عنوان

Handbook of food spoilage yeasts /

(Number (ISBN

1420044931

(Number (ISBN

9781420044935

Number

b772096

Title Proper

Handbook of food spoilage yeasts /

General Material Designation

[Book]

First Statement of Responsibility

Tibor Deák.

Edition Statement

2nd ed.

Place of Publication, Distribution, etc.

Boca Raton, FL :

Name of Publisher, Distributor, etc.

CRC Press,

Date of Publication, Distribution, etc.

©2008.

Specific Material Designation and Extent of Item

325 pages :

Other Physical Details

illustrations ;

Dimensions

27 cm

Text of Note

Includes bibliographical references and indexes.

Text of Note

Ch. 1. Characteristics and properties of foodborne yeasts -- 1.1. Morphological and physiological characteristics -- 1.2. Biochemical characteristics -- 1.3. Molecular characteristics -- Ch. 2. Classification of yeasts -- 2.1. Traditional classification -- 2.2. Molecular tand phylogeny -- 2.3. Current classification of yeasts -- 2.4. Overview of selected yeast taxa -- Ch. 3. Ecology -- 3.1. Biodiversity of yeasts in natural habitats -- 3.2. Ecological factors -- Ch. 4. Metabolism -- 4.1. Nutrients -- 4.2. Substrate transport -- 4.3. Intermediary metabolism -- 4.4. Alcoholic fermentation -- 4.5. Oxidative processes -- 4.6. Regulation -- Ch. 5. Growth, life cycle, death -- 5.1. Growth characteristics -- 5.2. Death and inactivation -- 5.3. Cell cycle -- 5.4. Stress responses -- Ch. 6. Preservation : inhibition and inactivation of yeasts -- 6.1. Heat inactivation -- 6.2. Refrigeration and freezing -- 6.3. Dehydration (drying) -- 6.4. Irradiation -- 6.5. Alternative and novel preservation technologies -- 6.6. Chemical inhibition -- 6.7. Sanitizers and disinfectants -- 6.8. Combined effects -- Ch. 7. Yeasts in specific types of foods -- 7.1. Fruits -- 7.2. Fruit juices and soft drinks -- 7.3. Vegetables -- 7.4. Alcoholic beverages -- 7.5. Fermented foods -- 7.6. Bread and bakery products -- 7.7. High-sugar products -- 7.8. Dairy products -- 7.9. Meat, poultry, fish, and seafoods -- Ch. 8. Detection and enumeration -- 8.1. Conventional enumeration techniques -- 8.2. Selective and differential media -- 8.3. Evaluation of media -- 8.4. Rapid and alternative methods -- Ch. 9. Identification -- 9.1. Phenotypic identification procedures -- 9.2. Identification kits and systems -- 9.3. Simplified identification schemes -- 9.4. Computer-assisted identification -- 9.5. Nontraditional identification techniques -- 9.6. Molecular techniques -- Ch. 10. Outlook -- 10.1. Potential exploitation of yeasts beyond making bread, beer, and wine -- 10.2. Improvement of yeast strains used in production -- 10.3. Genomics -- A.1. Media for detection, enumeration, and identification of food-borne yeasts -- A.2. Simplified identification method for the most common food-borne yeasts.

0

Text of Note

"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 microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of foodborne 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."--Jacket.

Food-- Microbiology.

Food spoilage.

Yeast fungi.

Food Microbiology.

Food Preservation.

Yeasts.

Food-- Microbiology.

Food spoilage.

Yeast fungi.

Number

Edition

Class number

Book number

Class number

Book Number

Deák, Tibor.

Date of Transaction

20201206175410.0

Electronic name

[Book]

Y