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.

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Bibliographic Details
Other Authors Boekhout, T.
Format Electronic eBook
LanguageEnglish
Published Cambridge : Woodhead Publishing Ltd, 2003.
SeriesWoodhead Publishing in food science, technology, and nutrition ; 81.
Subjects
Yeast.
Leavening agents.
Food contamination.
elektronické knihy
electronic books
Online AccessFull text
ISBN9781845698485
1845698487
9781855737068
185573706X
9780849319266
0849319269
1855737116
9781855737112
Physical Description1 online resource (512 pages).

Cover

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.

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