標題: Titlebook: Handbook on Sourdough Biotechnology; Marco Gobbetti,Michael G?nzle Book 2023Latest edition The Editor(s) (if applicable) and The Author(s) [打印本頁] 作者: 不服從 時間: 2025-3-21 19:54
書目名稱Handbook on Sourdough Biotechnology影響因子(影響力)
書目名稱Handbook on Sourdough Biotechnology影響因子(影響力)學科排名
書目名稱Handbook on Sourdough Biotechnology網(wǎng)絡公開度
書目名稱Handbook on Sourdough Biotechnology網(wǎng)絡公開度學科排名
書目名稱Handbook on Sourdough Biotechnology被引頻次
書目名稱Handbook on Sourdough Biotechnology被引頻次學科排名
書目名稱Handbook on Sourdough Biotechnology年度引用
書目名稱Handbook on Sourdough Biotechnology年度引用學科排名
書目名稱Handbook on Sourdough Biotechnology讀者反饋
書目名稱Handbook on Sourdough Biotechnology讀者反饋學科排名
作者: adumbrate 時間: 2025-3-21 23:10 作者: Lyme-disease 時間: 2025-3-22 02:06
Book 2023Latest editionourdough 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,?the improved management and monitoring of its meta-community?and the commercia作者: synovial-joint 時間: 2025-3-22 04:52
Taxonomy and Species Diversity of Sourdough Lactic Acid Bacteria,endent molecular approaches applied on LAB isolates and sourdough samples, respectively. Finally, an overview is given of factors that may influence the taxonomic composition of sourdough ecosystems, such as geographical location, type of cereals and other ingredients, and technological process parameters.作者: construct 時間: 2025-3-22 09:20
biotechnology.Thoroughly updated including four new chapter.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 re作者: 尖牙 時間: 2025-3-22 15:08
History and Social Aspects of Sourdough, the present. Sourdough bread and other sourdough baked goods made from cereals are examples of foods that summarize different types of knowledge, from agricultural practices and technological processes through to cultural heritage. Bread is closely linked to human subsistence in temperate climates 作者: maroon 時間: 2025-3-22 17:20 作者: disciplined 時間: 2025-3-23 00:39
Chemistry of Cereal Grains,used for energy production, for example, by fermentation yielding biogas or bioethanol. The major cereals are wheat, maize, rice, barley, sorghum, millet, oats, and rye. They are grown on nearly 60% of the cultivated land in the world. Wheat, maize, and rice take up the greatest part of the land cul作者: Popcorn 時間: 2025-3-23 05:13
Technology of Sourdough Fermentation and Sourdough Application,ion technology ranges from small bowls used by artisanal bakers to large, stirred fermentation vessels used by industrial bakeries. Application of sourdough on production of baked goods is not limited to wheat and rye breads, it is used for pizza, viennoise pastry, and sweet baked goods like Panetto作者: 偏離 時間: 2025-3-23 06:44
Taxonomy and Species Diversity of Sourdough Lactic Acid Bacteria,hylogenetic position of LAB species found in sourdoughs is discussed, and important problems in taxonomic nomenclature of typical sourdough-associated species are highlighted. Then, a brief history is provided of the approaches most commonly used to isolate LAB strains from sourdough samples. Subseq作者: guardianship 時間: 2025-3-23 12:34
Physiology and Biochemistry of Sourdough Lactic Acid Bacteria and Their impact on Bread Quality,ough as well as the effect of the metabolic activity of lactic acid bacteria on flavor, texture, shelf life, and nutritional properties of leavened baked goods. Lactic acid bacteria are the dominant microorganisms of sourdough. Their metabolic versatility favors adaptation to the various processing 作者: 成績上升 時間: 2025-3-23 17:39 作者: 平常 時間: 2025-3-23 20:24
Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast,, activation of enzymes and their effects on the cereal matrix as well as production of microbial metabolites all produce changes in the dough and bread matrix that also influence the nutritional quality of the products. The nutritional quality is formed through the chemical composition and structur作者: Commonwealth 時間: 2025-3-24 01:49 作者: 駁船 時間: 2025-3-24 05:08 作者: Lethargic 時間: 2025-3-24 07:33 作者: 記憶法 時間: 2025-3-24 12:41
tion, die zu den Periodenmatrizen . und den Parametern . geh?rt (vgl. S. 56). Da .(.) nicht ausgeartet ist, ist die charakteristische Matrix . = .. — . Ω regul?r und die ?Determinante“ |.| = √|.| eine natürliche Zahl (≧1). Demnach gibt es genau |.| linear unabh?ngige intermedi?re Funktionen desselbe作者: 涂掉 時間: 2025-3-24 17:07 作者: antidepressant 時間: 2025-3-24 20:46 作者: 沙漠 時間: 2025-3-25 02:05 作者: 未開化 時間: 2025-3-25 04:27
Markus J. Brandt,Jussi Loponen,Stefan Cappelletion, die zu den Periodenmatrizen . und den Parametern . geh?rt (vgl. S. 56). Da .(.) nicht ausgeartet ist, ist die charakteristische Matrix . = .. — . Ω regul?r und die ?Determinante“ |.| = √|.| eine natürliche Zahl (≧1). Demnach gibt es genau |.| linear unabh?ngige intermedi?re Funktionen desselbe作者: ANN 時間: 2025-3-25 08:42
Bowen Yan,Dan Xution, die zu den Periodenmatrizen . und den Parametern . geh?rt (vgl. S. 56). Da .(.) nicht ausgeartet ist, ist die charakteristische Matrix . = .. — . Ω regul?r und die ?Determinante“ |.| = √|.| eine natürliche Zahl (≧1). Demnach gibt es genau |.| linear unabh?ngige intermedi?re Funktionen desselbe作者: Malaise 時間: 2025-3-25 12:28 作者: Merited 時間: 2025-3-25 16:23 作者: 不愿 時間: 2025-3-25 20:55
Markus J. Brandt . des Geschlechtes ., das die folgende Aufgabe stellt:.Sind (a.,b.) die Koordinaten von p fest gegebenen Punkten, auf C (i=1,2,...p), ferner u.u.),...,U. beliebig gegebene (komplexe) Zahlenwerte, so sollen aus denGleichungen:.die Koordinaten (X.,Y.), (X., Y.), ... , (X., Y.) berechnet werden.作者: MENT 時間: 2025-3-26 00:55
Cristina M. Rosell,Peter Koehlertion, die zu den Periodenmatrizen . und den Parametern . geh?rt (vgl. S. 56). Da .(.) nicht ausgeartet ist, ist die charakteristische Matrix . = .. — . Ω regul?r und die ?Determinante“ |.| = √|.| eine natürliche Zahl (≧1). Demnach gibt es genau |.| linear unabh?ngige intermedi?re Funktionen desselben Typus wie .(.) (vgl. S. 96).作者: LEVY 時間: 2025-3-26 04:56
Markus J. Brandt,Jussi Loponen,Stefan Cappelletion, die zu den Periodenmatrizen . und den Parametern . geh?rt (vgl. S. 56). Da .(.) nicht ausgeartet ist, ist die charakteristische Matrix . = .. — . Ω regul?r und die ?Determinante“ |.| = √|.| eine natürliche Zahl (≧1). Demnach gibt es genau |.| linear unabh?ngige intermedi?re Funktionen desselben Typus wie .(.) (vgl. S. 96).作者: 土坯 時間: 2025-3-26 09:48 作者: Flirtatious 時間: 2025-3-26 12:55 作者: apropos 時間: 2025-3-26 20:04
Taxonomy, Biodiversity, and Physiology of Sourdough Yeasts,Yeasts are unicellular fungi found in many fermented foods. They play an important role in sourdough, by producing CO2 allowing the dough to rise as well as formation of aroma. This chapter describes yeasts usually found in sourdough, including their ecology, evolution, and metabolism.作者: 我吃花盤旋 時間: 2025-3-26 20:57 作者: Respond 時間: 2025-3-27 04:42 作者: 自傳 時間: 2025-3-27 08:43
978-3-031-23086-8The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl作者: 毛細血管 時間: 2025-3-27 10:34 作者: cultivated 時間: 2025-3-27 16:22
Chemistry of Cereal Grains,ad) wheat and spelt wheat (genome AABBDD), the tetraploid durum wheat and emmer (AABB), and the diploid einkorn (AA). . and . are man-made hybrids of durum wheat and rye (AABBRR) and durum wheat and barley (AABBH), respectively [2, 3]. Within each cereal species numerous varieties exist produced by 作者: 偽造 時間: 2025-3-27 18:05 作者: 內向者 時間: 2025-3-28 00:08 作者: Certainty 時間: 2025-3-28 05:47
