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Title Yeasts in foods and beverages / Amparo Querol, Graham Fleet, (eds.)
Published Berlin : Springer, [2006]


Location Call no. Vol. Availability
 MELB  664.68 Que/Yif  AVAILABLE
Description viii, 453 pages : illustrations (some color) ; 24 cm
Series Yeast handbook ; v. 2
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
Summary "Drawing upon the expertise of leading yeast researchers, this book provides a comprehensive account of the ecology, physiology, biochemistry, molecular biology and genomics of the diverse range of yeast species associated with the production of foods and beverages."--Jacket
Bibliography Includes bibliographical references and index
Notes Print version record
In Springer e-books
Subject Fermented foods.
Yeast fungi -- Biotechnology.
Yeast fungi -- Industrial applications.
Yeast, Dried.
Author Fleet, G. H. (Graham H.), 1946-
Querol, Amparo.
LC no. 2005934303
ISBN 3540283889