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The Yeasts : Yeast Technology.

Author: Anthony H Rose; J Stewart Harrison
Publisher: Jordan Hill : Elsevier Science, 2014.
Series: Yeast Genetics.
Edition/Format:   eBook : Document : English : 2nd edView all editions and formats
Summary:
This classic series covers the complete biology and biochemistry of the yeasts in six volumes. Volume 5 addresses the major areas of yeast technology relevant to the food, pharmaceutical, and biotechnology industries. * SPECIAL FEATURES: * Final volume of a comprehensive research level edited treatise covering biochemistry physiology, technology of yeasts. The book will cover the major areas of yeast technology  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Rose, Anthony H.
Yeasts : Yeast Technology.
Jordan Hill : Elsevier Science, ©2014
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Anthony H Rose; J Stewart Harrison
ISBN: 9780080925431 008092543X
OCLC Number: 1044730881
Notes: Chapter 13. Yeasts as Spoilage Organisms in Beverages.
Description: 1 online resource (661 pages).
Contents: Front Cover; The Yeasts; Copyright Page; Table of Contents; Contributors; Preface; Contents of Volume 1; Contents of Volume 2; Contents of Volume 3; Contents of Volume 4; Abbreviations; Chapter 1. Introduction; References; Chapter 2. Brewer's Yeasts; I. Introduction; II. Brewing yeast strains; III. Technology; IV. Nutrition; V. Yeast and beer quality; VI. Fermentation in the future; VII. Conclusions; VIII. Acknowledgements; References; Chapter 3. Wine-making Yeasts Ralph E. Kunkee and Linda F. Bisson; I. Introduction; II. Wine-yeast strains; III. Natural versus inoculated vinifications. IV. Vinification fermentationsV. Ethanol toxicity and tolerance in wine yeasts; VI. Fermentation flavour components; VII. Secondary wine fermentations by yeasts; VIII. Spoilage yeasts; IX. Other yeasts associated with wine-making; X. Applications of molecular genetics to oenology; References; Chapter 4. Saké-Brewing Yeasts; I. Introduction; II. Saké-production process; III. Taxonomy of saké yeast; IV. Factors affecting saké yield and quality; V. Recent studies of saké yeast and sake brewing; VI. Conclusions; Appendix. Definition of Japanese terms used in the saké-manufacturing industry. VII. New technologyVIII. Conclusions; References; Chapter 8. Miscellaneous Products from Yeast; I. Introduction; II. Phaffia rhodozyma; III. Yeast culture for livestock feeds; IV. Summary; References; Chapter 9. Yeast as a Vehicle for the Expression of Heterologous Genes; I. Introduction; II. Transformation; III. Transcription and translation; IV. Post-translational events; V. Conclusion; References; Chapter 10. Baker's Yeasts; I. Historical perspective; II. Bread-making; III. Desirable properties in baker's yeasts; IV. Methods used to isolate novel baker's yeast strains. V. Manufacture of baker's yeastVI. Identification of baker's yeast strains; Chapter 11. Food and Fodder Yeasts; I. Introduction; II. Historical; III. Production systems; IV. Composition; V. Theory; VI. Technology; VII. Effluent disposal; VIII. Nutritional value; IX. Conclusions; References; Chapter 12. Food-Spoilage Yeasts; I. Introduction; II. Sugar-rich ingredients and products; III. Fruits and vegetables; IV. Milk and dairy products; V. Cereal-based products; VI. Sauces and salads; VII. Meat, poultry and other proteinaceous food; VIII. Seafood; IX. Concluding remarks; X. Acknowledgements.
Series Title: Yeast Genetics.

Abstract:

This classic series covers the complete biology and biochemistry of the yeasts in six volumes. Volume 5 addresses the major areas of yeast technology relevant to the food, pharmaceutical, and biotechnology industries. * SPECIAL FEATURES: * Final volume of a comprehensive research level edited treatise covering biochemistry physiology, technology of yeasts. The book will cover the major areas of yeast technology relevant to the food, pharmaceutical and biotechnology industries. Yeast are highly versatile organisms, particularly suitable for industrial purposes - this book will be of i.

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