Now showing items 1-4 of 4

    • Adverse Reactions to Gluten. Exploitation of Sourdough Fermentation 

      Di Cagno R; Rizzello CG; Gobbetti M (Elsevier, 2014)
      Sourdough fermentation is one of the oldest food biotechnologies, which has been studied and recently rediscovered for its effect on the nutritional properties of leavened baked goods. Acidification, proteolysis, and ...
    • The Cheeses of Italy: Science and Technology 

      Gobbetti M; Neviani E; Fox P (Springer International Publishing, 2018)
      This book contains a detailed description of the historical aspects of cheese manufacture, historical information on the most traditional and popular Italian cheese varieties. An overview of cheese production is included, ...
    • Extra-hard varieties 

      Gobbetti M; Di Cagno R (Academic Press Elsevier, 2017)
      Most of the extra-hard varieties are produced in Italy. Some of them, such as Parmigiano Reggiano, Grana Padano, and Pecorino Romano, rank among the most famous international cheeses and have maintained traditional features ...
    • Streptococcus: Introduction 

      Gobbetti M; Calasso M (Elsevier, 2014)
      After taxonomic revisions in recent years, the genus Streptococcus sensu stricto now includes species that may be divided into six major groups along with ‘other’ streptococci remaining ungrouped. Streptococcus spp. make ...