Coverart for item
The Resource Yeasts in food : Beneficial and detrimental aspects, edited by T Boekhout, (electronic book)

Yeasts in food : Beneficial and detrimental aspects, edited by T Boekhout, (electronic book)

Label
Yeasts in food : Beneficial and detrimental aspects
Title
Yeasts in food
Title remainder
Beneficial and detrimental aspects
Statement of responsibility
edited by T Boekhout
Contributor
Subject
Language
eng
Summary
Yeasts play a crucial role in the sensory quality of a wide range of foods. This book provides a comprehensive review of the methods for their detection, identification and analysis as well as the role of yeasts in several food products including dairy products, meat, fruit, bread and beverages.
Member of
Biographical or historical data
Teun Boekhout and Vincent Robert both work at the distinguished Centraalbureau voor Schimmelcultures (CBS) in The Netherlands, noted for its work on yeasts. Dr Boekhout is editor of The yeasts: a taxonomic study, the standard work in its field.
Cataloging source
AU@
Dewey number
664.68
Index
no index present
LC call number
TP248.27.Y43
Literary form
non fiction
Nature of contents
dictionaries
http://library.link/vocab/relatedWorkOrContributorName
Boekhout, T
Series statement
Woodhead Publishing series in food science, technology and nutrition
Series volume
81
http://library.link/vocab/subjectName
  • Yeast
  • Leavening agents
  • Food contamination
Summary expansion
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
Label
Yeasts in food : Beneficial and detrimental aspects, edited by T Boekhout, (electronic book)
Instantiates
Publication
Antecedent source
file reproduced from original
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Yeast biodiversity-- Detection, enumeration and isolation of yeasts-- Methods to identify yeasts-- PCR methods for tracing and detection of yeasts in the food chain-- Data processing-- Spoilage yeasts with emphasis on the genus Zygosaccharomyces-- Yeast stress response to food preservation systems-- Yeasts in dairy products-- Yeasts in meat and meat products-- Yeasts in fruit and fruit products-- Yeasts in bread and baking products-- Non-alcoholic beverages and yeasts-- Brewing yeasts-- Wine yeasts-- Yeasts and soy products-- Mixed microbial fermentations of chocolate and coffee-- Traditional fermented products from Africa, Latin America and Asia
Control code
KNOVEL798341627
Dimensions
unknown
Extent
1 online resource (512 p.)
File format
unknown
Form of item
online
Isbn
9781845698485
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Quality assurance targets
unknown
Reformatting quality
access
Reproduction note
Electronic resource.
Sound
unknown sound
Specific material designation
remote
Label
Yeasts in food : Beneficial and detrimental aspects, edited by T Boekhout, (electronic book)
Publication
Antecedent source
file reproduced from original
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
mixed
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
Yeast biodiversity-- Detection, enumeration and isolation of yeasts-- Methods to identify yeasts-- PCR methods for tracing and detection of yeasts in the food chain-- Data processing-- Spoilage yeasts with emphasis on the genus Zygosaccharomyces-- Yeast stress response to food preservation systems-- Yeasts in dairy products-- Yeasts in meat and meat products-- Yeasts in fruit and fruit products-- Yeasts in bread and baking products-- Non-alcoholic beverages and yeasts-- Brewing yeasts-- Wine yeasts-- Yeasts and soy products-- Mixed microbial fermentations of chocolate and coffee-- Traditional fermented products from Africa, Latin America and Asia
Control code
KNOVEL798341627
Dimensions
unknown
Extent
1 online resource (512 p.)
File format
unknown
Form of item
online
Isbn
9781845698485
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Quality assurance targets
unknown
Reformatting quality
access
Reproduction note
Electronic resource.
Sound
unknown sound
Specific material designation
remote

Library Locations

Processing Feedback ...