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Sourdough Innovations
Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers’ microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the lates...
Handbook on Sourdough Biotechnology
In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.
Interactions between Bioactive Food Ingredients and Intestinal Microbiota, volume II
This is Volume II of the Research Topic "Interactions between Bioactive Food Ingredients and Intestinal Microbiota". The previous edition can be found here. Numerous microorganisms colonize the gastrointestinal tract playing critical roles concerning digestion and absorption of dietary nutrients and the regulation of important functions, including host metabolism, immunity, and intestinal barrier function. Increasing evidence suggests that food encompassing nutrients and polyphenols are strong drivers shaping the composition and function of the gut microbiota and mediate the host's physiological activities directly or indirectly. However, the mechanisms involved in the interactions between food nutrients/prebiotics, gut microbiota and host health have not been enlightened to a wide extent.
Blood in the Golden Palace
Angelo DeRossi is many things. A successful nightclub owner, an experienced and well respected Dominant in the BDSM scene, and, oh yeah, the oldest son and heir to the DeRossi crime syndicate of Santa Notte. Bound by duty from the day he was born, Angelo has been trained to eventually take over the family business. Whether he wants to or not. Penelope Sweet is your average, low-income twenty-two-year-old. Working part-time as a local barista, Penny is a homebody and a bookworm with a creative mind for cooking. Her lot in life is to keep her head low and get her bills paid. Everything else is window dressing. That is, until she meets the charismatic owner of the infamous club, The Golden Palace. Not only does he seem to take an interest in her, he offers her a job at the club. A job that she will never take. When Penny finds herself at the wrong place in the wrong time, Angelo's façade is tossed aside, and the real man beneath the charm steps into the light. A man of violence and danger. A man Penny now must contend with for months if she's ever to see her freedom again.
Handbook of Plant-Based Fermented Food and Beverage Technology
Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int
Vegetable Matrix as a Source of Nutritional and Microbial Value for Healthy Food
The rising demands in maintaining human wellness through diet have greatly promoted the interest in plant-based or vegetarian diets all over the world. Several government agencies, health/nutrition organizations, and health professionals are emphasizing that regular consumption of fruits and vegetables may provide health benefits and weight management. Fruits and vegetables are recognized as rich in nutritional components, such as fiber, protein, healthy fat, and micronutrients including vitamins, minerals, and phytochemicals. A growing body of scientific evidence supports that phytonutrients may play positive roles in preventing certain diseases, mainly aging-associated diseases. Furthermor...
Cured, Smoked, and Fermented
Essays on cured, smoked, and fermented foods from the Proceedings of the Oxford Symposium on Food and Cooking, 2010.
