Yeasts in food and beverages/ Amparo Querol, Graham Fleet, (eds.).
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Item type | Current library | Call number | Status | Date due | Barcode | Item holds |
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Central Library, Sikkim University General Book Section | 579.562 QUE/Y (Browse shelf(Opens below)) | Available | P24477 |
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579.50954133 GUP/F Fungi of Odisha Part II | 579.5165 KRO/F Fungal Pathology/ | 579.562 ASH/P Pathogenic yeasts/ | 579.562 QUE/Y Yeasts in food and beverages/ | 579.562 SMI/M Yeast Genetics; Methods and Protocols/ | 579.7097 BRO/L Lichens of North America/ | 579.8 ACH/H Handbook of Algae/ |
Includes bibliographical references and index.
The Commercial and Community Significance of Yeasts in Food and Beverage Production.- Taxonomic and Ecological Diversity of Food and Beverage Yeasts.- Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages.- Yeast Ecological Interactions. Yeast'Yeast, Yeast'Bacteria, Yeast'Fungi Interactions and Yeasts as Biocontrol Agents.- Physiological and Molecular Responses of Yeasts to the Environment.- Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts.- Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains.- Carbohydrate Metabolism.- Yeasts as Biocatalysts.- Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts.- Food and Beverage Spoilage Yeasts.- The Public Health and Probiotic Significance of Yeasts in Foods and Beverages.- The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits.
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