內容簡介
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.
目次
Abbreviations for Genera of Most Common Foodborne Yeasts
Ch. 1. Characteristics and Classification
Ch. 2. Ecology
Ch. 3. Metabolic Activities
Ch. 4. Growth and Survival
Ch. 5. Yeasts in Specific Types of Foods
Ch. 6. Detection and Enumeration
Ch. 7. Identification
ISBN-13碼 :
9780849327032
ISBN-10碼 :
0849327032
出版日期 :
1996
書系代碼 :
19108
作者 :
Tibor Deak.Larry R. Beuchat
開數 :
20開
頁數 :
224
裝訂 :
精裝
印刷 :
黑白
定價 :
2400