Yeasts in Food and Beverages

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Querol, Amparo (Επιμελητής έκδοσης), Fleet, Graham (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Berlin, Heidelberg : Springer Berlin Heidelberg, 2006.
• Θέματα: Life sciences.; Biotechnology.; Microbiology.; Food > Biotechnology.; Life Sciences.; Applied Microbiology.; Food Science.

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,...

Πίνακας περιεχομένων:

• 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.