC

Datensatz im Suchindex

Es ist kein Print-Exemplar vorhanden.

Ähnliche Einträge