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Handbook of Sourdough Microbiota and Fermentation
Food Safety, Health Benefits, and Product Development
1st Edition - April 1, 2024
Editors: Fatih Ozogul, João Miguel Rocha, Elena Bartkiene
Paperback ISBN:
9 7 8 - 0 - 4 4 3 - 1 8 6 2 2 - 6
Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and… Read more
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Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development links the cereal and sourdough-based microorganisms, fermentations and microbial metabolites with food hygiene and safety, functional and health promoting properties, and their potential interest to be employed in the agro-food sector and beyond. Structured in a way that provides the latest findings and most recent approaches and trends on sourdough this book also emphasizes the biotechnological aspects, such as fermentation, food processing and the use of beneficial microorganisms and their metabolites in different ways and in different industries. Written by experts from a multidisciplinary perspective, this book is a remarkable reference to a wide range of audiences with different backgrounds, from academics and researchers in food science, through the industrial food engineers and technicians, food plant managers, new product and processing developers/managers in food packaging and preservation, food hazards, food hygiene and safety, food preservation, food quality control, etc.
- Covers how cereal-based and sourdough microorganisms and microbial metabolites can be used to extend the shelf-life of bread and other agro-food products
- Presents microbial safety, fermentations, ropiness of baking-based products, bacterial and mold food spoilage, and the health promotion of sourdough and cereal-based products
- Describes how cereal and sourdough-based products can contribute to convenient, nutritious, stable, natural, low-processed and healthy food
Academics and researchers (food science and engineering, food technologists, microbiologists, molecular biologists, chemists, nutritionists, pharmacists, biotechnologists, etc), through the industrial engineers and technicians (food engineers, food plant managers, new product and processing developers/managers, in food packaging and preservation, food hazards, food hygiene and safety, food preservation, food quality control, etc.) and to the persons in general with interest in all these fields united by a common denominator: the cereal-based sourdough microorganisms, fermentation, metabolites and their resulting products for the market, Students at different levels (B.Sc., M.Sc. and PhD.), Graduate, postgraduate and postdoc students who are conducting research studies in the same field (microbiology, food safety, new product/process development, etc) but also undergraduate students who want to specialize or initiate a research career in one of the areas covered by this book (see above the planned topics of the book), researchers and industry sectors – bakery and other agro-food, nutraceutical (dietary supplements and food additives), cosmetic and pharmaceutical industries
PART I – FOOD HYGIENE AND SAFETY IN SOURDOUGH AND BAKERY PRODUCTS 1. Safety aspect of chemical and physical food safety contaminants on sourdough and bakery products 2. Hazard analysis and critical control points (HACCP) in baking industry 3. Safety aspect of natural starter used in sourdough products 4. Interaction between lactic acid bacteria and food spoilage bacteria in sourdough-based products 5. The impact of the lactic acid bacteria on the food-born pathogens in sourdough-based products 6. Ropiness and bacterial and mould food spoilage in sourdough and bakery products PART II – FUNCTIONAL AND HEALTH PROMOTING PROPERTIES OF SOURDOUGH-BASED MICROBIOTA AND FERMENTATIONS 7. An overview on the microbial diversity in cereals and sourdoughs 8. Decrease the likelihood of food poisoning and respective diseases in sourdough-based products 9. Functional and health promoting properties of lactic acid bacteria (LAB) from sourdough-based and other agro-food products. 