Yeasts in food and beverages/ Amparo Querol, Graham Fleet, (eds.).
Material type:
TextSeries: Yeast handbook ; v. 2Publication details: Berlin : Springer, c2006Description: 453 p. : ill. (some col.) ; 24 cmISBN: 3540261001 (hbk. : alk. paper vol 1); 3540283889 (hbk. : alk. paper); 9783540283881 (hbk. : alk. paper)Subject(s): Yeast | Yeast fungi -- Biotechnology | Yeast fungi -- Industrial applicationsDDC classification: 579.562 | Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|
General Books
|
Central Library, Sikkim University General Book Section | 579.562 QUE/Y (Browse shelf(Opens below)) | Available | P24477 |
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.
There are no comments on this title.