000			03203nam a22003855i 4500
001			76309
003			ES-MaUEC
005			20230202102012.0
007			cr nn 008mamaa
008			100301s2006 gw s 000 0 eng d
020			_a9783540283980
024	7		_a10.1007/978-3-540-28398-0 _2doi
040			_aES-MaUEC
050		4	_aTP433 _b.Y43 2006 EB
082	0	4	_a579
245	0	0	_aYeasts in Food and Beverages _cedited by Amparo Querol, Graham Fleet
260			_aBerlin, Heidelberg _bSpringer International Publishing _c2006
300			_a1 recurso en línea (VIII, 453 p.)
336			_aTexto (visual) _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
505	0		_aThe Commercial and Community Significance of Yeasts in Food and Beverage Production -- Taxonomic and Ecological Diversity of Food and Beverage Yeasts -- Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages -- Yeast Ecological Interactions. Yeast'Yeast, Yeast'Bacteria, Yeast'Fungi Interactions and Yeasts as Biocontrol Agents -- Physiological and Molecular Responses of Yeasts to the Environment -- Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts -- Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains -- Carbohydrate Metabolism -- Yeasts as Biocatalysts -- Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts -- Food and Beverage Spoilage Yeasts -- The Public Health and Probiotic Significance of Yeasts in Foods and Beverages -- The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits
520	3		_aYeasts 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
942			_2lcc _cLE
988			_aEBOOK, EBSPRINGERrevisando
650		7	_9163872 _aLevaduras (Botánica) _0comprobar BNE20041966675 _2embne
650		7	_aMicrobiología _0comprobar BNE19900962962 _2embne _9138684
700	1		_aQuerol, Amparo _eeditor literario _985305 _0Local
700	1		_aFleet, Graham _eeditor literario _985306 _0Local
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://link.springer.com/book/10.1007/978-3-540-28398-0 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
901			_ai9783540283980
907			_a.b1281927x _b10-10-17 _c01-10-14
998			_am _a_alco _a_vill _b18-07-17 _cm _dz _eu _feng _ggw _h0
945			_aTP433 .Y43 2006 EB _g1 _ieBOOK _j0 _lmae _o- _pEUR0.00 _q- _r- _sb _t15 _u0 _v0 _w0 _x0 _y.i11548496 _z06-04-17
999			_c76309 _d76309 _x1