Yeasts in Food and Beverages
| Autor Corporativo: | |
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| Otros Autores: | , |
| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
Berlin, Heidelberg :
Springer Berlin Heidelberg : Imprint: Springer,
2006.
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| Edición: | 1st ed. 2006. |
| Colección: | The Yeast Handbook,
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| Materias: | |
| Acceso en línea: | https://doi.org/10.1007/978-3-540-28398-0 |
Tabla de Contenidos:
- 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.