| 书目名称 | Yeasts in Food and Beverages |
| 编辑 | Amparo Querol,Graham Fleet |
| 视频video | |
| 概述 | Up-to-date overview on yeast food and beverages.Written by respected experts.High standard reference work with exclusive, up-to-date references.Includes supplementary material: |
| 丛书名称 | The Yeast Handbook |
| 图书封面 |  |
| 描述 | As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products) |
| 出版日期 | Book 2006 |
| 关键词 | Mikrobiologie, Hefe; Public Health; Vitamin; additives; biochemistry; biotechnology, yeast; brewing scienc |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-540-28398-0 |
| isbn_softcover | 978-3-642-06660-3 |
| isbn_ebook | 978-3-540-28398-0Series ISSN 2626-885X Series E-ISSN 2626-8868 |
| issn_series | 2626-885X |
| copyright | Springer-Verlag Berlin Heidelberg 2006 |
发表于 2025-3-21 16:42:16
