Yeasts in Food and Beverages
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,...
| Other Authors: | , |
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| Format: | eBook |
| Language: | English |
| Published: |
Berlin, Heidelberg
Springer Berlin Heidelberg
2006, 2006
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| Edition: | 1st ed. 2006 |
| Series: | The Yeast Handbook
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| Subjects: | |
| Online Access: | |
| Collection: | Springer eBooks 2005- - Collection details see MPG.ReNa |
| Summary: | 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 |
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| Physical Description: | VIII, 453 p online resource |
| ISBN: | 9783540283980 |