2006, ISBN: 9783540283980
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… Mehr…
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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 … Mehr…
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ISBN: 9783540283980
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2006, ISBN: 9783540283980
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… Mehr…
ISBN: 9783540283980
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 … Mehr…
ISBN: 9783540283980
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 … Mehr…
2006, ISBN: 9783540283980
eBooks, eBook Download (PDF), Auflage, [PU: Springer-Verlag], [ED: 1], Springer-Verlag, 2006
2006, ISBN: 9783540283980
eBooks, eBook Download (PDF), 2006, [PU: Springer Berlin], Springer Berlin, 2006
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Detailangaben zum Buch - Yeasts in Food and Beverages
EAN (ISBN-13): 9783540283980
ISBN (ISBN-10): 3540283986
Erscheinungsjahr: 2006
Herausgeber: Springer Berlin
453 Seiten
Sprache: eng/Englisch
Buch in der Datenbank seit 2007-06-13T21:02:41+02:00 (Berlin)
Detailseite zuletzt geändert am 2024-01-12T18:16:08+01:00 (Berlin)
ISBN/EAN: 9783540283980
ISBN - alternative Schreibweisen:
3-540-28398-6, 978-3-540-28398-0
Alternative Schreibweisen und verwandte Suchbegriffe:
Autor des Buches: graham, quero, fleet
Titel des Buches: bever, yeast food
Daten vom Verlag:
Autor/in: Amparo Querol; Graham H. Fleet
Titel: The Yeast Handbook; Yeasts in Food and Beverages
Verlag: Springer; Springer Berlin
453 Seiten
Erscheinungsjahr: 2006-12-30
Berlin; Heidelberg; DE
Sprache: Englisch
309,23 € (DE)
317,90 € (AT)
354,00 CHF (CH)
Available
VIII, 453 p.
EA; E107; eBook; Nonbooks, PBS / Biologie/Mikrobiologie; Mikrobiologie (nicht-medizinisch); Verstehen; Mikrobiologie, Hefe; Public Health; Vitamin; additives; biochemistry; biotechnology, yeast; brewing science; chemistry; ecology; food safety; metabolism; microbiology, yeast; physiology; probiotic; yeast; C; Microbiology; Industrial Microbiology; Biotechnology; Food Science; Biomedical and Life Sciences; Biotechnologie; Lebensmittel- und Getränketechnologie; BC
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.Up-to-date overview on yeast food and beverages Written by respected experts High standard reference work with exclusive, up-to-date references Includes supplementary material: sn.pub/extras
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0003540283889 Yeasts in Food and Beverages (The Yeast Handbook, Band 2)
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