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|Discovery, characterization, and databases of enzymes from sourdough
|Sourdough enzymes have not been investigated in wide scale yet. Therefore, this chapter summarizes the main strategies and techniques used for the identification of sourdough enzymes together with the compilation of this information in databases for a wide variety of applications. The chapter describes a panel of methods based on different approaches, such as biochemical and molecular techniques for the identification of several key microbial enzymes emerged from sourdough or a combination thereof. Review includes information on the enzymes in carbohydrate metabolism, protein metabolism, phenolic metabolism, and stress metabolism together with enzymatic formation of bioactive compounds in sourdough. © 2024 selection and editorial matter, Marco Garcia-Vaquero and João Miguel F. Rocha.
|Appears in Collections:
|Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
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checked on Feb 26, 2024
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