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Search Enter keywords, a title or a report id number below. In All Categories --------------------- Telecom & Computing Business & Finance Mfg & Construction Pharma & Healthcare Consumer & Retail Gov & Public Sector Energy & Transport Country Reports Company Reports --------------------- Transcripts Advanced      Select a currency for use throughout the site Australia Dollars Canada Dollars Euro Japan Yen Sweden Kroner Switzerland Francs UK Pounds US Dollars Viewing report Order by Fax Printer Friendly PDF Brochure Send to Friend Enquire before Buying Hard Copy Yeasts in Food Woodhead Publishing Ltd, May 2003, Pages: 512   Description     Table of Contents        Enquire before Buying    Send to a Friend   Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors. Yeasts in food begins by describing 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 bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. 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. With its distinguished editors and international team of over 30 contributors, Yeasts in food will be a standard reference for the food industry in maximising the contribution of yeasts to food quality. About the Editors Teun Boekhout and Vincent Robert both work at the distinguished Centraalbureau voor Schimmelcultures (CBS) in The Netherlands, noted for its work on yeasts. Dr Boekhout is editor of The yeasts: a taxonomic study, the standard work in its field. Customers who bought this item also bought The 2009 World Market Forecasts for Imported Human Blood, Prepared Animal Blood, Toxins, Cultures of Micro-Organisms, and Similar Products Excluding Yeasts The 2009 World Forecasts of Human Blood, Prepared Animal Blood, Toxins, Cultures of Micro-Organisms, and Similar Products Excluding Yeasts Export Supplies The 2009-2014 World Outlook for Baking Powder and Yeast Understanding and Measuring the Shelf-Life of Food Handbook of Fermented Meat and Poultry The 2009-2014 World Outlook for Brewers', Primary Grown, and Torule Yeast, Yeast Extracts, and Other Yeast Products In-depth Research on China Yeast Industry and Analysis of Angel Yeast Co., Ltd Production & Market of Yeast Extract in China Food Fortification and Supplementation: Technological, Safety and Regulatory Aspects The 2007-2012 World Outlook for Baking Powder and Yeast Brewing: New Technologies The 2007-2012 Outlook for Baking Powder and Yeast in Greater China

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