Yeasts in Food and Beverages
- نوع فایل : کتاب
- زبان : انگلیسی
- مؤلف : Graham H Fleet; Amparo Querol
- ناشر : Springer-Verlag Berlin Heidelberg
- چاپ و سال / کشور: 2006
- شابک / ISBN : 9783540283881
Description
1 The Commercial and Community Significance of Yeasts in Food and Beverage Production.- 2 Taxonomic and Ecological Diversity of Food and Beverage Yeasts.- 3 Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages.- 4 Yeast Ecological Interactions. Yeast--Yeast, Yeast--Bacteria, Yeast--Fungi Interactions and Yeasts as Biocontrol Agents.- 5 Physiological and Molecular Responses of Yeasts to the Environment.- 6 Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts.- 7 Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains.- 8 Carbohydrate Metabolism.- 9 Yeasts as Biocatalysts.- 10 Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts.- 11 Food and Beverage Spoilage Yeasts.- 12 The Public Health and Probiotic Significance of Yeasts in Foods and Beverages.- 13 The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits
Yeasts play a key role in the production of many foods and beverages. Drawing upon the expertise of leading yeast researchers, this book provides a comprehensive account of the ecology, physiology, biochemistry, molecular biology, and genomics of the diverse range of yeast species associated with the production of foods and beverages
