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Yeasts in Food

Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major;...

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Handbook of Food Spoilage Yeasts

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition ext;...

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Yeasts in Food and Beverages

As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scient;...

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Cold-adapted Yeasts

Yeasts are a versatile group of eukaryotic microorganisms, exhibiting heterogeneous nutritional prof;...

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Laboratory Methods in Food Microbiology

Laboratory Methods in Food Microbiology describes a wide range of methods for use in the microbiolog;...

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Food Biopreservatives of Microbial Origin

Food Biopreservatives of Microbial Origin provides basic and applied information regarding how antim;...

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Food Microbiology

The authors of this book discuss the most recent advancements in food microbiology research. Chapter;...

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Molecular Biology and Genetic Engineering of Yeasts

Molecular Biology and Genetic Engineering of Yeasts presents a comprehensive examination of how yeas;...

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Yeasts

This 1988 volume brought together for the first time a wealth of information for those using yeasts ;...

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The Life of Yeasts

The Life of Yeasts is een boek van H J Phaff;...

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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food;...

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Bacteria, yeasts and molds in the home

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The Yeasts

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The Yeasts

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Yeast Physiology And Biotechnology

Yeasts are the world's premier industrial micro-organisms. In addition to their wide exploitation in;...

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Microbiology of Ethanol Fermentation in Sugarcane Biofuels

This book discusses the microbiology of fermentation for the production of bioethanol from sugarcane;...

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Use of Yeast Biomass in Food Production

Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced ;...

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Henrici's molds, yeasts, and actinomycetes

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The Microbiological Quality of Food

The Microbiological Quality of Food: Foodborne Spoilers specifically addresses the role of spoil;...

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Brewing and Distilling Yeasts

This book is an overview considering yeast and fermentation. The similarities and differences betwee;...

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Advances in Food and Nutrition Research

Advances in Food and Nutrition Research, Volume 85, provides updated knowledge on nutrients in f;...

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Fermented Foods, Part I: Biochemistry and Biotechnology

Traditional fermented foods are not only the staple food for most of developing countries but also t;...

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Non-conventional Yeasts

This volume scopes several aspects of non-conventional yeast research prepared by the leading specia;...

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Fifth Kingdom

The Fifth Kingdom, Third Edition, is a compact but comprehensive encyclopedia of all things pertaini;...

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Microbial Aggregation

This text covers in detail bacteria and yeasts, including an overall perspective of microbial aggreg;...

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Introduction to food-borne fungi

'Introduction to Food-borne Fungi'. Auteur: R.A.Samson Co-auteurs: Ellen S. Hoekstra en Connie A;...

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Microbial Diversity in Ecosystem Sustainability and Biotechnological Application

This volume comprehensively reviews recent advances in our understanding of the diversity of microbe;...

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