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The Yeast Handbook

Yeasts in Food and Beverages

Editors: Querol, Amparo, Fleet, Graham H. (Eds.)

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About this book

Yeasts play a key role in the production of many foods and beverages. This role now extends beyond their widely recognized contributions to the production of alcoholic beverages and bread to include the production of many food ingredients and additives, novel uses as probiotic and biocontrol agents, their significant role as spoilage organisms, and their potential impact on food safety. 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.

About the authors

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 within the Food Science and Technology Unit, at the University of New South Wales. He has been active as a teacher and researcher in the fields of food microbiology, food biotechnology and yeast technology since 1975 and has authored numerous publications, reviews and books on the occurrence and significance of yeasts in food and beverage production.

Table of contents (13 chapters)

Table of contents (13 chapters)
  • The Commercial and Community Significance of Yeasts in Food and Beverage Production

    Pages 1-12

    Fleet, Professor Graham

  • Taxonomic and Ecological Diversity of Food and Beverage Yeasts

    Pages 13-53

    Romano, Patrizia (et al.)

  • Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages

    Pages 55-82

    Espinar, M. T. Fernández (et al.)

  • Yeast Ecological Interactions. Yeast'Yeast, Yeast'Bacteria, Yeast'Fungi Interactions and Yeasts as Biocontrol Agents

    Pages 83-110

    Viljoen, Bennie C.

  • Physiological and Molecular Responses of Yeasts to the Environment

    Pages 111-152

    Walker, Graeme M. (et al.)

Buy this book

eBook $259.00
price for USA in USD (gross)
  • ISBN 978-3-540-28398-0
  • Digitally watermarked, DRM-free
  • Included format: PDF
  • ebooks can be used on all reading devices
  • Immediate eBook download after purchase
Hardcover $399.99
price for USA in USD
  • ISBN 978-3-540-28388-1
  • Free shipping for individuals worldwide
  • Immediate ebook access, if available*, with your print order
  • Usually dispatched within 3 to 5 business days.
Softcover $329.99
price for USA in USD
  • ISBN 978-3-642-06660-3
  • Free shipping for individuals worldwide
  • Immediate ebook access, if available*, with your print order
  • Usually dispatched within 3 to 5 business days.
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Bibliographic Information

Bibliographic Information
Book Title
Yeasts in Food and Beverages
Editors
  • Amparo Querol
  • Graham H. Fleet
Series Title
The Yeast Handbook
Copyright
2006
Publisher
Springer-Verlag Berlin Heidelberg
Copyright Holder
Springer-Verlag Berlin Heidelberg
eBook ISBN
978-3-540-28398-0
DOI
10.1007/978-3-540-28398-0
Hardcover ISBN
978-3-540-28388-1
Softcover ISBN
978-3-642-06660-3
Series ISSN
2626-885X
Edition Number
1
Number of Pages
VIII, 453
Topics

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