{"product_id":"sourdough-innovations-novel-uses-of-metabolites-enzymes-and-microbiota-from-sourdough-processing-paperback","title":"Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMarco Garcia-Vaquero\u003c\/b\u003e (Editor), \u003cb\u003eJoão Miguel F. Rocha\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eSourdough fermentation is a widely used to produce and preserve bread, while increasing the health benefits due to the activity of several microorganisms. This book provides an exploration of health beneficial compounds through the downstream processing of sourdough from cereals, microbiota and enzymes. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMarco Garcia-Vaquero\u003c\/strong\u003e is Assistant Professor in the section of Food and Nutrition at the School of Agriculture and Food Science at University College Dublin (UCD, Ireland). He has a broad research experience in food science research with working experiences in Spain (University of Santiago de Compostela) and Ireland (Teagasc and UCD) where he continues his research in the development of functional foods or nutraceuticals.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eJoão Miguel Rocha\u003c\/strong\u003e holds a 5-year degree in Biological Engineering, specialization in Chemical and Food Technology (University of Minho), and a PhD in Food Science and Engineering (ISA-University of Lisbon). Among complementary professional qualifications are the Life Cycle Assessment (LCA) and HACCP certifications. He is the Chair and Grant Holder Scientific Representative of the COST Action SOURDOMICS (CA18101). Currently, he is also a Secretary of the General Assembly board of the National Association of Science and Technology Researchers (ANICT).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 446\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.94 x 9.21 x 6.14 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 06, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":53125726044467,"sku":"9780367692599","price":156.02,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0300\/5595\/6612\/files\/D0If2pcK-R9780367692599.webp?v=1773260028","url":"https:\/\/www.vysn.com\/products\/sourdough-innovations-novel-uses-of-metabolites-enzymes-and-microbiota-from-sourdough-processing-paperback","provider":"VYSN","version":"1.0","type":"link"}