The book’s project entitled “Handbook of Sourdough Microbiota and Fermentation: Food Safety, Health Benefits, and Product Development” was accepted and the agreement/contract already signed with ELSEVIER by the editors Fatih Ozögul, João M. Rocha and Elena Bartkienė.
In 2019 (2019-10-22), the researchers who proposed a potential chapter should contact the editors directly if they are still interested in authoring the same chapter or similar. As predicted in 2019, the content of the book was substantially changed during the project proposal preparation, submission and revisions with addition/withdraw/modification of chapter’s titles, etc.
The outline of the book chapters is given in the file attached. Members from SOURDOMICS (and any other researchers) are invited to EXPRESS THEIR INTEREST to author. To that purpose, please send to Professor Fatih Ozögul (firstname.lastname@example.org; email@example.com) the title of selected chapter(s) in addition to the Name, Affiliation and full address, and email address(es). Please, feel free to choose the corresponding author and co-authors of your preference and, later on, the structure of the chapter (yet fitted in the global outlook of the book). The authorship of each chapter can be reviewed by the corresponding author throughout its preparation. Please send the required information as soon as possibl
The ELSEVIER book is estimated to have 26 chapters, ca. 550 pages and 50 illustrations. In addition, each chapter is estimated to have a length of ca. 10.000 to 15.000 words, including tables, figures and references. The content of the book and other documents (Contract Book Contributor Consent to Publish (Elsevier); Permissions Agreement; Manuscript guidelines for English books; and Key-style points), will be sent after the definition of the authorship.
Based on the goals set out in the Memorandum of Understanding (MoU), the Working Group Leaders (WGLs) are preparing Projects of Books to be delivered throughout the 4 years of SOURDOMICS. You are invited to propose the title for one or more chapters that better fits with your expertise and/or interests.
Since the pre-projects in the 1st Open Call (check out at the bottom), the WG leaders have collected a large amount of proposals for chapter’s books. The initial pre-project proposals of books have been developed and restructured and, consequently, the Call for Book’s chapter’s become continuously open. Now WG leaders are negotiating with potential publishers. See the information from the 1st Open Call, contact the Working Group Leaders and send your proposals by filling the form and send to the given contact.
Expressions of interest collection to author a chapter for the forthcoming Springer's book: "Cereals, Baking Doughs, and Breadmaking - Laboratory Methods and Protocols".
Expression of Interest in writing one or more chapters of the forthcoming book “Cereals, Baking Doughs, and Breadmaking – Laboratory Methods and Protocols”, on the scope of the book series Methods and Protocols in Food Science (MeFS) (information in post-scriptum). See attached a brief Description of the Book as well as its Table of Contents. Instructions for Authors also attached.
The book is going to be published by Springer Nature and being edited by myself (João Miguel Rocha (LEPABE, Faculty of Engineering of University of Porto, Portugal) together with Dr. Pasquale Russo (University of Foggia, Italy).
Please feel free to choose the co-authors and the structure of the chapter(s). However, we would kindly ask you to follow as much as possible the required contents of the chapter, indicated in the Book Description and in the Chapter’s Samples given in attachment. The book is estimated to have 27 chapters and ca. 400 pages including illustrations. In addition, each chapter is estimated to have a length of ca. 14,000 words, including tables, figures and references. Authors are expected to deliver the finished manuscript to the Editors before 30th June 2023.
The expression of interest requires the following tentative information to be sent to João M. Rocha (firstname.lastname@example.org):
Thank you in advance and looking forward to hearing from you.
João Miguel Ferreira da Rocha
INFORMATION ABOUT THE BOOK SERIES MeFS (text from the editor of the series)
Book series: Methods and Protocols in Food Science (MeFS) Springer Nature, Cham, Switzerland.
Editor of the book series MeFS: Dr. Anderson S. Sant'Ana (University of Campinas, Brazil).
This series will be part of the SPRINGER PROTOCOLS: https://media.springernature.com/full/springer-cms/rest/v1/content/16774114/data/v1
The Springer Protocols focus on comprehensive laboratory manuals, beginning with basic methodologies and moving on to cover its subject area completely. The goal is to create quality and useful information. The series Methods and Protocols in Food Science (MeFS) will contain volumes within several food science fields.
About the series
Methods and Protocols in Food Science (MeFS) series is devoted to the publication of research protocols and methodologies in all fields of food science. The target audience of the series will be undergraduate, graduate and researchers in the field of food science and correlated areas. The protocols will be organized by field and their further divisions, presented in such a way that the readers will be able to reproduce the experiments in a step-by-step style. Each protocol will be characterized by a brief introductory section, followed by a short aims section, in which the precise purpose of the protocol will be clarified. Then, an in-depth list of materials and reagents required for employing the protocol will be presented, followed by comprehensive and step-by-step procedures on how to perform that experiment. The next section will bring the do’s and don’ts when carrying out the protocol, followed by the main pitfalls that can be faced and how to troubleshoot them. Finally, template results will be presented and their meaning/conclusions addressed. Due to the lack of similar publications in the field, it is expected that the Methods and Protocols in Food Science series will quickly fill an important gap, addressing a common complaint of food scientists, regarding the difficulties in repeating experiments detailed in scientific papers. With this, the series has the potential to become a reference material in food science laboratories of research centers and Universities throughout the world.
|Project of Book||Working Group (WG)||Tentative title of the book||Contact person|
|WG1||WG1. Recovery, characterization and selection of autochthonous conventional & nonconventional (pseudo)cereal seeds
This is an OPEN CALL for book chapter writing.
Developing sustainable and health promoting cereals and pseudocereals:
Conventional and molecular breeding
Editors: Marianna Rakszegi, Maria Papageorgiou, João M. Rocha
Chapter 7. Field management practices to produce nutritional and healthier minor crops (oat, rye, triticale). This chapter will discuss how the different field management practices (low-input, orgaic, fertilization, cultivation etc.) could contribute to the development of healthier minor crops.
Chapter 8. Field management practices to produce nutritional and healthier pseudocereals (amaranth, acha, quinoa, buckwheat and sorghum). This chapter will discuss how the different field management practices (low-input, organic, fertilization, cultivation etc.) could contribute to the development of healthier pseudocereal crops)
Chapter 9. Methodologies for the development of cereals and pseudocereals for improved quality and nutritional value. This chapter will summarise the most important methods used for the analysis of the health promoting compositional properties of the grain and the technological properties which might have influenced by compositional changes. Gluten free aspests could also included.
|From conventional breeding to modern biotechnology for developing sustainable and healthy cereals and pseudocereals||Marianna Rakszegi |
|WG2. Screening and characterization cereal flours and sourdough microbiota |
WG3. Design and development sourdough starter cultures for breadmaking and other agri-food products
|Design sourdough microbiota and starter cultures for industry||Grazina Juodeikiene |
|WG4. Production, extraction and purification functional sourdough metabolites |
WG5. Enzymatic processes based on cereals and sourdough technology
WG6. Project design and development innovative prototypes of products and small-scale processing technologies
WG7. Valorisation of by-products, residues and food wastes throughout the entire value chain
|Innovations in food production: Use of metabolites, enzymes and microbiota from sourdough fermentation||Marco Garcia Vaquero |
|WG8||WG8. Food safety, health promoting, sensorial perception and consumers’ behaviour||Safety, health promoting and consumers’ behaviour of sourdough products||Fatih Ozogul |
|WG9||WG9. Economic feasibility, environmental sustainability and business case development, and team qualification||Life cycle thinking in managing baking business sustainability||Aleksandra Figurek |
* Required field.