Yeasts in Food

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T Boekhout, V Robert
Elsevier Science, 21 mag 2003 - 512 pagine
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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

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Informazioni sull'autore (2003)

Teun Boekhout works 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.

Vincent Robert works at the distinguished Centraalbureau voor Schimmelcultures (CBS) in The Netherlands, noted for its work on yeasts.

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