Yeasts in Food

Yeasts in Food
Author :
Publisher : Elsevier
Total Pages : 511
Release :
ISBN-10 : 9781845698485
ISBN-13 : 1845698487
Rating : 4/5 (85 Downloads)

Book Synopsis Yeasts in Food by : T Boekhout

Download or read book Yeasts in Food written by T Boekhout and published by Elsevier. This book was released on 2003-05-07 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors.Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control.With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality. - Describes the enormous range of yeasts together with methods for detection, identification and analysis - Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques - Examines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee


Yeasts in Food Related Books

Yeasts in Food
Language: en
Pages: 511
Authors: T Boekhout
Categories: Technology & Engineering
Type: BOOK - Published: 2003-05-07 - Publisher: Elsevier

DOWNLOAD EBOOK

Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst mi
Yeasts in Food and Beverages
Language: en
Pages: 457
Authors: Amparo Querol
Categories: Science
Type: BOOK - Published: 2006-12-30 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

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
Handbook of Food Spoilage Yeasts
Language: en
Pages: 350
Authors: Tibor Deak
Categories: Technology & Engineering
Type: BOOK - Published: 2007-11-16 - Publisher: CRC Press

DOWNLOAD EBOOK

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include impor
Use of Yeast Biomass in Food Production
Language: en
Pages: 332
Authors: Anna Halasz
Categories: Technology & Engineering
Type: BOOK - Published: 2017-09-29 - Publisher: Routledge

DOWNLOAD EBOOK

Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of
Yeast technology
Language: en
Pages: 459
Authors: Gerald Reed
Categories: Science
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

DOWNLOAD EBOOK

Yeasts are the active agents responsible for three of our most important foods - bread, wine, and beer - and for the almost universally used mind/ personality-a