Data/hora: 13/06/2024 18:03:07

Biblioteca(s): | Embrapa Agroenergia; Embrapa Uva e Vinho.
Data corrente: | 24/01/2012
Data da última atualização: | 18/12/2014
Autoria: | QUEROL, A.; FLEET, G. (ed.).
Afiliação: | AMPARO QUEROL; GRAHAM FLEET.
Título: | Yeasts in food and beverages.
Ano de publicação: | 2006
Fonte/Imprenta: | Berlin: Heidelberg: Springer-Verlag, 2006.
Páginas: | 453 p.
Descrição Física: | il. (algumas color.).
Série: | (The yeast handbook, 2).
ISBN: | 978-3-540-28388-9
Idioma: | Inglês

Conteúdo:

1. The Commercial and Community Significance of Yeasts in Food and Beverage Production - Graham H. Fleet. 2. Taxonomic and Ecological Diversity of Food and Beverage Yeasts - Patrizia Romano, Angela Capece and Lene Jespersen. 3. Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages - M.T. Fernández-Espinar, P. Martorell, R. de Llanos and Amparo Querol. 4. Yeast Ecological Interactions. Yeast?Yeast, Yeast?Bacteria, Yeast?Fungi Interactions and Yeasts as Biocontrol Agents - 
Bennie C. Viljoen. 5. Physiological and Molecular Responses of Yeasts to the Environment - Graeme M. Walker and Patrick Van Dijck. 6. Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts - Eladio Barrio, Sara S. González, Armando Arias, Carmela Belloch and Amparo Querol. 7. Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains - Ursula Bond and Anders Blomberg. 8. Carbohydrate Metabolism - J. Richard Dickinson and Arthur L. Kruckeberg. 9. Yeasts as Biocatalysts - Pierre Strehaiano, Felipe Ramon-Portugal and Patricia Taillandier. 10 Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts - Charles A. Abbas. 11. Food and Beverage Spoilage Yeasts - Malcolm Stratford. 12. The Public Health and Probiotic Significance of Yeasts in Foods and Beverages - Graham H. Fleet and Roostita Balia. 13. The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits - Kevin J. Verstrepen, Paul J. Chambers and Isak S. Pretorius.

Palavras-Chave: | Alimentos; Bebidas; Leveduras.
Thesagro: | Alimento; Bebida; Bebida alcoólica; Fermentação; Fermento; Levedo; Microbiologia; Microrganismo; Saccharomyces Cerevisiae.
Thesaurus Nal: | Alcoholic beverages; Beverages; Fermentation; Fermented foods; Microbiology; Microorganisms; Yeasts.

Categoria do assunto:

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S Ciências Biológicas

Registro original: | Embrapa Uva e Vinho (CNPUV)

Exemplares:

CNPAE - (1648-1) - ADC - LV - PP - 579.562 - Q4y - 2012.0026 - DIS
CNPUV - (15594-1) - ADC - LV - PP - 664.68 - Q4y - 14.05755 - DIS