Please use this identifier to cite or link to this item: https://hdl.handle.net/11147/13808
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dc.contributor.authorElvan, Menşure-
dc.contributor.authorHarsa, Şebnem-
dc.date.accessioned2023-10-03T07:16:25Z-
dc.date.available2023-10-03T07:16:25Z-
dc.date.issued2023-
dc.identifier.isbn9781000899474-
dc.identifier.isbn9780367674977-
dc.identifier.urihttps://doi.org/10.1201/9781003141143-10-
dc.identifier.urihttps://hdl.handle.net/11147/13808-
dc.description.abstractSourdough is a traditional fermented food well known around the world. It contains a wide variety of components, such as cereals and pseudocereals, and is rich in microflora that can potentially be used for enzyme production. Sourdough is a good source of lactic acid bacteria that have high enzyme production capability. Enzymes have different roles during sourdough fermentation: mainly, amylase and xylanase enzymes have important effects in improving texture; protease and phytase enzymes increase the nutritional value of sourdough; lipoxygenase improves the shelf life of products; and esterase plays a leading role in aroma and flavor formation. Additionally, it is possible to isolate sourdough enzymes for their potential to improve the health attributes of other foods, i.e., enzymes to break down gluten, hydrolyze phytic acid, and degrade fructans. Moreover, these enzymes may also be used to improve the technological properties of grain-based foods and beverages. Currently, there are no studies on the large-scale production of enzymes based on sourdough, although microorganisms isolated from sourdough have the potential for industrial-scale food applications as the sourdough microflora and derived enzymes have Generally Recognized as Safe (GRAS) and green label status. This chapter reviews sourdough enzymes and their importance for improving the quality and shelf life of foods in different food industries and products. © 2024 selection and editorial matter, Marco Garcia-Vaquero and João Miguel F. Rocha.en_US
dc.language.isoenen_US
dc.publisherCRC Pressen_US
dc.relation.ispartofSourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processingen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleEnzyme Production From Sourdoughen_US
dc.typeBook Parten_US
dc.authorid0000-0001-6794-299X-
dc.departmentİzmir Institute of Technology. Food Engineeringen_US
dc.identifier.startpage199en_US
dc.identifier.endpage230en_US
dc.identifier.scopus2-s2.0-85168481773en_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıtr
dc.identifier.doi10.1201/9781003141143-10-
dc.authorscopusid57221780242-
dc.authorscopusid6603315098-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.openairetypeBook Part-
item.cerifentitytypePublications-
crisitem.author.dept03.08. Department of Food Engineering-
Appears in Collections:Food Engineering / Gıda Mühendisliği
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
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