Yeasts in Food Boekhout Robert Hardback Woodhead Publishing 9781855737068

Yeasts in Food\n\nT Boekhout (Edited by), V Robert (Edited by)\n\n9781855737068, Elsevier Science\n\nHardback, published 7 May 2003\n\n512 pages\n21.6 x 14 x 3 cm, 0.86 kg\n\nYeasts 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 diversi]