Yeasts in Food and Beverages

Yeasts in Food and Beverages

Detalles Bibliográficos
Autor Corporativo: SpringerLink (Online service)
Otros Autores: Querol, Amparo. (Editor ), Fleet, Graham H. (Editor )
Formato: eBook
Lenguaje:English
Publicado: Berlin, Heidelberg : Springer Berlin Heidelberg : Imprint: Springer, 2006.
Edición:1st ed. 2006.
Colección:The Yeast Handbook,
Materias:
Microbiology.
Biotechnology.
Food-Biotechnology.
Applied Microbiology.
Food Science.
Acceso en línea:https://doi.org/10.1007/978-3-540-28398-0
LEADER 02180nam a22003615i 4500
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005 20191026152643.0
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008 100301s2006 gw | s |||| 0|eng d
020 |a 9783540283980 
024 7 |a 10.1007/978-3-540-28398-0  |2 doi 
040 |a Sistema de Bibliotecas del Tecnológico de Costa Rica 
245 1 0 |a Yeasts in Food and Beverages  |c edited by Amparo Querol, Graham H. Fleet. 
250 |a 1st ed. 2006. 
260 # # |a Berlin, Heidelberg :  |b Springer Berlin Heidelberg :  |b Imprint: Springer,  |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 
490 1 |a The Yeast Handbook, 
505 0 |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. 
650 0 |a Microbiology. 
650 0 |a Biotechnology. 
650 0 |a Food-Biotechnology. 
650 1 4 |a Microbiology. 
650 2 4 |a Applied Microbiology. 
650 2 4 |a Biotechnology. 
650 2 4 |a Food Science. 
700 1 |a Querol, Amparo.  |e editor. 
700 1 |a Fleet, Graham H.  |e editor. 
710 2 |a SpringerLink (Online service) 
773 0 |t Springer eBooks 
856 4 0 |u https://doi.org/10.1007/978-3-540-28398-0 

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