Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development (Paperback)

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