Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development...

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Fatih Ozogul (Çukurova University, Adana, Turkey) João Miguel Rocha, PhD (Center of Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Porto, Portugal)

Handbook of Sourdough Microbiota and Fermentation

Food Safety, Health Benefits, and Product Development

Fatih Ozogul (Çukurova University, Adana, Turkey), João Miguel Rocha, PhD (Center of Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Porto, Portugal), Elena Bartkiene, PhD (Department of Food Safety and Quality, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania)

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English

Academic Press Inc
23 October 2024

Microbiology (non-medical); Zoology & animal sciences; Food & beverage technology; Animal husbandry

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 to industrial food engineers and technicians, food plant managers, and new product and processing developers/managers in food packaging and preservation.

Edited by: Fatih Ozogul (Çukurova University Adana Turkey), João Miguel Rocha, PhD (Center of Biotechnology and Fine Chemistry, School of Biotechnology, Portuguese Catholic University, Porto, Portugal), Elena Bartkiene, PhD (Department of Food Safety and Quality, Institute of Animal Rearing Technologies, Lithuanian University of Health Sciences, Kaunas, Lithuania)
Imprint: Academic Press Inc
Country of Publication: United States
Dimensions: Height: 276mm, Width: 216mm,
Weight: 1.350kg
ISBN: 9780443186226
ISBN 10: 0443186227
Pages: 494
Publication Date: 23 October 2024
Audience: Professional and scholarly , Undergraduate
Format: Paperback
Publisher's Status: Active

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

Fatih Ozogul is a Professor in the Department of Seafood Processing Technology at Cukurova University in Turkey. He has more than 20 years of practical experience as a researcher/lecturer. 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 250) in the different food science journals, 3 edited books as well as more than 20 chapters in the international food books. His publications have received more than 9000 citations (h-index 51) in Scopus. He is an associate editor of Food Bioscience, Measurement: Food and Frontiers in Microbiology (Food Section) and also editorial board member for Trends in Food Science and Technology and Data in Brief. According to the rankings made by Stanford University, he has been on the list of the World's Top 1% Scientists in the field of Food Science for the last three years. He was ranked among the 0.1% of the world scientists in the field of Agricultural Sciences according to Most Cited Researchers List’ published by Clarivate (Web of Science) Analytics in 2023 and became a ‘Highly Cited Researcher’. 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. Elena Bartkiene is an 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.