The Yeasts: Yeast Technology
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 interest to many.
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Chapter 3 Winemaking Yeasts Ralph E Kunkee and Linda F Bisson
Chapter 4 SakéBrewing Yeasts
Chapter 5 Yeasts in CiderMaking
Chapter 6 Yeasts in Distilled AlcoholicBeverage Production
Chapter 7 Yeasts for Production of Fuel Ethanol
Chapter 8 Miscellaneous Products from Yeast
A.H. Rose Academic Press activity alcohol amino acids Annual Report Long astaxanthin bailii baker's yeast Beech beer beverages Biotechnology Bisson Brettanomyces brewer's yeasts Brewing Chemists Brewing Society Candida carbohydrate carbon dioxide cider compounds concentration containing Davenport distillation dough Enology Enology and Viticulture enzymes esters ethanol European Brewery Convention flavour fruit gene genetic glucose grape Hansenula increased industry Ingledew inhibition Institute of Brewing isolated J.S. Harrison Journal of Enology juice killer Kirsop Kloeckera Kunkee lactic acid lactic acid bacteria London maltose mash medium metabolism micro-organisms microbial Microbiology molasses mutant nitrogen nutrients oxygen pH value Pichia plasmid production protein Report Long Ashton residues Rhodotorula rhodozyma Rose and J.S. rumen Saccharomyces cerevisiae saké Society of Brewing Society of Japan species sterile storage strains of Sacch substrate sucrose sugar sulphite sulphur dioxide temperature wine yeast wort yeast cells yeast culture yeast growth yeast strains Zygosacch Zygosaccharomyces bailii