Sie sind bereits eingeloggt. Klicken Sie auf 2. tolino select Abo, um fortzufahren.
Bitte loggen Sie sich zunächst in Ihr Kundenkonto ein oder registrieren Sie sich bei bücher.de, um das eBook-Abo tolino select nutzen zu können.
Comprehensive resource on probiotics as applied to ice cream and frozen desserts, covering fundamentals, development, technology, and quality control Probiotic Ice Cream is the first book to look at probiotics as applied to ice cream and frozen desserts, covering the whole product development process, from essential fundamentals to formulation and characterization of the final product. Written by a highly qualified specialist with significant research experience in this unique field, Probiotic Ice Cream includes information on: Science of probiotic ice cream, covering principles…mehr
Comprehensive resource on probiotics as applied to ice cream and frozen desserts, covering fundamentals, development, technology, and quality control
Probiotic Ice Cream is the first book to look at probiotics as applied to ice cream and frozen desserts, covering the whole product development process, from essential fundamentals to formulation and characterization of the final product.
Written by a highly qualified specialist with significant research experience in this unique field, Probiotic Ice Cream includes information on:
Science of probiotic ice cream, covering principles of probiotics and how to select appropriate probiotic strains for use in ice cream
Physical protection of probiotics in ice cream conditions, as well as nutritional value of functional ice cream for humans
Technology of probiotic ice cream, covering the definition, formulation, and characterization of prebiotic, probiotic, synbiotic and postbiotic ice creams
Quality control, with information on the physico-chemical and rheological properties, sensory properties, and shelf-life evaluation and packaging of probiotic ice cream
Probiotic Ice Cream is an authoritative, comprehensive, and one-of-a-kind reference on the subject, ideal for dairy scientists, frozen desserts manufacturers, supermarkets, and food product developers, as well as students in related programs of study.
Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in D ausgeliefert werden.
Die Herstellerinformationen sind derzeit nicht verfügbar.
Autorenporträt
Dr. Aziz Homayouni-Rad, Professor in Food Science and Technology, Tabriz University of Medical Sciences, Tabriz, Iran. Dr. Homayouni-Rad is a food technologist carrying out research on functional probiotic foods. He has established several studies from molecular identification of probiotic microorganisms to selection, industrial production, delivery vehicles, and clinical study of mentioned beneficial bacteria on human health. He also has expertise on probiotic microencapsulation techniques as well as formulation of probiotic foods and supplements.
Inhaltsangabe
Preface xv Biography xvii Part I The Science of Probiotic Ice Cream 1 1 Ice Cream and Frozen Dairy Desserts: Classification and History 3 1.1 History of Ice Cream Making 3 1.2 Definition of Ice Cream 4 1.3 Classification of Ice Cream 5 1.3.1 Regular Ice Cream Types 8 1.3.2 Chocolate Ice Cream 10 1.3.3 Fruit Ice Cream 11 1.3.4 Nutty Ice Cream 12 1.3.5 Yoghurt Ice Cream 13 1.3.6 Puddings 15 1.3.7 Special Ice Creams 16 1.3.8 Other Types of Ice Cream 18 References 22 2 Probiotics: Definition and Characterization 23 2.1 Introduction 23 2.2 Definition of Probiotics 25 2.3 