Handbook of food spoilage yeasts
Author(s)
Bibliographic Information
Handbook of food spoilage yeasts
（CRC series in contemporary food science / Fergus M. Clydesdale, Series editor）
CRC Press, c1996
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Note
Includes bibliographical references (p. 155-197) and index
Description and Table of Contents
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.
This book is of tremendous practical value for anyone working in the food industry or interested in the mycological dimension of food spoilage. Handbook of Food Spoilage Yeasts is a long-overdue, essential resource.
Table of Contents
Characteristics and Classification
Ecology
Metabolic Activities
Growth and Survival
Yeasts in Specific Types of Food
Detection and Enumeration
Identification
Appendix
References
Index
by "Nielsen BookData"
