Download Yeasts in Food epub book
ISBN:0849319269
Author: Tuen Boekhout,Vincent Robert
ISBN13: 978-0849319266
Title: Yeasts in Food
Format: mbr docx lrf lrf
ePUB size: 1761 kb
FB2 size: 1637 kb
DJVU size: 1597 kb
Language: English
Category: Engineering
Publisher: Chapman and Hall/CRC; 1 edition (May 27, 2003)
Pages: 510

Yeasts in Food by Tuen Boekhout,Vincent Robert



Yeasts in Food Hardcover – May 27 2003.

Teun Boekhout and Vincent Robert. VI. (Utrecht, November 26,2002). Vincent Robert has been the head of the laboratory of food microbiology at the University of Burundi for several years where he developed semi-automated methods for computerbased identification of yeasts. For the purpose of this book we distinguished: 1. yeasts occurring in natural biota and habitats. 2. yeasts occurring on man and other animals. 3. yeasts occurring in man-made environments and with applied importance.

Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Considers the role of yeasts in particular types of food. Contains chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control. Yeasts in Food is a standard reference for the food industry in maximizing the contribution of yeasts to food quality.

T Boekhout, V Robert. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control.

Print Book & E-Book. ISBN 9781855737068, 9781845698485. Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Vincent Robert works at the distinguished Centraalbureau voor Schimmelcultures (CBS) in The Netherlands, noted for its work on yeasts. Affiliations and Expertise. Centraalbureau voor Schimmelcultures, The Netherlands.

Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis.

Today, the impact of yeasts on food and beverage production extends beyond the original and popular notions of bread, beer and wine fermentations by Saccharomyces cerevisiae (Table . ). In a positive context, they contribute to the fer-mentation of a broad range of other commodities, where various yeast species may work in concert with bacteria and filamentous fungi. detrimental aspects of yeasts in foods and beverages. Subsequent chapters in this book will provide more detailed and specific coverage of these concepts. The Informative Process. To effectively exploit and manage the growth and activities of yeasts in foods and beverages, a structured process of knowledge development and understanding is needed, the concepts of which are outlined in Table . (Fleet 1999). Boekhout T, Robert V (2003) Yeasts in foods. Beneficial and detrimental aspects.

With VitalSource, you can save up to 80% compared to print. by: Boekhout, T; Robert, V. Publisher: Woodhead Publishing. Print ISBN: 9781855737068, 185573706X. eText ISBN: 9781855737068, 9781845698485, 1845698487. Save up to 80% by choosing the eTextbook option for ISBN: 9781855737068, 9781845698485, 1845698487. The print version of this textbook is ISBN: 9781855737068, 185573706X.

Maximising the benefits of yeast while minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated. This book describes the enormous range of yeasts together with methods for detection, identification, and analysis. It then discusses spoilage yeasts, methods of control, and stress responses to food preservation techniques. Against this background, the book looks at the role of yeasts in particular types of food. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control.