Yeasts in food
Subtitle: beneficial and detrimental aspects
By: edited by T. Boekhout, V. Robert.
Contributors: Boekhout, T.; Robert, V. 1965-
Series: Woodhead Publishing in food science and technology
Publisher: Woodhead Pub.; CRC Press
Published: 2003
Place of publication: Cambridge; Boca Raton
Language: eng
Number of pages: 488
Subjects: Yeast.; Leavening agents.; Food contamination.
Notes: Includes bibliographical references and index.
"This edition is published by arrangement with B. Behr's Verlag GmbH & Co. KG, Hamburg, Germany."--T.p. verso.
Table of contents: title: Yeast biodiversity; title: Detection, enumeration and isolation of yeasts; title: Methods to identify yeasts; title: PCR methods for tracing and detection of yeasts in the food chain; title: Data processing; title: Spoilage yeasts with emphasis on the genus Zygosaccharomyces; title: Yeast stress response to food preservations systems; title: Yeasts in dairy products; title: Yeasts in meat and meat products; title: Yeasts in fruit and fruit products; title: Yeasts in bread and baking products; title: Non-alcoholic beverages and yeasts; title: Brewing yeasts; title: Wine yeasts; title: Yeasts and soy products; title: Mixed microbial fermentations of chocolate and coffee; title: Traditional fermented products from Africa, Latin America and Asia.