Yeasts in Food and Beverages [electronic resource] / edited by Amparo Querol, Graham Fleet.

Return to search

Call Number	579
Title	Yeasts in Food and Beverages edited by Amparo Querol, Graham Fleet.
Physical Description	VIII, 453 p. online resource.
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	Yeasts play a key role in the production of many foods and beverages. This role now extends beyond their widely recognized contributions to the production of alcoholic beverages and bread to include the production of many food ingredients and additives, novel uses as probiotic and biocontrol agents, their significant role as spoilage organisms, and their potential impact on food safety. 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.
Added Author	Querol, Amparo. editor. Fleet, Graham. editor. SpringerLink (Online service)
Subject	LIFE SCIENCES. BIOTECHNOLOGY. MICROBIOLOGY. Food Biotechnology. Life Sciences. Microbiology. Applied Microbiology. Biotechnology. Food Science.
Multimedia	http://dx.doi.org/10.1007/978-3-540-28398-0

Libraries with this item

950	Biomedical and Life Sciences (Springer-11642)

Total Ratings: 0

Copies
MARC Record
Reviews
Details


No records found to display.

03213nam a22005055i 4500

001

vtls001568756

003

VRT

005

20170831184800.0

007

cr nn 008mamaa

008

170831s2006 gw | s |||| 0|eng d

020

$a 9783540283980 $9 978-3-540-28398-0

024

$a 10.1007/978-3-540-28398-0 $2 doi

035

$a (DE-He213)978-3-540-28398-0

039

$y 201708311848 $z santha

050

$a QR1-502

072

$a PSG $2 bicssc

072

$a SCI045000 $2 bisacsh

082

$a 579 $2 23

245

$a Yeasts in Food and Beverages $h [electronic resource] / $c edited by Amparo Querol, Graham Fleet.

264

$a Berlin, Heidelberg : $b Springer Berlin Heidelberg, $c 2006.

300

$a VIII, 453 p. $b online resource.

336

$a text $b txt $2 rdacontent

337

$a computer $b c $2 rdamedia

338

$a online resource $b cr $2 rdacarrier

347

$a text file $b PDF $2 rda

505

$a 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.

520

$a Yeasts play a key role in the production of many foods and beverages. This role now extends beyond their widely recognized contributions to the production of alcoholic beverages and bread to include the production of many food ingredients and additives, novel uses as probiotic and biocontrol agents, their significant role as spoilage organisms, and their potential impact on food safety. 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.

650

$a LIFE SCIENCES.

650

$a BIOTECHNOLOGY.

650

$a MICROBIOLOGY.

650

$a Food $x Biotechnology.

650

$a Life Sciences.

650

$a Microbiology.

650

$a Applied Microbiology.

650

$a Biotechnology.

650

$a Food Science.

700

$a Querol, Amparo. $e editor.

700

$a Fleet, Graham. $e editor.

710

$a SpringerLink (Online service)

773

$t Springer eBooks

776

$i Printed edition: $z 9783540283881

856

$u http://dx.doi.org/10.1007/978-3-540-28398-0

912

$a ZDB-2-SBL

950

$a Biomedical and Life Sciences (Springer-11642)

999

$a VIRTUA

No Reviews to Display

Summary	Yeasts play a key role in the production of many foods and beverages. This role now extends beyond their widely recognized contributions to the production of alcoholic beverages and bread to include the production of many food ingredients and additives, novel uses as probiotic and biocontrol agents, their significant role as spoilage organisms, and their potential impact on food safety. 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.
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.
Subject	LIFE SCIENCES. BIOTECHNOLOGY. MICROBIOLOGY. Food Biotechnology. Life Sciences. Microbiology. Applied Microbiology. Biotechnology. Food Science.
Multimedia	http://dx.doi.org/10.1007/978-3-540-28398-0