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Food and Beverage Mycology by Larry R. Beuchat

Title Food and Beverage Mycology
Author Larry R. Beuchat
Publisher Springer Science & Business Media
Release 1987-08-31
Category Science
Total Pages 661
ISBN 9780442210847
Language English, Spanish, and French
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Book Summary:

This is a work on the role of fungi in processed and unprocessed foods. In addition to offering practical and applied information on fungi associated with food and beverages this second edition now covers poisonous mushrooms. Topics include water activity, specific commodities, fungi and metabolities as human dietary components, health hazards and mycotoxin producers, and mycotoxin and fungal contaminant detection.

Food and Beverage Mycology by L. R. Beuchat

Title Food and Beverage Mycology
Author L. R. Beuchat
Publisher
Release 1978-05
Category
Total Pages
ISBN 9780870552939
Language English, Spanish, and French
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Book Summary:

Title Handbook of Food and Beverage Fermentation Technology
Author Y. H. Hui
Publisher CRC Press
Release 2004-03-19
Category Technology & Engineering
Total Pages 1000
ISBN 0824751221
Language English, Spanish, and French
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Book Summary:

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

Title Handbook of Applied Mycology
Author Arora
Publisher CRC Press
Release 1991-08-02
Category Science
Total Pages 640
ISBN 9780824784911
Language English, Spanish, and French
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Book Summary:

This volume supplements the other books on this subject by providing much information that is not readily available elsewhere. It opens with a taxonomy of fungi in foods and feeds and then considers ecology, spoilage, and mycotoxin production by fungi in foods and feeds. This is followed by a series

Food Biotechnology by Y. H. Hui

Title Food Biotechnology
Author Y. H. Hui
Publisher John Wiley & Sons
Release 1996-12-17
Category Science
Total Pages 952
ISBN 9780471185703
Language English, Spanish, and French
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Book Summary:

This handbook discusses how microorganisms (bacteria, fungi, yeasts) can be modified to various extents by means of molecular genetics or genetic engineering. Compiled and written by the world's leading experts and practioners in food science and food technology, it presents the latest research and development in the discipline. It is easy-to-understand and can be used directly by readers interested in practical and commercial applications. So this book is important for researchers as a reference guide, and it can be used in various disciplines as microbiology, chemistry, biochemistry and engineering. 'Food Biotechnology' also is interesting for the industries, in addition to food processing, because commercial products and services affected include fine chemicals, enzymes, cultures, equipment and supplies.

Title Handbook of Food Spoilage Yeasts Second Edition
Author Tibor Deak
Publisher CRC Press
Release 2007-11-16
Category Technology & Engineering
Total Pages 352
ISBN 9781420044942
Language English, Spanish, and French
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Book Summary:

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates new insights in taxonomy and phylogeny, detection and identification, and the physiological and genetic background of yeast stress responses, and introduces novel and improved processing, packaging, and storage technologies. Including 30 new tables, 40 new figures, 20 percent more species, and more than 2000 references, this second edition provides an unparalleled overview of spoilage yeasts, delivering comprehensive coverage of the biodiversity and ecology of yeasts in a wide variety food types and commodities. Beginning with photographic examples of morphological and phenotypic characteristics, the book considers changes in taxonomy and outlines ecological factors with new sections on biofilms and interactions. It examines the yeast lifecycle, emphasizing kinetics and predictive modeling as well as stress responses; describes the regulation of metabolic activities; and looks at traditional and alternative methods for the inhibition and inactivation of yeasts. The book introduces molecular techniques for identification, enumeration, and detection and points to future developments in these areas. An entirely new chapter explores novel industrial applications of yeasts in food fermentation and biotechnology. Providing a practical guide to understanding the ecological factors governing the activities of food borne yeasts, Handbook of Food Spoilage Yeasts, Second Edition lays the foundation for improved processing technologies and more effective preservation and fermentation of food and beverage products.

Yeasts in Food and Beverages by Graham H. Fleet

Title Yeasts in Food and Beverages
Author Graham H. Fleet
Publisher Springer Science & Business Media
Release 2006-01-10
Category Science
Total Pages 476
ISBN 9783540283881
Language English, Spanish, and French
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Book Summary:

Yeasts play a key role in the production of many foods and beverages. This role now extends beyond their widely recognized contributions to the production of alcoholic beverages and bread to include the production of many food ingredients and additives, novel uses as probiotic and biocontrol agents, their significant role as spoilage organisms, and their potential impact on food safety. Drawing upon the expertise of leading yeast researchers, this book provides a comprehensive account of the ecology, physiology, biochemistry, molecular biology, and genomics of the diverse range of yeast species associated with the production of foods and beverages.

Title Compendium of the Microbiological Spoilage of Foods and Beverages
Author Michael P. Doyle
Publisher Springer Science & Business Media
Release 2009-09-23
Category Technology & Engineering
Total Pages 369
ISBN 1441908269
Language English, Spanish, and French
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Book Summary:

The increased emphasis on food safety during the past two decades has decreased the emphasis on the loss of food through spoilage, particularly in developed co- tries where food is more abundant. In these countries spoilage is a commercial issue that affects the pro?t or loss of producers and manufacturers. In lesser developed countries spoilage continues to be a major concern. The amount of food lost to spoilage is not known. As will be evident in this text, stability and the type of spoilage are in?uenced by the inherent properties of the food and many other factors. During the Second World War a major effort was given to developing the te- nologies needed to ship foods to different regions of the world without spoilage. The food was essential to the military and to populations in countries that could not provide for themselves. Since then, progress has been made in improved product formulations, processing, packaging, and distribution systems. New products have continued to evolve, but for many new perishable foods product stability continues to be a limiting factor. Many new products have failed to reach the marketplace because of spoilage issues.

Ainsworth Bisby s Dictionary of the Fungi by Geoffrey Clough Ainsworth

Title Ainsworth Bisby s Dictionary of the Fungi
Author Geoffrey Clough Ainsworth
Publisher CABI
Release 2008
Category Nature
Total Pages 771
ISBN 0851998267
Language English, Spanish, and French
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Book Summary:

This 10th edition, of the acclaimed reference work, has more than 21,000 entries, and provides the most complete listing available of generic names of fungi, their families and orders, their attributes and descriptive terms. For each genus, the authority, the date of publication, status, systematic position, number of accepted species, distribution, and key references are given. Diagnoses of families and details of orders and higher categories are included for all groups of fungi. In addition, there are biographic notes, information on well-known metabolites and mycotoxins, and concise accounts of almost all pure and applied aspects of the subject (including citations of important literature). Co-published by: Commonwealth Scientific and Industrial Research Organisation (CSIRO)

Title Health Benefits of Fermented Foods and Beverages
Author Jyoti Prakash Tamang
Publisher CRC Press
Release 2015-04-07
Category Medical
Total Pages 638
ISBN 1466588101
Language English, Spanish, and French
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Book Summary:

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme