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Yeasts in Food and Beverages

By: Amparo Querol (Editor), Graham H. Fleet (Editor)

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Hardcover | 10 January 2006

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Hardcover
464 Pages

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23.39 x 15.6 x 3.51

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As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development - learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question - why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.

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Non-Fiction Science Biology, Life Sciences Microbiology excluding Medical Engineering & Technology Industrial Chemistry & Manufacturing Technologies Industrial Chemistry Food & Beverage Technology Biochemical Engineering Biotechnology

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Published: 9th October 2011

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The Commercial and Community Significance of Yeasts in Food and Beverage Production	p. 1
Taxonomic and Ecological Diversity of Food and Beverage Yeasts	p. 13
Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages	p. 55
Yeast Ecological Interactions. Yeast-Yeast, Yeast-Bacteria, Yeast-Fungi Interactions and Yeasts as Biocontrol Agents	p. 83
Physiological and Molecular Responses of Yeasts to the Environment	p. 111
Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts	p. 153
Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains	p. 175
Carbohydrate Metabolism	p. 215
Yeasts as Biocatalysts	p. 243
Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts	p. 285
Food and Beverage Spoilage Yeasts	p. 335
The Public Health and Probiotic Significance of Yeasts in Foods and Beverages	p. 381
The Development of Superior Yeast Strains for the Foodand Beverage Industries: Challenges, Opportunities and Potential Benefits	p. 399
Index	p. 445
Table of Contents provided by Publisher. All Rights Reserved.

Yeasts in Food and Beverages

At a Glance

Hardcover

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Defective items

You Can Find This Book In

Other Editions and Formats

Paperback

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