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Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical)
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Yeasts in Food and Beverages (Paperback, 2006)
Loot Price: R8,763
Discovery Miles 87 630
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Yeasts in Food and Beverages (Paperback, 2006)
Series: The Yeast Handbook
Expected to ship within 10 - 15 working days
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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), and this is the
direction that most books on food and beverage yeasts have taken,
to date. A second approach is to focus on the yeasts, themselves,
and their bi- ogy in the context of food and beverage habitats.
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