| Document Type
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BL
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| Record Number
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973818
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| Doc. No
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b728188
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| Main Entry
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Deák, Tibor.
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| Title & Author
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Handbook of food spoilage yeasts /\ Tibor Deák.
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| Edition Statement
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2nd ed.
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| Publication Statement
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Boca Raton, FL :: Taylor & Francis Group,, ©2008.
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| Page. NO
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1 online resource (1 volume)
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| ISBN
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142004494X
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: 9781420044942
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| Notes
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"A CRC title."
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| Bibliographies/Indexes
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Includes bibliographical references and indexes.
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| Contents
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Characteristics and Properties of Foodborne Yeasts; Morphological and Physiological Characteristics; Biochemical Characteristics; Molecular Characteristics; ; Classification of Yeasts; Traditional Classification; Molecular Taxonomy and Phylogeny; Current Classification of Yeasts; Overview of Selected Yeast Taxa; ; Ecology; Biodiversity of Yeasts in Natural Habitats; Ecological Factors; ; Outline of Metabolism; Nutrients; Substrate Transport; Intermediary Metabolism; Alcoholic Fermentation; Oxidative Processes; Regulation; ; Growth, Life Cycle,
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Death; Growth Characteristics; Death and Inactivation; Cell Cycle; Stress Responses; ; Preservation: Inhibition and Inactivation; Heat inactivation; Refrigeration and Freezing; Dehydration (Drying); Irradiation; Alternative and Novel Preservation Technologies; Chemical Inhibition; Sanitizers and Disinfectants; Combined Effects; ; Yeasts in Specific Types of Foods; Fruits; Fruit Juices and Soft Drinks; Vegetables; Alcoholic Beverages; Fermented Foods; Bread and Bakery Products; High-Sugar Products; Dairy Products; Meat, Poultry,
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Fish and Seafoods; ; Detection and Enumeration; Conventional Enumeration Techniques; Selective and Differential Media; Rapid and Alternative Methods; ; Identification; Phenotypic Identification Procedures; Identification Kits and Systems; Simplified Identification Schemes; Computer-Assisted Identification; Non-Traditional Identification Techniques; Molecular Techniques; ; Outlook; Potential Exploitation of Yeasts Beyond Making Bread, Beer and Wine; Improvement of Yeast Strains Used in Production; Genomics; ; Appendices; Media for Detection, Enumeration and Identification of Foodborne Yeasts; Simplified Identification for the Most Common Foodborne Yeasts; ; Index of Scientific Names; Subject Index
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| Subject
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Food spoilage.
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| Subject
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Food-- Microbiology.
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| Subject
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Yeast fungi.
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| Subject
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Food spoilage.
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| Subject
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Food-- Microbiology.
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| Subject
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TECHNOLOGY ENGINEERING-- Food Science.
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| Subject
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Yeast fungi.
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| Subject
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Food Microbiology.
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| Subject
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Yeasts.
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| Subject
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Food Preservation.
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| Dewey Classification
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664
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| LC Classification
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QR115.D348 2008eb
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| NLM classification
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QW 180.5.Y3D278h 2007
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