Types of Probiotics 28 2.3.1 Lactobacillus Genus 29 2.3.1.1 Lactobacillus acidophilus 31 2.3.1.2 Lactobacillus casei 31 2.3.2 Genus Bifidobacterium 32 2.3.2.1 Bifidobacterium lactis 33 2.3.2.2 Bifidobacterium longum 34 2.3.3 Other Lactic Acid Bacteria 34 2.3.4 Nonlactic Acid Bacteria Probiotics 34 2.3.5 Probiotic Yeasts 34 2.4 Health-Promoting Effects of Probiotics 34 2.5 Necessity of Formulating Probiotic Ice Creams 35 2.6 Challenges in Production, Preservation, and Consumption of Probiotic Ice Cream 36 References 38 3 Selection of Appropriate Probiotic Strains for Use in Probiotic Ice Cream 39 3.1 Selection of Appropriate Probiotic Strains for Use in Probiotic Ice Cream 39 3.2 Effect of pH on Growth and Viability of Probiotics in Culture Media 40 3.3 Effect of Different Sucrose Concentrations on the Growth and Viability of Bacteria in the Culture Medium 46 3.4 Effect of Oxygen Scavengers on the Growth Index of Probiotics in the Culture Medium 53 3.5 Effect of Different Processing Temperatures on the Viability Index of Probiotics in the Culture Medium 57 3.6 Selecting Resilient Probiotic Species for Use in Ice Cream 63 3.7 Review of Researches on the Production of Functional Ice Cream 63 3.8 Investigating the Effects of Microencapsulation on the Viability of Probiotics in Various Food Products, Including Ice Cream 64 References 66 4 Physical Protection of Probiotics in Ice Cream Conditions 67 4.1 Encapsulation of Probiotic Bacteria for Use in Ice Cream 67 4.2 Encapsulation 69 4.2.1 Applications of Microencapsulation 70 4.2.2 Materials Used in Microencapsulation 72 4.2.2.1 Calcium Alginate 73 4.2.2.2 Resistant Starch 75 4.2.3 Methods of Encapsulation 77 4.2.3.1 Spray Drying Encapsulation 79 4.2.3.2 Centrifugal Nozzle Spraying Encapsulation 79 4.2.3.3 Emulsification-based Encapsulation 81 References 84 5 Nutritional Value of Functional Ice Cream 85 5.1 Nutritional Value of Ice Cream 85 5.1.1 Energy Content of Ice Cream 86 5.1.2 Caloric Content of Ice Cream 87 5.1.3 Protein Content in Ice Cream 89 5.1.4 Fat Content in Ice Cream 90 5.1.5 Carbohydrate Content in Ice Cream 90 5.1.6 Mineral Content in Ice Cream 92 5.1.7 Vitamins in Ice Cream 93 5.1.8 Digestibility of Ice Cream 93 References 94 Part II The Technology of Probiotic Ice Cream 95 6 Probiotic Ice Cream (Definition, Formulation, and Characterization) 97 6.1 Definition of Probiotic Ice Cream 97 6.2 Design of Probiotic Ice Cream 98 6.3 Probiotic Ice Cream Characterization 98 6.4 Technology of Probiotic Ice Cream Production 99 6.5 Adding Free and Microencapsulated Probiotic Bacteria into the Ice Cream 101 References 104 7 Prebiotic Ice Cream (Definition, Formulation, and Characterization) 105 7.1 Definition of Prebiotic Ice Cream 105 7.2 Prebiotics 105 7.2.1 Classifications of Prebiotics 106 7.2.1.1 Lactulose 106 7.2.1.2 Lactosaccharose 107 7.2.1.3 Isomalto-oligosaccharides 108 7.2.1.4 Xylo-oligo-saccharides 108 7.2.1.5 Fructo-oligosaccharides 109 7.2.1.6 Galacto-oligosaccharides 109 7.2.1.7 Soy Oligosaccharides 111 7.2.1.8 Resistant Starch 111 7.2.1.9 Dietary Fiber 112 7.3 Design of Prebiotic Ice Cream 113 7.4 Prebiotic Ice Cream Characterization 113 7.5 Technology of Prebiotic Ice Cream Production 114 References 115 8 Synbiotic Ice Cream (Definition, Formulation, and Characterization) 117 8.1 Definition of Synbiotic Ice Cream 117 8.2 Design of Synbiotic Ice Cream 118 8.3 Synbiotic Ice Cream Characterization 118 8.4 Technology of Synbiotic Ice Cream Production 118 References 