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ourdough Innovations: Novel Uses of Metabolites, Enzymes and Microbiota from Sourdough Processing

05 October, 2021

Dear Colleagues,

You or/and your colleagues are invited to EXPRESS THE INTEREST to author the chapter Chapter 6 – Major classes of sourdough enzymes” for the book entitled “Sourdough Innovations: Novel Uses of Metabolites, Enzymes and Microbiota from Sourdough Processing” from CRC Press (Taylor and Francis Group). The content of the book is attached. To that purpose, please just answer to this email with the name, email, affiliation of the corresponding author. It is up to you to choose the corresponding author and co-authors. Please send the required information until next 10th October

This chapter will focus on the main classes of enzymes available in sourdough, cereals and, in general, other breads, bakery products and breadmaking processes, for instance, carbohydrate degrading enzymes, sugar metabolizing enzymes, enzymes involved in amino acid metabolism, fibre degrading/converting enzymes. The title of the chapter can be slightly changed.

Looking forward to hear from you.

 


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