Yeasts in food and beverages / Amparo Querol, Graham Fleet, (eds.).

In
  • Springer e-books
Series
Edition
  • 1st ed. 2006.
Published
  • Berlin : Springer ©2006
Physical description
1 online resource (453 pages) : illustrations (some color)
ISBN
  • 9783540283980
  • 3540283986
  • 3540283889
  • 9783540283881
  • 128072711X
  • 9781280727115
  • 6610727112
  • 9786610727117
Notes
  • Includes bibliographical references and index.
  • Other format: Print version also available.
  • Reproduction available: Springer :
  • Reproduction available: Electronic reproduction
  • Mode of access: World Wide Web.
  • English
Contents
  • The Commercial and Community Significance of Yeasts in Food and Beverage Production -- Taxonomic and Ecological Diversity of Food and Beverage Yeasts -- Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages -- Yeast Ecological Interactions. Yeast'Yeast, Yeast'Bacteria, Yeast'Fungi Interactions and Yeasts as Biocontrol Agents -- Physiological and Molecular Responses of Yeasts to the Environment -- Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts -- Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains -- Carbohydrate Metabolism -- Yeasts as Biocatalysts -- Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts -- Food and Beverage Spoilage Yeasts -- The Public Health and Probiotic Significance of Yeasts in Foods and Beverages -- The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits.
Related item
Genre
  • Bibliography
  • Ebooks
  • Electronic books
  • Electronic books.
  • Handbooks and manuals.
  • Illustrated
  • text
Language
  • English
Internet Resources
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