120 9 Postbiotic Ice Cream (Definition, Formulation, and Characterization) 121 9.1 Definition of Postbiotic Ice Cream 121 9.2 Postbiotics 122 9.3 Design of Postbiotic Ice Cream 122 9.4 Postbiotic Ice Cream Characterization 123 9.5 Technology of Postbiotic Ice Cream Production 123 References 124 10 Functional Ice Cream (Ingredients and Processing) 127 10.1 Ice Cream Composition and Formulation 127 10.1.1 Total Solid Ingredients 127 10.1.2 Milk Fat 128 10.1.3 Milk Solids-Non-fat (MSNF) 130 10.1.4 Sweeteners 132 10.1.5 Stabilizers 133 10.1.6 Emulsifiers 138 10.1.7 Flavors and Colors 140 10.1.8 Water Content and Gases in Ice Cream 141 10.1.9 Optional Ingredients and Components in Ice Cream Formulation 141 10.2 Stages of Ice Cream Production 142 10.2.1 Mix Calculations 142 10.2.2 Preparing Ice Cream Mixture 147 10.2.3 Homogenization 148 10.2.4 Pasteurization 152 10.2.5 Aging of Mix 155 10.2.6 Aeration, Freezing, Packaging, and Hardening 156 References 169 11 Ice Cream as a Probiotic/Prebiotic Delivery Vehicle 171 11.1 Ice Cream as a Probiotic/Prebiotic Delivery Vehicle 171 11.2 Challenges Toward Adding Probiotics into Ice Cream 174 References 177 Part III Quality Control 179 12 Physicochemical, Rheological, and Microbial Properties of Probiotic Ice Cream 181 12.1 The Properties of Probiotic Ice Cream 181 12.2 Physical Properties 182 12.2.1 Surface Tension and Interfacial Tension 182 12.2.2 Stability 183 12.2.3 Density 184 12.2.4 Acidity 184 12.2.5 Surface Adsorption 185 12.2.6 Freezing Point 185 12.2.7 Ice Cream Melting Rate 185 12.2.8 Aeration Capability 187 12.3 Chemical Properties 187 12.3.1 Gel Formation 187 12.3.1.1 Gel Formation in Ice Cream 188 12.4 Rheological Properties 189 12.4.1 Apparent and True Viscosity 189 12.4.2 Determination of Rheological Properties 190 12.4.3 Factors Affecting the Viscosity of Ice Cream mix 192 12.4.4 Methods for Evaluating Ice Cream Mix Viscosity 192 12.4.5 Application of Mixture Viscosity in Freezer Design and Prediction of Final Product Quality 193 12.5 Microbial Properties of Ice Cream 193 12.6 Ice Cream Microstructure 194 12.6.1 Observation of Ice Cream Microstructure 195 12.6.2 Determination of Fat Structure in Ice Cream 195 12.6.3 Analysis of Images Obtained from Ice Cream Microstructure 196 12.7 Quality Control of Ice Cream in Practice 198 12.7.1 Physicochemical Controls 199 12.7.1.1 Measurement of Moisture and Dry Matter in Ice Cream 199 12.7.1.2 Measurement of Ice Cream Acidity 200 12.7.1.3 Measurement of Ice Cream Overrun 200 12.7.1.4 Measurement of Ice Cream Fat Percentage 201 12.7.1.5 Identification of the Type of Fat Used in Ice Cream 201 12.7.1.6 Sucrose Percentage Measurement 203 12.7.1.7 Measurement of MSNF in Ice Cream 203 12.7.2 Microbiological Controls 204 12.7.2.1 Preparation of Various Dilutions from Solid and Liquid Food Materials 205 12.7.2.2 Enumeration of Aerobic Bacteria 206 12.7.2.3 Enumeration of Coliform Bacteria 206 12.7.2.4 Enumeration of E. coli 207 12.7.2.5 Enumeration of Staphylococcus (Staph) 207 12.7.2.6 Enumeration of Mold and Yeast 208 12.7.2.7 Enumeration of Salmonella 208 12.7.2.8 Quantifying Probiotic Microorganisms in Probiotic Ice Cream 209 References 210 13 Sensory Properties of Probiotic Ice Cream 211 13.1 Sensory Evaluation of Ice Cream 211 13.1.1 Sensory Evaluation of Probiotic Ice Cream 213 13.1.2 Sensory Properties of Probiotic Ice Cream 214 13.2 Examination of Various Aspects of Ice Cream Quality 214 13.2.1 Taste 215 13.2.2 Body 217 13.2.3 