Yeasts in food : beneficial and detrimental aspects /

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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...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Otros Autores: Boekhout, T. (Editor ), Robert, V. (Editor )
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Boca Raton, FL : Cambridge : CRC Press ; Woodhead Publishing, 2003.
Colección:Woodhead Publishing in food science and technology ; 81.
Temas:
Yeast.
Leavening agents.
Food contamination.
Food Contamination
Levure.
Agents de levage.
Aliments > Contamination.
Acceso en línea:Texto completo

MARC

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040 |a NLGGC  |b eng  |e fobidrtb  |e pn  |c NLGGC  |d OPELS  |d OCLCF  |d YDXCP  |d OCLCQ  |d D6H  |d S2H  |d OCLCO  |d OCLCQ 
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020 |a 9781855737068  |q (electronic bk.) 
020 |z 9781845698485 
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035 |a (OCoLC)839638974 
050 4 |a TP248.27.Y43 
082 0 4 |a 664.68 
245 0 0 |a Yeasts in food :  |b beneficial and detrimental aspects /  |c ed. by T. Boekhout and V. Robert. 
260 |a Boca Raton, FL :  |b CRC Press ;  |a Cambridge :  |b Woodhead Publishing,  |c 2003. 
300 |a 1 online resource (488 pages). 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing series in food science and technology ;  |v 81 
520 |a 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 analysisDiscusses spoilage yeasts, methods of control and stress responses to food preservation techniquesExamines 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. 
650 0 |a Yeast. 
650 0 |a Leavening agents. 
650 0 |a Food contamination. 
650 2 |a Food Contamination  |0 (DNLM)D005506 
650 6 |a Levure.  |0 (CaQQLa)201-0025264 
650 6 |a Agents de levage.  |0 (CaQQLa)000316791 
650 6 |a Aliments  |x Contamination.  |0 (CaQQLa)201-0017024 
650 7 |a Food contamination.  |2 fast  |0 (OCoLC)fst00930746 
650 7 |a Leavening agents.  |2 fast  |0 (OCoLC)fst00995185 
650 7 |a Yeast.  |2 fast  |0 (OCoLC)fst01182596 
700 1 |a Boekhout, T.  |4 edt 
700 1 |a Robert, V.  |4 edt 
830 0 |a Woodhead Publishing in food science and technology ;  |v 81. 
856 4 0 |u https://sciencedirect.uam.elogim.com/science/book/9781855737068  |z Texto completo 

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