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Perspectives

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Handbook on Sourdough Biotechnology

Abstract

This chapter reviews the principal aspects described in this book and highlights some of the main perspectives in the short and medium term. Critical considerations and new perspectives, based on the point of view of the editors, are reviewed for the main aspects of sourdough such as microbial ecology, product quality, nutrition, and industrial and artisanal uses.

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Author information

Authors and Affiliations

  1. Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Canada

    Michael Gänzle

  2. Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Bari, Italy

    Marco Gobbetti

Authors
  1. Michael Gänzle
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  2. Marco Gobbetti
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Corresponding author

Correspondence to Michael Gänzle .

Editor information

Editors and Affiliations

  1. Dept. of Soil, Plant and Food Science, University of Bari Aldo Moro, Piazza Umberto 1, Bari, 70121, Italy

    Marco Gobbetti

  2. University of Alberta, Dept of Agricultural, Food, and Nutrition, Edmonton, T6G 2P5, Alberta, Canada

    Michael Gänzle

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Gänzle, M., Gobbetti, M. (2013). Perspectives. In: Gobbetti, M., Gänzle, M. (eds) Handbook on Sourdough Biotechnology. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-5425-0_12

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