Yeasts In Food
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Yeasts In Food And Beverages
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Author : Amparo Querol
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-12-30
Yeasts In Food And Beverages written by Amparo Querol and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-12-30 with Science categories.
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 in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.
Handbook Of Food Spoilage Yeasts Second Edition
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Author : Tibor Deak
language : en
Publisher: CRC Press
Release Date : 2007-11-16
Handbook Of Food Spoilage Yeasts Second Edition written by Tibor Deak and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-16 with Technology & Engineering categories.
Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates new insights in taxonomy and phylogeny, detection and identification, and the physiological and genetic background of yeast stress responses, and introduces novel and improved processing, packaging, and storage technologies. Including 30 new tables, 40 new figures, 20 percent more species, and more than 2000 references, this second edition provides an unparalleled overview of spoilage yeasts, delivering comprehensive coverage of the biodiversity and ecology of yeasts in a wide variety food types and commodities. Beginning with photographic examples of morphological and phenotypic characteristics, the book considers changes in taxonomy and outlines ecological factors with new sections on biofilms and interactions. It examines the yeast lifecycle, emphasizing kinetics and predictive modeling as well as stress responses; describes the regulation of metabolic activities; and looks at traditional and alternative methods for the inhibition and inactivation of yeasts. The book introduces molecular techniques for identification, enumeration, and detection and points to future developments in these areas. An entirely new chapter explores novel industrial applications of yeasts in food fermentation and biotechnology. Providing a practical guide to understanding the ecological factors governing the activities of food borne yeasts, Handbook of Food Spoilage Yeasts, Second Edition lays the foundation for improved processing technologies and more effective preservation and fermentation of food and beverage products.
Yeasts In Food
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Author : T Boekhout
language : en
Publisher: Elsevier
Release Date : 2003-05-07
Yeasts In Food written by T Boekhout and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-05-07 with Technology & Engineering categories.
Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors. 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. 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. With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality. Describes the enormous range of yeasts together with methods for detection, identification and analysis Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques Examines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee
Yeasts In Food
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Author : T. Boekhout
language : en
Publisher:
Release Date : 2003
Yeasts In Food written by T. Boekhout and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Food contamination categories.
Use Of Yeast Biomass In Food Production
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Author : Anna Halasz
language : en
Publisher: Routledge
Release Date : 2017-09-29
Use Of Yeast Biomass In Food Production written by Anna Halasz and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-29 with Technology & Engineering categories.
Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food Production provides up-to-date information regarding the chemical composition and biochemistry of yeasts, discusses the biotechnological basis of yeast production and possibilities for influencing yeast biomass composition using new techniques in molecular biology. The book examines techniques for producing yeast protein concentrates (and isolates) while still retaining their functional properties and nutritive values, as well as the various uses for these materials and their derivatives in different branches of the food industry. Finally, the book explores possibilities for the production and industrial use of other yeast components, such as nucleic acids, nucleotides, cell wall polysaccharides, autolysates, and extracts. Food microbiologists and technologists, as well as biotechnologists, will discover that this book is an invaluable reference resource.
Yeasts For Food And Other Purposes
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Author : Jeanne Colbert Johnson
language : en
Publisher: Noyes Publications
Release Date : 1977
Yeasts For Food And Other Purposes written by Jeanne Colbert Johnson and has been published by Noyes Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Levure - Brevets d'invention categories.
Yeast
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Author : Antonio Morata
language : en
Publisher: BoD – Books on Demand
Release Date : 2017-11-08
Yeast written by Antonio Morata and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-08 with Technology & Engineering categories.
Yeast - Industrial Applications is a book that covers applications and utilities of yeasts in food, chemical, energy, and environmental industries collected in 12 chapters. The use of yeasts in the production of metabolites, enzymatic applications, fermented foods, microorganism controls, bioethanol production, and bioremediation of contaminated environments is covered showing results, methodologies, and processes and describing the specific role of yeasts in them. The traditional yeast Saccharomyces cerevisiae is complemented in many applications with the use of less known non-Saccharomyces yeasts that now are being used extensively in industry. This book compiles the experience and know-how of researchers and professors from international universities and research centers.
From Traditional To Modern Progress Of Molds And Yeasts In Fermented Food Production
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Author : Wanping Chen
language : en
Publisher: Frontiers Media SA
Release Date : 2022-06-30
From Traditional To Modern Progress Of Molds And Yeasts In Fermented Food Production written by Wanping Chen and has been published by Frontiers Media SA this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-30 with Science categories.
Yeast And Moulds
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Author : Phil A. Voysey
language : en
Publisher:
Release Date : 2007
Yeast And Moulds written by Phil A. Voysey and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Yeast fungi categories.
A review of the nature of yeasts and moulds, their significance in food manufacturing environments, and methods of controlling them.
Yeasts In Biotechnology
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Author : Thalita Peixoto Basso
language : en
Publisher: BoD – Books on Demand
Release Date : 2019-08-07
Yeasts In Biotechnology written by Thalita Peixoto Basso and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-07 with Medical categories.
This book offers a broad understanding of several ways in which yeasts can be applied to the biotechnology industry. The seven chapters are grouped into three sections (apart from the "Introduction" section). The Animal Nutrition section comprises two chapters dealing with the utilization of yeast as a probiotic for animal nutrition. The Food Industry section addresses the utilization of yeast in food products. Finally, the Industrial Bioproducts section deals with the development of new yeast platforms as cell factories for biochemical production.