Texture 218 13.2.4 Color 219 13.2.5 Appearance 219 13.2.6 Melting 220 13.2.7 Packaging 220 References 221 14 Shelf-Life Evaluation of Probiotic Ice Cream 223 14.1 Ice Cream Shelf Life 223 14.2 Factors Affecting Ice Cream Shelf Life 224 14.2.1 Raw Materials 225 14.2.1.1 Milk 225 14.2.1.2 Cream 226 14.2.1.3 Condensed Milk 226 14.2.1.4 Starter Culture 226 14.2.1.5 Fruits 227 14.2.1.6 Other Raw Materials 227 14.3 Shelf Life of Frozen Foods 227 14.3.1 Effect of Microorganisms 227 14.3.2 Movement of Ice Crystals in Food Systems 228 14.3.3 Physicochemical Reactions 228 14.3.4 Time-Temperature Tolerance (TTT) 229 14.3.5 PPP Factors (Product Quality, Processing, and Packaging) 229 14.3.6 Glass Transition State 229 14.3.7 Knowledge About the Product 230 14.3.8 Targeted Tests 230 14.3.9 Accelerated Tests 230 14.3.10 Cold Chain 231 14.4 Determining Shelf Life in Practice 233 14.4.1 Determining Shelf Life with Storage Tests 233 14.4.2 Ice Cream Shelf Life 234 14.4.2.1 Effect of Temperature Fluctuations and Ice Crystal Recrystallization on Shelf Life 234 14.4.2.2 Role of Stabilizers in Shelf Life 235 14.4.2.3 Role of Communication in Ice Cream Shelf Life 236 14.4.2.4 Methods to Increase Ice Cream Shelf Life 236 References 237 Index 239
Preface xv Biography xvii Part I The Science of Probiotic Ice Cream 1 1 Ice Cream and Frozen Dairy Desserts: Classification and History 3 1.1 History of Ice Cream Making 3 1.2 Definition of Ice Cream 4 1.3 Classification of Ice Cream 5 1.3.1 Regular Ice Cream Types 8 1.3.2 Chocolate Ice Cream 10 1.3.3 Fruit Ice Cream 11 1.3.4 Nutty Ice Cream 12 1.3.5 Yoghurt Ice Cream 13 1.3.6 Puddings 15 1.3.7 Special Ice Creams 16 1.3.8 Other Types of Ice Cream 18 References 22 2 Probiotics: Definition and Characterization 23 2.1 Introduction 23 2.2 Definition of Probiotics 25 2.3 Types of Probiotics 28 2.3.1 Lactobacillus Genus 29 2.3.1.1 Lactobacillus acidophilus 31 2.3.1.2 Lactobacillus casei 31 2.3.2 Genus Bifidobacterium 32 2.3.2.1 Bifidobacterium lactis 33 2.3.2.2 Bifidobacterium longum 34 2.3.3 Other Lactic Acid Bacteria 34 2.3.4 Nonlactic Acid Bacteria Probiotics 34 2.3.5 Probiotic Yeasts 34 2.4 Health-Promoting Effects of Probiotics 34 2.5 Necessity of Formulating Probiotic Ice Creams 35 2.6 Challenges in Production, Preservation, and Consumption of Probiotic Ice Cream 36 References 38 3 Selection of Appropriate Probiotic Strains for Use in Probiotic Ice Cream 39 3.1 Selection of Appropriate Probiotic Strains for Use in Probiotic Ice Cream 39 3.2 Effect of pH on Growth and Viability of Probiotics in Culture Media 40 3.3 Effect of Different Sucrose Concentrations on the Growth and Viability of Bacteria in the Culture Medium 46 3.4 Effect of Oxygen Scavengers on the Growth Index of Probiotics in the Culture Medium 53 3.5 Effect of Different Processing Temperatures on the Viability Index of Probiotics in the Culture Medium 57 3.6 Selecting Resilient Probiotic Species for Use in Ice Cream 63 3.7 Review of Researches on the Production of Functional Ice Cream 63 3.8 Investigating the Effects of Microencapsulation on the Viability of Probiotics in Various Food Products, Including Ice Cream 64 References 66 4 Physical Protection of Probiotics in Ice Cream Conditions 67 4.1 Encapsulation of Probiotic Bacteria for Use in Ice Cream 67 4.2 Encapsulation 69 4.2.1 Applications of Microencapsulation 70 4.2.2 Materials Used in Microencapsulation 72 4.2.2.1 Calcium Alginate 73 4.2.2.2 Resistant Starch 75 4.2.3 Methods of