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Yeasts in Food and Beverages
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€ 374.84
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Description for Yeasts in Food and Beverages
Hardback. Yeasts play a key role in the production of many foods and beverages. 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. Series: The Yeast Handbook. Num Pages: 453 pages, 30 black & white tables, biography. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 235 x 155 x 28. Weight in Grams: 1053.
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 ... Read more
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 ... Read more
Product Details
Format
Hardback
Publication date
2006
Publisher
Springer-Verlag Berlin and Heidelberg GmbH & Co. KG Germany
Number of pages
453
Condition
New
Series
The Yeast Handbook
Number of Pages
453
Place of Publication
Berlin, Germany
ISBN
9783540283881
SKU
V9783540283881
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About N/A
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 ... Read more
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