|
" Yeasts in food : "
edited by T. Boekhout, V. Robert
| Document Type
|
:
|
BL
|
| Record Number
|
:
|
593518
|
| Doc. No
|
:
|
b422737
|
| Title & Author
|
:
|
Yeasts in food : : beneficial and detrimental aspects /\ edited by T. Boekhout, V. Robert
|
| Publication Statement
|
:
|
Cambridge :: Woodhead Publishing ;Boca Raton :: CRC Press,, c2003
|
| Page. NO
|
:
|
xxii, 488 p. :: ill. (some col.) ;; 24 cm
|
| ISBN
|
:
|
185573706X (Woodhead)
|
|
|
:
|
: 0849319269 (CRC Press)
|
| Notes
|
:
|
"Dedicated to the memory of Prof. Dr. Herman Phaff"--P. [iii]
|
|
|
:
|
"This edition published by arrangement with B. Behr's Verlag GmbH & Co. KG, Hamburg, Germany."--T.p. verso
|
| Bibliographies/Indexes
|
:
|
Includes bibliographical references and index
|
| Contents
|
:
|
Yeast biodiversity -- Detection, enumeration and isolation of yeasts -- Methods to identify yeasts -- PCR methods for tracing and detection of yeasts in the food chain -- Data processing -- Spoilage yeasts with emphasis on the genus Zygosaccharomyces -- Yeast stress response to food preservations systems -- Yeasts in dairy products -- Yeasts in meat and meat products -- Yeasts in fruit and fruit products -- Yeasts in bread and baking products -- Non-alcoholic beverages and yeasts -- Brewing yeasts -- Wine yeasts -- Yeasts and soy products -- Mixed microbial fermentations of chocolate and coffee -- Traditional fermented products from Africa, Latin America and Asia
|
| Subject
|
:
|
Yeast
|
| Subject
|
:
|
Leavening agents
|
| Subject
|
:
|
Food contamination
|
| Added Entry
|
:
|
Boekhout, T
|
|
|
:
|
Robert, V., (Vincent),1965-
|
|
|
:
|
Phaff, Herman
|
| |