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Yeasts in Food and Beverages (Yeast Handbook)

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.

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	Beer: A Quality Perspective (Handbook of Alcoholic Beverages) Charles Bamforth, Inge Russell, Graham Stewart, "Beer: A Quality Perspective (Handbook of Alcoholic Beverages)"Academic Press \| 2008-08-11 \| ISBN: 0126692017 \| 304 pages \| PDF \| 2,6 MBBrewing is humankinds oldest biotechnology. Over the cou ...
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