Because yeasts are capable of growing in a wide range of foods, their metabolic activities can cause significant economic losses in the food industry. Handbook of Food Spoilage Yeasts is the first guide to tackle this important subject. This easy-to-understand book describes in detail the ecology and physiology of spoilage yeasts. it explores the influence of ecological factors on growth, metabolic activities, survival, and death of yeasts in food. It also provides techniques for enumeration and identification of commonly encountered yeasts. Building upon this foundation, Handbook of Food Spoilage Yeasts presents strategies for food preservation based on controlling or killing spoilage yeasts and highlights information useful for monitoring the effectiveness of processing and storage technologies.
FREE Two-Day Shipping for Students. Learn more |
| |||||||||||||||
|
There is a newer edition of this item:
|
Book Description
Special Offers and Product Promotions
- Buy $50 in qualifying physical textbooks, get $5 in Amazon MP3 Credit. Here's how (restrictions apply)
Frequently Bought Together
Product Details
Would you like to update product info or give feedback on images?
|
More About the Author
Discover books, learn about writers, read author blogs, and more.
Customer Reviews
|
There are no customer reviews yet.
|
|||
|
Video reviews
|
Inside This Book
(learn more)
First Sentence:
Yeasts are traditionally characterized, classified, and identified by morphological, physiological, and biochemical criteria (Kreger-van Rij, 1987) (Table 1.1). Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
xerotolerant yeasts, foodborne yeasts, simplified identification method, psychrotrophic yeasts, sorbate resistance, food mycology, auxanographic method, enumerating yeasts, yeast flora, enumeration media, species most frequently isolated, fermented cocoa, basidiomycetous yeasts, food spoilage yeasts, urease reaction, yeast microflora, apiculate yeasts, wine yeast strains, indirect conductimetry, lysine agar, assimilation tests, detecting yeasts, several yeast species, ascomycetous yeasts, fermentative yeasts Key Phrases - Capitalized Phrases (CAPs): (learn more)
Kreger-van Rij, Positive Negative, Castillo Agudo, Lactose Dek New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Yeasts are traditionally characterized, classified, and identified by morphological, physiological, and biochemical criteria (Kreger-van Rij, 1987) (Table 1.1). Read the first page Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
xerotolerant yeasts, foodborne yeasts, simplified identification method, psychrotrophic yeasts, sorbate resistance, food mycology, auxanographic method, enumerating yeasts, yeast flora, enumeration media, species most frequently isolated, fermented cocoa, basidiomycetous yeasts, food spoilage yeasts, urease reaction, yeast microflora, apiculate yeasts, wine yeast strains, indirect conductimetry, lysine agar, assimilation tests, detecting yeasts, several yeast species, ascomycetous yeasts, fermentative yeasts Key Phrases - Capitalized Phrases (CAPs): (learn more)
Kreger-van Rij, Positive Negative, Castillo Agudo, Lactose Dek New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 43
books:
See all 43 books this book cites
19
books
cite this book:
See all 19 books citing this book
- Food Mycology: A Multifaceted Approach to Fungi and Food by Jan Dijksterhuis on 9 pages
- Food and Beverage Mycology by Larry R. Beuchat on 9 pages
- Modern Methods in Food Mycology, Volume 31 (Developments in Food Science) by R.A. Samson on 9 pages
- Biology and Activities of Yeasts (Symposium series / the Society for Applied Bacteriology) by F. A. Skinner on 7 pages
- Food Microbiology by M.R. Adams on 5 pages
See all 43 books this book cites
- Understanding and Measuring the Shelf-Life of Food by R Steele on page 109, and page 278
- Advances in Food and Nutrition Research, Vol. 44 by Steve Taylor on page 29
- Brewing Yeast and Fermentation by Chris Boulton on page 523
- Minimally Processed Fruits and Vegetables: Fundamental Aspects and Applications (Food Engineering Series) by Maria Soledad Tapia in Back Matter
- Modeling Microbial Responses in Food (Contemporary Food Science) by Robin C. McKellar in Front Matter
See all 19 books citing this book
Books on Related Topics
(learn more)
|
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items. |
Sell a Digital Version of This Book in the Kindle Store
If you are a publisher or author and hold the digital rights to a book, you can sell a digital version of it in our Kindle Store.
Learn more
Customer Discussions
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
Listmania!
So You'd Like to...
Look for Similar Items by Category
- Books > New & Used Textbooks > Medicine & Health Sciences > Medicine > Basic Sciences > Microbiology
- Books > New & Used Textbooks > Science & Mathematics > Biology & Life Sciences > Biology
- Books > New & Used Textbooks > Science & Mathematics > Chemistry
- Books > Professional & Technical > Engineering
- Books > Science & Math > Agricultural Sciences > Food Science
- Books > Science & Math > Biological Sciences > Biology > Microbiology
- Books > Science & Math > Chemistry > Organic
