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Book synopsis

Yeasts play a key role in the production of many foods and beverages. This role now extends beyond their widely recognized contributions to the production of alcoholic beverages and bread to include the production of many food ingredients and additives, novel uses as probiotic and biocontrol agents, their significant role as spoilage organisms, and their potential impact on food safety. Drawing upon the expertise of leadingyeast researchers, this book provides a comprehensive account of the ecology, physiology, biochemistry, molecular biology, and genomics of the diverse range of yeast species associated with the production of foods and beverages.

Book details

Book category Books in English Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Industrial chemistry

• Full title: Yeasts in Food and Beverages
• Author: A. Querol, G. H. Fleet
• Language: English
• Binding: Hardback
• Number of pages: 453
• EAN: 9783540283881
• ISBN: 3540283889
• ID: 01561028
• Publisher: Springer-Verlag Berlin and Heidelberg GmbH & Co. KG
• Weight: 1053 g
• Dimensions: 235 × 155 × 30 mm
• Date of publishing: 10. January 2006

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