Inicio Yeasts in Food and Beverages de Amparo Querol (Editor); Graham H. Fleet (Editor) (ISBN: 9783540283881)

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Yeasts in Food and Beverages Tapa dura - 2006 - 2006th Edición

Name: Yeasts in Food and Beverages st 1
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ISBN: 9783540283881

de Amparo Querol (Editor); Graham H. Fleet (Editor)

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Descripción de contraportada

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.

Detalles

Título Yeasts in Food and Beverages
Autor Amparo Querol (Editor); Graham H. Fleet (Editor)
Encuadernación Tapa dura
Número de edición 2006th
Edición 2006
Páginas 453
Volúmenes 1
Idioma ENG
Editorial Springer, Berlin, Germany
Fecha de publicación 2006-01-10
Ilustrado Sí
Features Bibliography, Illustrated, Index, Table of Contents
ISBN 9783540283881 / 3540283889
Peso 1.95 libras (0.88 kg)
Dimensiones 9.4 x 6.3 x 1.1 pulgadas (23.88 x 16.00 x 2.79 cm)
Número de catálogo de la Librería del Congreso de EEUU 2005934303
Dewey Decimal Code 664.68

Acerca del autor

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.

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