MARC details
| 000 -LEADER |
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| fixed length control field |
03825cam a2200361 i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
17494318 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20210202164308.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
121015s2013 nyua b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2012951618 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781461454243 |
| Qualifying information |
(hbk) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
1461454247 |
| Qualifying information |
(hbk) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| Cancelled/invalid ISBN |
9781461454250 (ebook) |
| 028 ## - PUBLISHER NUMBER |
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| Source |
International Book Service |
| 040 ## - CATALOGING SOURCE |
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| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
DLC |
| 042 ## - AUTHENTICATION CODE |
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| Authentication code |
pcc |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
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| Classification number |
TX770.S66 |
| Item number |
H37 2013 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
641.815 GOB |
| Edition number |
23 |
| 245 00 - TITLE STATEMENT |
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| Title |
Handbook on sourdough biotechnology / |
| Statement of responsibility, etc |
Marco Gobbetti, Michael Gänzle, editors. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
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| Place of publication, distribution, etc |
New York : |
| Name of publisher, distributor, etc |
Springer, |
| Date of publication, distribution, etc |
[2013] |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
vi, 298 pages : |
| Other physical details |
illustrations (some color) ; |
| Dimensions |
24 cm |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc |
Includes bibliographical references and index. |
| 505 00 - FORMATTED CONTENTS NOTE |
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| Title |
History and Social Aspects of Sourdough / |
| Statement of responsibility |
Stefan Cappelle, Lacaze Guylaine, M. Gänzle -- |
| Title |
Chemistry of Cereal Grains / |
| Statement of responsibility |
Peter Koehler, Herbert Wieser -- Technology of Baked Goods / |
| -- |
Maria Ambrogina Pagani, Gabriella Bottega -- |
| Title |
Technology of Sourdough Fermentation and Sourdough Applications / |
| Statement of responsibility |
Aldo Corsetti -- |
| Title |
Taxonomy and Biodiversity of Sourdough Yeasts and Lactic Acid Bacteria / |
| Statement of responsibility |
Geert Huys, Heide-Marie Daniel, Luc De Vuyst -- |
| Title |
Physiology and Biochemistry of Sourdough Yeasts / |
| Statement of responsibility |
M. Elisabetta Guerzoni, Diana I. Serrazanetti -- |
| Title |
Physiology and Biochemistry of Lactic Acid Bacteria / |
| Statement of responsibility |
Michael Gänzle, Marco Gobbetti -- |
| Title |
Sourdough: A Tool to Improve Bread Structure / |
| Statement of responsibility |
Sandra Galle -- |
| Title |
Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast / |
| Statement of responsibility |
Kati Katina, Kaisa Poutanen -- |
| Title |
Sourdough and Gluten-Free Products / |
| Statement of responsibility |
Elke K. Arendt, Alice V. Moroni -- |
| Title |
Sourdough and Cereal Beverages / |
| Statement of responsibility |
Jussi Loponen, Juhani Sibakov -- |
| Title |
Perspectives / |
| Statement of responsibility |
Michael Gänzle, Marco Gobbetti. |
| 520 ## - SUMMARY, ETC. |
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| Summary, etc |
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. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Cooking (Sourdough) |
| Form subdivision |
Handbooks, manuals, etc. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name as entry element |
Sourdough bread. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Gobbetti, Marco, |
| Relator term |
editor. |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Gänzle, Michael, |
| Relator term |
editor. |
| 906 ## - LOCAL DATA ELEMENT F, LDF (RLIN) |
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| a |
7 |
| b |
cbc |
| c |
origres |
| d |
2 |
| e |
ncip |
| f |
20 |
| g |
y-gencatlg |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
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| Koha item type |
Books |