Nutritional Aspects of Cereal Fermentation with Lactic Acid Bacteria and Yeast,s made through sourdough fermentation [4]. Sourdough fermentation, also in the form of pre-treating raw materials, is again gaining interest also in mixed flour and dietary-fiber-enriched baking [5], where it also can change the properties of the dietary fiber complex. Fermentation has been studied 作者: AGOG 時間: 2025-3-28 07:06
Sourdough and Gluten-Free Products,particular, people who suffer from celiac disease and those who are allergic to gluten ask for high-quality GF products, with the same textural, sensorial, and nutritional properties as their gluten-containing counterparts [5, 6]. Nonetheless, the replacement of gluten with gluten-free ingredients i作者: 潔凈 時間: 2025-3-28 14:23 作者: 不發(fā)音 時間: 2025-3-28 16:28
Perspectives,gruency of lifestyles, phylogeny, and taxonomy that the current taxonomic framework provides for genera of the . clearly indicates the origin of many sourdough microbes [3–5]. For example, . and . species that dominate in many Type II sourdoughs are vertebrate host adapted. Several sourdough isolate作者: Anonymous 時間: 2025-3-28 19:50
al qualities of baked goods, as well as their nutritional and health-promoting properties..Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdo978-3-031-23086-8978-3-031-23084-4作者: 好開玩笑 時間: 2025-3-29 01:20 作者: 口訣法 時間: 2025-3-29 04:53
Lucas von Gastrow,Andrea Gianotti,Pamela Vernocchi,Diana Isabella Serrazanetti,Delphine Sicard作者: 使更活躍 時間: 2025-3-29 08:40 作者: BATE 時間: 2025-3-29 14:10
Book 2023Latest edition 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..Now in its second edition, the Handbook on Sourdough Biotechnology remains the only book dedicated completely to sourdo作者: 鎮(zhèn)痛劑 時間: 2025-3-29 15:37
ers as a society. Language exists between minds, as a way of communicating between them, not as an autonomous process. The logical ‘rules‘ seem to us an epiphe- nomena ·of the neural mechanism, rather than an essential component in language. This view of language has been advocated by an increasing 作者: 打算 時間: 2025-3-29 21:24 作者: 縱欲 時間: 2025-3-30 03:09
,In Vivo Investigation of Protein–Protein Interactions for Helicases Using Tandem Affinity Purificatuble affinity purification steps and are seperated by SDS-PAGE followed by mass spectrometry identification. Each protein identified would represent a physical interaction in the cell. These interactions may potentially be mediated by an RNA/DNA template, for which the helicase would likely be needed to disrupt the secondary structures.作者: prediabetes 時間: 2025-3-30 06:08 作者: BUDGE 時間: 2025-3-30 08:58
Alastair Aitchisonk develops many of the tools of modern research in commutative algebra with a variety of examples and counterexamples. Although the book is essentially self-contained, basic knowledge of commutative and homological algebra is recommended. It addresses graduate students and researchers.作者: 放縱 時間: 2025-3-30 14:00
Radiotherapy Dose Optimization via Clinical Knowledge Based Reinforcement Learningd patients. As this is ongoing research, we generated synthetic phantom patients and associated realistic clinical doses. Our deep learning agent successfully learned correct actions leading to treatment plans similar to past cases ones. The incapacity to reproduce human-like dose plans hinders adop作者: cumber 時間: 2025-3-30 20:01 作者: 分貝 時間: 2025-3-30 23:26 作者: Ovulation 時間: 2025-3-31 02:56 作者: 悄悄移動 時間: 2025-3-31 08:44
Günter Faltinield in the case of rigid body motion and multibody systems. The equations that allow the determination of higher-order accelerations are given for the spatial serial kinematic chains. The results are in a closed-form and coordinate-free. The properties for velocities, accelerations, jerks, and jounces fields are offered for few particular cases.