Encapsulation 77 4.2.3.1 Spray Drying Encapsulation 79 4.2.3.2 Centrifugal Nozzle Spraying Encapsulation 79 4.2.3.3 Emulsification-based Encapsulation 81 References 84 5 Nutritional Value of Functional Ice Cream 85 5.1 Nutritional Value of Ice Cream 85 5.1.1 Energy Content of Ice Cream 86 5.1.2 Caloric Content of Ice Cream 87 5.1.3 Protein Content in Ice Cream 89 5.1.4 Fat Content in Ice Cream 90 5.1.5 Carbohydrate Content in Ice Cream 90 5.1.6 Mineral Content in Ice Cream 92 5.1.7 Vitamins in Ice Cream 93 5.1.8 Digestibility of Ice Cream 93 References 94 Part II The Technology of Probiotic Ice Cream 95 6 Probiotic Ice Cream (Definition, Formulation, and Characterization) 97 6.1 Definition of Probiotic Ice Cream 97 6.2 Design of Probiotic Ice Cream 98 6.3 Probiotic Ice Cream Characterization 98 6.4 Technology of Probiotic Ice Cream Production 99 6.5 Adding Free and Microencapsulated Probiotic Bacteria into the Ice Cream 101 References 104 7 Prebiotic Ice Cream (Definition, Formulation, and Characterization) 105 7.1 Definition of Prebiotic Ice Cream 105 7.2 Prebiotics 105 7.2.1 Classifications of Prebiotics 106 7.2.1.1 Lactulose 106 7.2.1.2 Lactosaccharose 107 7.2.1.3 Isomalto-oligosaccharides 108 7.2.1.4 Xylo-oligo-saccharides 108 7.2.1.5 Fructo-oligosaccharides 109 7.2.1.6 Galacto-oligosaccharides 109 7.2.1.7 Soy Oligosaccharides 111 7.2.1.8 Resistant Starch 111 7.2.1.9 Dietary Fiber 112 7.3 Design of Prebiotic Ice Cream 113 7.4 Prebiotic Ice Cream Characterization 113 7.5 Technology of Prebiotic Ice Cream Production 114 References 115 8 Synbiotic Ice Cream (Definition, Formulation, and Characterization) 117 8.1 Definition of Synbiotic Ice Cream 117 8.2 Design of Synbiotic Ice Cream 118 8.3 Synbiotic Ice Cream Characterization 118 8.4 Technology of Synbiotic Ice Cream Production 118 References 120 9 Postbiotic Ice Cream (Definition, Formulation, and Characterization) 121 9.1 Definition of Postbiotic Ice Cream 121 9.2 Postbiotics 122 9.3 Design of Postbiotic Ice Cream 122 9.4 Postbiotic Ice Cream Characterization 123 9.5 Technology of Postbiotic Ice Cream Production 123 References 124 10 Functional Ice Cream (Ingredients and Processing) 127 10.1 Ice Cream Composition and Formulation 127 10.1.1 Total Solid Ingredients 127 10.1.2 Milk Fat 128 10.1.3 Milk Solids-Non-fat (MSNF) 130 10.1.4 Sweeteners 132 10.1.5 Stabilizers 133 10.1.6 Emulsifiers 138 10.1.7 Flavors and Colors 140 10.1.8 Water Content and Gases in Ice Cream 141 10.1.9 Optional Ingredients and Components in Ice Cream Formulation 141 10.2 Stages of Ice Cream Production 142 10.2.1 Mix Calculations 142 10.2.2 Preparing Ice Cream Mixture 147 10.2.3 Homogenization 148 10.2.4 Pasteurization 152 10.2.5 Aging of Mix 155 10.2.6 Aeration, Freezing, Packaging, and Hardening 156 References 169 11 Ice Cream as a Probiotic/Prebiotic Delivery Vehicle 171 11.1 Ice Cream as a Probiotic/Prebiotic Delivery Vehicle 171 11.2 Challenges Toward Adding Probiotics into Ice Cream 174 References 177 Part III Quality Control 179 12 Physicochemical, Rheological, and Microbial Properties of Probiotic Ice Cream 181 12.1 The Properties of Probiotic Ice Cream 181 12.2 Physical Properties 182 12.2.1 Surface Tension and Interfacial Tension 182 12.2.2 Stability 183 12.2.3 Density 184 12.2.4 Acidity 184 12.2.5 Surface Adsorption 185 12.2.6 Freezing Point 185 12.2.7 Ice Cream Melting Rate 185 12.2.8 Aeration Capability 187 12.3 Chemical Properties 187 12.3.1 Gel Formation 187 12.3.1.1 Gel Formation in