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Yeasts in Food and Beverages

  • Amparo Querol
  • Graham Fleet

Table of contents

  1. Front Matter
    Pages i-viii
  2. Patrizia Romano, Angela Capece, Lene Jespersen
    Pages 13-53
  3. M. T. Fernández Espinar, P. Martorell, R. de Llanos, Amparo Querol
    Pages 55-82
  4. Graeme M. Walker, Patrick Van Dijck
    Pages 111-152
  5. Eladio Barrio, Sara S. González, Armando Arias, Carmela Belloch, Amparq Querol
    Pages 153-174
  6. J. Richard Dickinson, Arthur L. Kruckeberg
    Pages 215-242
  7. Pierre Strehaiano, Felipe Ramon-Portugal, Patricia Taillandier
    Pages 243-283
  8. Malcolm Stratford
    Pages 335-379
  9. Back Matter
    Pages 445-453

About this book

Introduction

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.

Keywords

Mikrobiologie, Hefe Public Health Vitamin additives biochemistry biotechnology, yeast brewing science chemistry ecology food safety metabolism microbiology, yeast physiology probiotic yeast

Editors and affiliations

  • Amparo Querol
    • 1
  • Graham Fleet
    • 2
  1. 1.Dept. of Food BiotechnologyInstitiute of Agrochemistry and Food TechnologyBurjassotSpain
  2. 2.School of Chemical SciencesUniversity of New South WalesSydneyAustralia

Bibliographic information

Industry Sectors
Pharma
Chemical Manufacturing
Biotechnology
Consumer Packaged Goods