Handbook of Food Spoilage Yeasts

Handbook of Food Spoilage Yeasts

Editorial Reviews
Book Description
Because yeasts are capable of growing in a wide range of foods, their metabolic activities can cause significant economic losses in the food industry. Handbook of Food Spoilage Yeasts is the first guide to tackle this important subject. This easy-to-understand book describes in detail the ecology and physiology of spoilage yeasts. it explores the influence of ecological factors on growth, metabolic activities, survival, and death of yeasts in food. It also provides techniques for enumeration and identification of commonly encountered yeasts. Building upon this foundation, Handbook of Food Spoilage Yeasts presents strategies for food preservation based on controlling or killing spoilage yeasts and highlights information useful for monitoring the effectiveness of processing and storage technologies.

Handbook of Food Spoilage Yeasts,Tibor Deak,Larry R. Beuchat,CRC-Press,0849327032,Chemistry - Organic,Food,Food Microbiology,Food Science,Food spoilage,Fungal Biotechnology,Life Sciences - Biology - General,Microbiology,Science,Science/Mathematics,Technology,Yeast fungi,Food & beverage technology,Microbiology (non-medical),Technology / Food Industry & Science

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