Ice Cream 188 12.4 Rheological Properties 189 12.4.1 Apparent and True Viscosity 189 12.4.2 Determination of Rheological Properties 190 12.4.3 Factors Affecting the Viscosity of Ice Cream mix 192 12.4.4 Methods for Evaluating Ice Cream Mix Viscosity 192 12.4.5 Application of Mixture Viscosity in Freezer Design and Prediction of Final Product Quality 193 12.5 Microbial Properties of Ice Cream 193 12.6 Ice Cream Microstructure 194 12.6.1 Observation of Ice Cream Microstructure 195 12.6.2 Determination of Fat Structure in Ice Cream 195 12.6.3 Analysis of Images Obtained from Ice Cream Microstructure 196 12.7 Quality Control of Ice Cream in Practice 198 12.7.1 Physicochemical Controls 199 12.7.1.1 Measurement of Moisture and Dry Matter in Ice Cream 199 12.7.1.2 Measurement of Ice Cream Acidity 200 12.7.1.3 Measurement of Ice Cream Overrun 200 12.7.1.4 Measurement of Ice Cream Fat Percentage 201 12.7.1.5 Identification of the Type of Fat Used in Ice Cream 201 12.7.1.6 Sucrose Percentage Measurement 203 12.7.1.7 Measurement of MSNF in Ice Cream 203 12.7.2 Microbiological Controls 204 12.7.2.1 Preparation of Various Dilutions from Solid and Liquid Food Materials 205 12.7.2.2 Enumeration of Aerobic Bacteria 206 12.7.2.3 Enumeration of Coliform Bacteria 206 12.7.2.4 Enumeration of E. coli 207 12.7.2.5 Enumeration of Staphylococcus (Staph) 207 12.7.2.6 Enumeration of Mold and Yeast 208 12.7.2.7 Enumeration of Salmonella 208 12.7.2.8 Quantifying Probiotic Microorganisms in Probiotic Ice Cream 209 References 210 13 Sensory Properties of Probiotic Ice Cream 211 13.1 Sensory Evaluation of Ice Cream 211 13.1.1 Sensory Evaluation of Probiotic Ice Cream 213 13.1.2 Sensory Properties of Probiotic Ice Cream 214 13.2 Examination of Various Aspects of Ice Cream Quality 214 13.2.1 Taste 215 13.2.2 Body 217 13.2.3 Texture 218 13.2.4 Color 219 13.2.5 Appearance 219 13.2.6 Melting 220 13.2.7 Packaging 220 References 221 14 Shelf-Life Evaluation of Probiotic Ice Cream 223 14.1 Ice Cream Shelf Life 223 14.2 Factors Affecting Ice Cream Shelf Life 224 14.2.1 Raw Materials 225 14.2.1.1 Milk 225 14.2.1.2 Cream 226 14.2.1.3 Condensed Milk 226 14.2.1.4 Starter Culture 226 14.2.1.5 Fruits 227 14.2.1.6 Other Raw Materials 227 14.3 Shelf Life of Frozen Foods 227 14.3.1 Effect of Microorganisms 227 14.3.2 Movement of Ice Crystals in Food Systems 228 14.3.3 Physicochemical Reactions 228 14.3.4 Time-Temperature Tolerance (TTT) 229 14.3.5 PPP Factors (Product Quality, Processing, and Packaging) 229 14.3.6 Glass Transition State 229 14.3.7 Knowledge About the Product 230 14.3.8 Targeted Tests 230 14.3.9 Accelerated Tests 230 14.3.10 Cold Chain 231 14.4 Determining Shelf Life in Practice 233 14.4.1 Determining Shelf Life with Storage Tests 233 14.4.2 Ice Cream Shelf Life 234 14.4.2.1 Effect of Temperature Fluctuations and Ice Crystal Recrystallization on Shelf Life 234 14.4.2.2 Role of Stabilizers in Shelf Life 235 14.4.2.3 Role of Communication in Ice Cream Shelf Life 236 14.4.2.4 Methods to Increase Ice Cream Shelf Life 236 References 237 Index 239
Es gelten unsere Allgemeinen Geschäftsbedingungen: www.buecher.de/agb
Impressum
www.buecher.de ist ein Internetauftritt der buecher.de internetstores GmbH
Geschäftsführung: Monica Sawhney | Roland Kölbl | Günter Hilger
Sitz der Gesellschaft: Batheyer Straße 115 - 117, 58099 Hagen
Postanschrift: Bürgermeister-Wegele-Str. 12, 86167 Augsburg
Amtsgericht Hagen HRB 13257
Steuernummer: 321/5800/1497
USt-IdNr: DE450055826
