The Yeasts: Yeast Technology

Couverture
Anthony H. Rose, J. Stewart Harrison
Elsevier, 2 déc. 2012 - 620 pages
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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Table des matières

Chapter 1 Introduction
1
Chapter 2 Brewers Yeasts
7
Chapter 3 Winemaking Yeasts Ralph E Kunkee and Linda F Bisson
69
Chapter 4 SakéBrewing Yeasts
129
Chapter 5 Yeasts in CiderMaking
169
Chapter 6 Yeasts in Distilled AlcoholicBeverage Production
215
Chapter 7 Yeasts for Production of Fuel Ethanol
245
Chapter 8 Miscellaneous Products from Yeast
293
Chapter 9 Yeast as a Vehicle for the Expression of Heterologous Genes
325
Chapter 10 Bakers Yeasts
357
Chapter 11 Food and Fodder Yeasts
399
Chapter 12 FoodSpoilage Yeasts
435
Chapter 13 Yeasts as Spoilage Organisms in Beverages
517
Subject Index
563
Author Index
587
Droits d'auteur

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