Description

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.

Key Features

  • Describes the enormous range of yeasts together with methods for detection, identification and analysis
  • Discusses spoilage yeasts, methods of control and stress responses to food preservation techniques
  • Examines the beneficial and detrimental effects of yeasts in particular types of food, including dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee

Readership

Those in the food industry in charge of maximizing the contribution of yeasts to food quality

Table of Contents

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.

Details

No. of pages:
512
Language:
English
Copyright:
© 2003
Published:
Imprint:
Woodhead Publishing
Print ISBN:
9781855737068
Electronic ISBN:
9781845698485

About the editors

V Robert

Vincent Robert works at the distinguished Centraalbureau voor Schimmelcultures (CBS) in The Netherlands, noted for its work on yeasts.

T Boekhout

Teun Boekhout works at the distinguished Centraalbureau voor Schimmelcultures (CBS) in The Netherlands, noted for its work on yeasts. Dr Boekhout is editor of The yeasts: a taxonomic study, the standard work in its field.