Yeasts in food and beverages / Amparo Querol, Graham Fleet (eds.)
Tipo de material:
TextoSeries The yeast handbook ; 2Detalles de publicación: Berlin : Springer, 2006 Descripción: VIII, 453 p. ; 24 cmISBN: 3-540-28388-9Tema(s): Alimentos -- Microbiología | LevadurasResumen: Yeasts play a key role in the production of many foods and beverages. This role now extends beyond their widely recognized contributions to the production of alcoholic beverages and bread to include the production of many food ingredients and additives, novel uses as probiotic and biocontrol agents, their significant role as spoilage organisms, and their potential impact on food safety. 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.Resumen: Índice: 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. 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 Carbohyd... Etc.
| 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® | 3742172409 |
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Yeasts play a key role in the production of many foods and beverages. This role now extends beyond their widely recognized contributions to the production of alcoholic beverages and bread to include the production of many food ingredients and additives, novel uses as probiotic and biocontrol agents, their significant role as spoilage organisms, and their potential impact on food safety. 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.
Índice: 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. 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 Carbohyd... Etc.
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