Yeasts in food : beneficial and detrimental aspects /
Yeasts in food : beneficial and detrimental aspects /
edited by T. Boekhout, V. Robert.
- Cambridge : Boca Raton : Woodhead Publishing ; CRC Press, c2003.
- xxii, 488 pages : illustrations (some colour) ; 24 cm.
"Dedicated to the memory of Prof. Dr. Herman Phaff"--P. [iii] "This edition published by arrangement with B. Behr's Verlag GmbH & Co. KG, Hamburg, Germany."--T.p. verso.
Includes bibliographical references and index.
Yeast biodiversity -- Detection, enumeration and isolation of yeasts -- Methods to identify yeasts -- PCR methods for tracing and detection of yeasts in the food chain -- Data processing -- Spoilage yeasts with emphasis on the genus Zygosaccharomyces -- Yeast stress response to food preservations systems -- Yeasts in dairy products -- Yeasts in meat and meat products -- Yeasts in fruit and fruit products -- Yeasts in bread and baking products -- Non-alcoholic beverages and yeasts -- Brewing yeasts -- Wine yeasts -- Yeasts and soy products -- Mixed microbial fermentations of chocolate and coffee -- Traditional fermented products from Africa, Latin America and Asia.
185573706X (Woodhead) 0849319269 (CRC Press)
Yeast.
Leavening agents.
Food contamination.
Yeast.
Food contamination.
"Dedicated to the memory of Prof. Dr. Herman Phaff"--P. [iii] "This edition published by arrangement with B. Behr's Verlag GmbH & Co. KG, Hamburg, Germany."--T.p. verso.
Includes bibliographical references and index.
Yeast biodiversity -- Detection, enumeration and isolation of yeasts -- Methods to identify yeasts -- PCR methods for tracing and detection of yeasts in the food chain -- Data processing -- Spoilage yeasts with emphasis on the genus Zygosaccharomyces -- Yeast stress response to food preservations systems -- Yeasts in dairy products -- Yeasts in meat and meat products -- Yeasts in fruit and fruit products -- Yeasts in bread and baking products -- Non-alcoholic beverages and yeasts -- Brewing yeasts -- Wine yeasts -- Yeasts and soy products -- Mixed microbial fermentations of chocolate and coffee -- Traditional fermented products from Africa, Latin America and Asia.
185573706X (Woodhead) 0849319269 (CRC Press)
Yeast.
Leavening agents.
Food contamination.
Yeast.
Food contamination.