TY  - BOOK
AU  - Querol,Amparo,ed
AU  - Fleet,G.H.,ed
TI  - Yeasts in food and beverages
SN  - 3540261001 (hbk. : alk. paper vol 1)
U1  - 579.562  
PY  - 2006///
CY  - Berlin
PB  - Springer
KW  - Yeast
KW  - Yeast fungi
KW  - Biotechnology
KW  - Industrial applications
N1  - Includes bibliographical references and index; The Commercial and Community Significance of Yeasts in Food and Beverage Production.- Taxonomic and Ecological Diversity of Food and Beverage Yeasts.- Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages.- Yeast Ecological Interactions. Yeast'Yeast, Yeast'Bacteria, Yeast'Fungi Interactions and Yeasts as Biocontrol Agents.- Physiological and Molecular Responses of Yeasts to the Environment.- Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts.- Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains.- Carbohydrate Metabolism.- Yeasts as Biocatalysts.- Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts.- Food and Beverage Spoilage Yeasts.- The Public Health and Probiotic Significance of Yeasts in Foods and Beverages.- The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits
ER  -