Yeasts in Food. Beneficial and detrimental aspects.

TY - CHAP

T1 - Yeasts in Food. Beneficial and detrimental aspects.

AU - Boekhout, Teun

AU - Robert, Vincent

AU - Phaff, Herman

PY - 2003

Y1 - 2003

N2 - Maximizing the benefits of yeast while minimizing their detrimental effects requires a thorough understanding of their complex characteristics and how to best manipulate them. 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 contributors and editors look 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.

AB - Maximizing the benefits of yeast while minimizing their detrimental effects requires a thorough understanding of their complex characteristics and how to best manipulate them. 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 contributors and editors look 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.

KW - #303

M3 - Chapter

SN - 978-3-86022-961-3

T3 - Woodhead publications, Cambridge

BT - Yeasts in Food. Beneficial and detrimental aspects.

ER -