Yeasts in food Beneficial and detrimental aspects

Yeasts play a crucial role in the sensory quality of a wide range of foods. This book provides a comprehensive review of the methods for their detection, identification and analysis as well as the role of yeasts in several food products including dairy products, meat, fruit, bread and beverages.

Saved in:
Bibliographic Details
Other Authors: Boekhout, T.
Format: eBook
Language: English
Published: Cambridge : Woodhead Publishing Ltd, 2003.
Series: Woodhead Publishing in food science, technology, and nutrition ; 81.
Subjects:
Yeast.
Leavening agents.
Food contamination.
elektronické knihy
electronic books
ISBN: 9781845698485
9781855737068
9780849319266
Physical Description: 1 online zdroj (512 p.)

Cover

Table of contents

LEADER 04272cam a2200421 a 4500
001 79484
003 CZ ZlUTB
005 20240911215218.0
006 m o d
007 cr |n
008 110401s2003 xxk s 000 0 eng
020 |a 9781845698485  |q (ebook) 
020 |a 9781855737068 
020 |a 9780849319266 
035 |a (OCoLC)798341627 
040 |a AU@  |b eng  |c AU@  |d OCLCO  |d N$T  |d E7B  |d KNOVL  |d OCLCF  |d COO  |d KNOVL 
245 0 0 |a Yeasts in food  |h [elektronický zdroj] :  |b Beneficial and detrimental aspects /  |c edited by T Boekhout. 
260 |a Cambridge :  |b Woodhead Publishing Ltd,  |c 2003. 
300 |a 1 online zdroj (512 p.) 
490 1 |a Woodhead Publishing series in food science, technology and nutrition ;  |v 81 
505 0 |a Yeast biodiversity-- Detection, enumeration and isolation of yeasts-- Methods to identify yeasts-- PCR methods for tracing and detection of yeasts in the food chain-- Data processing-- Spoilage yeasts with emphasis on the genus Zygosaccharomyces-- Yeast stress response to food preservation systems-- Yeasts in dairy products-- Yeasts in meat and meat products-- Yeasts in fruit and fruit products-- Yeasts in bread and baking products-- Non-alcoholic beverages and yeasts-- Brewing yeasts-- Wine yeasts-- Yeasts and soy products-- Mixed microbial fermentations of chocolate and coffee-- Traditional fermented products from Africa, Latin America and Asia. 
520 |a Yeasts play a crucial role in the sensory quality of a wide range of foods. This book provides a comprehensive review of the methods for their detection, identification and analysis as well as the role of yeasts in several food products including dairy products, meat, fruit, bread and beverages.  |b Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors. Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control. With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality. 
545 0 |a Teun Boekhout and Vincent Robert both work at the distinguished Centraalbureau voor Schimmelcultures (CBS) in The Netherlands, noted for its work on yeasts. Dr Boekhout is editor of The yeasts: a taxonomic study, the standard work in its field. 
504 |a Includes bibliographical references at the end of each chapters and index. 
590 |a Knovel Library  |b ACADEMIC - Food Science 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
650 0 |a Yeast. 
650 0 |a Leavening agents. 
650 0 |a Food contamination. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Boekhout, T. 
776 0 8 |i Print version:  |t Yeasts in food : beneficial and detrimental aspects.  |d Cambridge, England ; Boca Raton, Florida : Woodhead Publishing Limited : CRC Press, c2003  |h xxii, 488 pages  |k Woodhead Publishing in food science and technology.  |z 9781855737068  |w 2004295433 
830 0 |a Woodhead Publishing in food science, technology, and nutrition ;  |v 81. 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://app.knovel.com/hotlink/toc/id:kpYFBDA008/yeasts_in_food__beneficial_and_detrimental_aspects  |y Plný text 
992 |a BK  |c KNOVEL 
999 |c 79484  |d 79484 
993 |x NEPOSILAT  |y EIZ 

Similar Items