Yeasts in food : beneficial and detrimental aspects / edited by T. Boekhout and V. Robert
Tipo de material:
TextoSeries Woodhead publishing in food science and technologyDetalles de publicación: Boca Raton : CRC Press, 2003 Descripción: XXII, 488 p. : il. ; 22 cmISBN: 0-8493-1926-9Tema(s): Alimentos fermentados -- Microbiología | LevadurasResumen: Maximising the benefits of yeast while minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated. This book describes the enormous range of yeasts together with methods for detection, identification, and analysis. It then discusses spoilage yeasts, methods of control, and stress responses to food preservation techniques. Against this background, the book looks at the role of yeasts in particular types of food. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control.
| Tipo de ítem | Biblioteca de origen | Colección | Signatura | URL | Estado | Fecha de vencimiento | Código de barras | Reserva de ítems |
|---|---|---|---|---|---|---|---|---|
| Monografías | 02. BIBLIOTECA CAMPUS PUERTO REAL | Recursos Agroalimentarios | 663.12/YEA (Navegar estantería(Abre debajo)) | Texto completo | Disponible Ubicación en estantería | Bibliomaps® | 3742362278 |
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Maximising the benefits of yeast while minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated. This book describes the enormous range of yeasts together with methods for detection, identification, and analysis. It then discusses spoilage yeasts, methods of control, and stress responses to food preservation techniques. Against this background, the book looks at the role of yeasts in particular types of food. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control.
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