Titolo: Yeasts in Food
Casa editrice: Chapman and Hall/CRC
Data di pubblicazione: 2003
Condizione libro: very good
Gently used. Expect delivery in 20 days. Codice inventario libreria 9780849319266-3
Riassunto: Maximising the benefits of yeast while minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated. This book describes 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 book looks at the role of yeasts in particular types of food. 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.
Teun Boekhout works 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.
Vincent Robert works at the distinguished Centraalbureau voor Schimmelcultures (CBS) in The Netherlands, noted for its work on yeasts.
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