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Yeasts in Food and Beverages (The Yeast Handbook)
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From the Back Cover
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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About the Author
Amparo Querol is a Research scientist in the Food Biotechnology Department of the Institute of Agrochemistry and Food Technology (Spanish Council for Scientific Research) and Assistant Professor Food Science and Technologiy at the University of Valencia, Spain. Her research interests include food biotechnology, genomics, systematics, phylogeny and molecular evolution of industrial yeasts. Graham Fleet is a Professor within the Food Science and Technology Unit, at the University of New South Wales. He has been active as a teacher and researcher in the fields of food microbiology, food biotechnology and yeast technology since 1975 and has authored numerous publications, reviews and books on the occurrence and significance of yeasts in food and beverage production.
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Product details
Series: The Yeast Handbook (Book 2)
Paperback: 464 pages
Publisher: Springer; 2006 edition (September 8, 2011)
Language: English
ISBN-10: 3642066607
ISBN-13: 978-3642066603
Product Dimensions:
6.1 x 1 x 9.2 inches
Shipping Weight: 1.5 pounds (View shipping rates and policies)
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Amazon Best Sellers Rank:
#2,454,431 in Books (See Top 100 in Books)
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