Yeasts in food Beneficial and detrimental aspects

• 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.)

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.

Table of Contents:

• 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.