Yeasts in Food

T Boekhout (Edited by), V Robert (Edited by)

9781855737068, Elsevier Science

Hardback, published 7 May 2003

512 pages
21.5 x 13.8 x 3 cm, 0.86 kg

Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors.Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control.With its distinguished editors and international team of over 30 contributors, Yeasts in food is a standard reference for the food industry in maximising the contribution of yeasts to food quality.

Yeast biodiversity
Detection, enumeration and isolation of yeasts
Methods to identify yeasts
PCR methods for tracing and detection of yeasts in the food chain
Data processing
Spoilage yeasts with emphasis on the genus Zygosaccharomyces
Yeast stress response to food preservation systems
Yeasts in dairy products
Yeasts in meat and meat products
Yeasts in fruit and fruit products
Yeasts in bread and baking products
Non-alcoholic beverages and yeasts
Brewing yeasts
Wine yeasts
Yeasts and soy products
Mixed microbial fermentations of chocolate and coffee
Traditional fermented products from Africa, Latin America and Asia.

Subject Areas: Food & beverage technology [TDCT]