Yeasts in food Beneficial and detrimental aspects
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...
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| Other Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Cambridge
Woodhead Pub.
2003
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| Series: | Woodhead Publishing in food science and technology
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | Summary: | 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. |
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| Physical Description: | xxii, 488 p. ill. (some col.) 22 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 185573706X 1855737116 (Woodhead, e-book) 0849319269 |
Yeasts in foods and beverages