ISBN 10: 3540283889 / ISBN 13: 9783540283881
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Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: 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 to impact on food safety. Drawing upon the expertise of leading yeast 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. Codice inventario libreria

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Riassunto: 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 p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development ? learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question ? why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.

Sinossi: 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 leading yeast 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.

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Querol, Amparo and Graham Fleet:
Editore: Berlin , Heidelberg , New York : Springer (2006)
ISBN 10: 3540283889 ISBN 13: 9783540283881
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Descrizione libro Berlin , Heidelberg , New York : Springer, 2006. Gebundene Ausgabe, neuwertig; Condizione libro: Wie neu. VIII, 453 Seiten : Ill., graph. Darst. , 24 cm Buch ist in einwandfreiem Zustand ! Contents 1 The Commercial and Community Significance of Yeasts in Food and Beverage Production Graham H. Fleet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2 Taxonomic and Ecological Diversity of Food and Beverage Yeasts Patrizia Romano, Angela Capece and Lene Jespersen . . . . . . . . . . . . . . . . . . 13 3 Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages M.T. Fernández-Espinar, P. Martorell, R. de Llanos and Amparo Querol . . . . . . 55 4 Yeast Ecological Interactions. Yeast–Yeast, Yeast–Bacteria, Yeast–Fungi Interactions and Yeasts as Biocontrol Agents Bennie C. Viljoen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83 5 Physiological and Molecular Responses of Yeasts to the Environment Graeme M. Walker and Patrick Van Dijck . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 111 6 Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts Eladio Barrio, Sara S. González, Armando Arias, Carmela Belloch and Amparo Querol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 153 7 Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains Ursula Bond and Anders Blomberg . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 175 8 Carbohydrate Metabolism J. Richard Dickinson and Arthur L. Kruckeberg . . . . . . . . . . . . . . . . . . . . . . . . 215 9 Yeasts as Biocatalysts Pierre Strehaiano, Felipe Ramon-Portugal and Patricia Taillandier . . . . . . . . . . 243viii Contents 10 Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts Charles A. Abbas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 285 11 Food and Beverage Spoilage Yeasts Malcolm Stratford . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 335 12 The Public Health and Probiotic Significance of Yeasts in Foods and Beverages Graham H. Fleet and Roostita Balia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 381 13 The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits Kevin J. Verstrepen, Paul J. Chambers and Isak S. Pretorius . . . . . . . . . . . . . . 399 Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 445 Sprache: Englisch Gewicht in Gramm: 900. Codice libro della libreria 216151

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Descrizione libro Springer, 2006. Hardcover. Condizione libro: Used; Very Good. Ships from the UK within 24 hours. Volume Two. No Dustjacket. Codice libro della libreria BBI2178198

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Descrizione libro Springer, 2006. Hardcover. Condizione libro: New. book. Codice libro della libreria 3540283889

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Descrizione libro Springer-Verlag Berlin and Heidelberg GmbH and Co. KG, 2006. HRD. Condizione libro: New. New Book. Delivered from our US warehouse in 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND.Established seller since 2000. Codice libro della libreria IP-9783540283881

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Descrizione libro Springer, 2006. Hardback. Condizione libro: NEW. 9783540283881 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Codice libro della libreria HTANDREE0332042

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Descrizione libro Springer-Verlag Berlin and Heidelberg GmbH and Co. KG, 2006. HRD. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days.THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice libro della libreria IP-9783540283881

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Descrizione libro Springer-Verlag Gmbh Jan 2006, 2006. Buch. Condizione libro: Neu. 244x193x32 mm. Neuware - 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 p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development - learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question - why another book There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats. 453 pp. Englisch. Codice libro della libreria 9783540283881

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Amparo Querol
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Descrizione libro Springer-Verlag Gmbh Jan 2006, 2006. Buch. Condizione libro: Neu. 244x193x32 mm. Neuware - 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 p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development - learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question - why another book There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats. 453 pp. Englisch. Codice libro della libreria 9783540283881

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Descrizione libro Springer-Verlag Gmbh Jan 2006, 2006. Buch. Condizione libro: Neu. 244x193x32 mm. Neuware - 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 p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development - learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question - why another book There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats. 453 pp. Englisch. Codice libro della libreria 9783540283881

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Amparo Querol
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Descrizione libro Springer-Verlag Gmbh Jan 2006, 2006. Buch. Condizione libro: Neu. 244x193x32 mm. Neuware - 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 p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development - learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question - why another book There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats. 453 pp. Englisch. Codice libro della libreria 9783540283881

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