Yeasts in food : beneficial and detrimental aspects / edited by T. Boekhout, V. Robert.
Material type:
TextCambridge : Woodhead Publishing : Boca Raton : CRC Press, c2003Description: xxii, 488 pages : illustrations (some colour) ; 24 cmISBN: - 185573706X (Woodhead)
- 0849319269 (CRC Press)
| Item type | Current library | Home library | Call number | Copy number | Status | Date due | Barcode |
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Chinhoyi University of Technology Libraries | Chinhoyi University of Technology Libraries | TP 248.27 YEA (Browse shelf(Opens below)) | c. 018503 | Available | BK0014544 |
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| TP 248.27 SAT Comprehensive biotechnology - 2. | TP 248.27 SWA Laboratory manual on biotechnology / | TP 248.27 SWA Laboratory manual on biotechnology / | TP 248.27 YEA Yeasts in food : beneficial and detrimental aspects / | TP 248.3 BAI Biochemical engineering fundamentals. | TP 248.3 BAI Biochemical engineering fundamentals. | TP 248.3 BAI Biochemical engineering fundamentals. |
"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.
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