Yeasts in food and beverages /
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| Imprint: | Berlin ; New York : Springer, c2006. |
|---|---|
| Description: | 453 p. : ill. (some col.) |
| Language: | English |
| Series: | The yeast handbook ; v.2 Yeast handbook ; v.2. |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/6000822 |
Table of Contents:
- 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 Foodand Beverage Industries: Challenges, Opportunities and Potential Benefits
- Index
