Yeasts in food and beverages.
Salvato in:
| Altri autori: | , |
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| Natura: | Libro |
| Lingua: | inglese |
| Pubblicazione: |
Berlin, Germany:
Springer,
2006.
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| Serie: | The Yeast Handbook;
2 |
| Soggetti: | |
| Tags: |
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Sommario:
- 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 Food and Beverage Industries: Challenges, Opportunities and Potential Benefits