Yeasts in Food
eBook - PDF

Yeasts in Food

  1. 512 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Yeasts in Food

About this book

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 is a standard reference for the food industry in maximising the contribution of yeasts to food quality. - Describes the enormous range of yeasts together with methods for detection, identification and analysis - Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques - Examines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee

Frequently asked questions

Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription.
At the moment all of our mobile-responsive ePub books are available to download via the app. Most of our PDFs are also available to download and we're working on making the final remaining ones downloadable now. Learn more here.
Perlego offers two plans: Essential and Complete
  • Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
  • Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
Both plans are available with monthly, semester, or annual billing cycles.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes! You can use the Perlego app on both iOS or Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
Yes, you can access Yeasts in Food by T Boekhout,V Robert in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Front Cover
  2. Yeasts in Food: Beneficial and Detrimental Aspects
  3. Copyright Page
  4. Table of Contents
  5. Dedication
  6. Editors preface
  7. Editors and authors
  8. Chapter 1. Yeast biodiversity
  9. Chapter 2. Detection, enumeration and isolation of yeasts
  10. Chapter 3. Methods to identify yeasts
  11. Chapter 4. PCR methods for tracing and detection of yeasts in the food chain
  12. Chapter 5. Data processing
  13. Chapter 6. Spoilage yeasts with emphasis on the genus Zygosaccharomyces
  14. Chapter 7. Yeast stress response to food preservations systems
  15. Chapter 8. Yeasts in dairy products
  16. Chapter 9. Yeasts in meat and meat products
  17. Chapter 10. Yeasts in fruit and fruit products
  18. Chapter 11. Yeasts in bread and baking products
  19. Chapter 12. Non-alcoholic beverages and yeasts
  20. Chapter 13. Brewing yeasts
  21. Chapter 14. Wine yeasts
  22. Chapter 15. Yeasts and soy products
  23. Chapter 16. Mixed microbial fermentations of chocolate and coffee
  24. Chapter 17. Traditional fermented products from Africa, Latin America and Asia
  25. Chapter 18. Index