10. Functional and health promoting properties of acid-tolerant yeasts from sourdough-based and other agro-food products 11. Sourdough-based and other baking products and their nutritional value and health benefits in gut microbiome and in combating public chronic diseases 12. Sourdough-based microbiota, fermentations and development of taste and aroma active compounds and their impact on the final products and in the global sensorial perception and preferences by the consumers 13. Sourdough-based microbiota, fermentations and the development of antimicrobial and antioxidant metabolites 14. Cereals and sourdough-based microbiota and fermentations as a source of exopolysaccharides (EPS), starch, dietary fibres, phenolic acids, fatty acids, phytosterols and other bioactive compounds 15. Quality, nutritional value, sensory attributes and shelf-life of sourdough breads in comparison with other baking goods resulting from conventional fermentations PART III – PRODUCTS AND APPLICATIONS OF SOURDOUGH BIOTECHNOLOGY IN AGRO-FOOD AND BEYOUND 16. Development of functional breads and other bakery products 17. Use of nonconventional ingredients to develop and improve of functional and biofortified sourdough-based and other bakery products 18. Quality, nutritional value, sensory attributes and shelf-life of gluten-free breads and other gluten-free baking goods 19. The use of sourdough-based microorganisms and metabolites in dairy, feed and pet foods, meat, and non-fermented and fermented beverages 20. The utilisation of sourdough-based microorganisms and metabolites in nutraceuticals (dietary supplements and food additives) 21. The use of sourdough-based microorganisms and metabolites in cosmetic and pharmaceutical products 22. The use of sourdough-based metabolites in biochemical products 23. Innovative sustainable packaging and edible films for sourdough-based products 24. Emerging trends in baking market and consumers’ demands, preferences and acceptance of novel products
- No. of pages: 584
- Language: English
- Published: April 1, 2024
- Imprint: Academic Press
- Paperback ISBN: 9780443186226
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Fatih Ozogul
Fatih Ozogul is a Professor in the Department of Seafood Processing Technology at the Cukurova University. He has more than 18 years of practical experience as researcher/lecturer, working at the Cukurova University. His job also involves teaching in the field of food science and microbiology. He received his PhD from Lincoln University (United Kingdom) in Food Science and Microbiology in 2002. He has many publications in SCI & SCI-E (over 140) in the different food science journals with high impact factors and chapters in international food books. He is an associate editor of Food Bioscience and Frontiers in Microbiology (Food Section) and also serves as an associate editor for Trends in Food Sceince and Technology (Elsevier journal). Beyond his successes as a researcher, he has attended many international conferences as speaker. He plays a role as reviewer in many food science journal and projects for EU (European Union).
Affiliations and expertise
Professor, Department of Seafood Processing Technology, Cukurova University, Balcali, TurkeyJR
João Miguel Rocha
João M. Rocha PhD, is a researcher at Laboratory for Process Engineering, Environment, Biotechnology and Energy (LEPABE), Department of Chemical Engineering (DEQ), Faculty of Engineering, University of Porto (FEUP). His PhD is in Food Science and Engineering from University of Lisboa. He is the Chair, Principal Coordinator and Grant Holder Scientific Representative of the COST Action SOURDOMICS (CA18101) with 55 countries from 5 Continents. He is also Secretary of the General Assembly board of the National Association of Science and Technology Researchers (ANICT). His research activities and interests related with cereal science and sourdough biotechnology encompasses: phenotypic and genotypic screening and characterization of microorganisms; design and development of fermentation processes and starter cultures; production, extraction and purification of functional microbial metabolites; design of innovative food products and processes and valorization of by-products and food wastes; food safety and ascertaining the health promoting effects, environmental sustainability and economic feasibility of food.
Affiliations and expertise
University of PortoEB
Elena Bartkiene
Elena Bartkiene (Doctor of Physical Sciences, Chemistry) professor at Department of Food Safety and Quality and Chief Researcher and Head of Institute of Animal Rearing Technologies in Lithuanian University of Health Sciences (LSMU), author and co-author of more than 120 ISI WOS publications, 2 EPO and 1 national patents. Occupational field: agro-innovations and food / feed (bio)technologies. She is member of Lithuanian Academy of Sciences; Member of ISEKI-Food Association (Vienna, Austria); Member of the Institute of Food Technologists (IFT) (Chicago, USA); Member of the Global Harmonization Initiative (GHI) (Vienna, Austria); Expert of the international programmes - projects at the Lithuanian Science Council (LMT); Expert at the Polish National Science Center; Expert of the Lithuanian Agency for Science, Innovation and Technology (MITA); Reviewer and editor of the national and international scientific journals.
Affiliations and expertise
Lithuanian University of Health Sciences