000			01392cam a22003857a 4500
999			_c169506 _d169506
020			_a3540261001 (hbk. : alk. paper vol 1)
020			_a3540283889 (hbk. : alk. paper)
020			_a9783540283881 (hbk. : alk. paper)
040			_cCUS
082	0	4	_a579.562 _bQUE/Y
245	0	0	_aYeasts in food and beverages/ _cAmparo Querol, Graham Fleet, (eds.).
260			_aBerlin : _bSpringer, _cc2006.
300			_a453 p. : _bill. (some col.) ; _c24 cm.
440		0	_aYeast handbook ; _vv. 2
504			_aIncludes bibliographical references and index.
505			_aThe 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.
650		0	_aYeast.
650		0	_aYeast fungi _xBiotechnology.
650		0	_aYeast fungi _xIndustrial applications.
700	1		_aQuerol, Amparo, ed.
700	1		_aFleet, G. H., ed.
942			_cWB16