TY - BOOK ID - 88193440 TI - Yeasts in food AU - Boekhout, T AU - Robert, V PY - 2003 SN - 185573706X 9781855737068 1845698487 0849319269 9781845698485 PB - Boca Raton, FL Cambridge CRC Press Woodhead Publishing DB - UniCat KW - Yeast. KW - Leavening agents. KW - Food contamination. KW - Contaminated food KW - Food KW - Foods, Contaminated KW - Contamination (Technology) KW - Food adulteration and inspection KW - Cooking KW - Fermentation KW - Nematospora KW - Yeasts KW - Edible fungi KW - Leavening agents KW - Yeast-free diet KW - Contamination UR - https://www.unicat.be/uniCat?func=search&query=sysid:88193440 AB - Yeasts play a crucial role in the sensory quality of a wide range of foods. They can also be a major cause of food spoilage. Maximising their benefits whilst minimising their detrimental effects requires a thorough understanding of their complex characteristics and how these can best be manipulated by food processors.Yeasts in food begins by describing the enormous range of yeasts together with methods for detection, identification and analysis. It then discusses spoilage yeasts, methods of control and stress responses to food preservation techniques. Against this background, the bulk ER -