Research and Markets : Maximizing the benefits while minimizing detrimental effects played by Yeast in Food

Dublin - Research and Markets (http://www.researchandmarkets.com/reports/c23002) has announced the addition of Yeasts in food to their offering

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. Maximizing their benefits whilst minimizing 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 of the book looks at the role of yeasts in particular types of food. There are chapters on dairy products, meat, fruit, bread, soft drinks, alcoholic beverages, soy products, chocolate and coffee. Each chapter describes the diversity of yeasts associated with each type of food, their beneficial and detrimental effects on food quality, methods of analysis and quality control.

With its distinguished editors and international team of over 30 contributors, Yeasts in food will be a standard reference for the food industry in maximizing the contribution of yeasts to food quality.

Chapters contained inside this book include:

Yeast biodiversity
H J Phaff, University of California Davis, USA

Detection, enumeration and isolation of yeasts
T Deák, Szent Istvan University, Hungary

Methods to identify yeasts
T Deák, Szent Istvan University, Hungary

PCR methods for tracing and detection of yeasts in the food chain
J van der Vossen, H Rahaoui, W de Nijs, and B Hartog, TNO, The Netherlands

Data processing
V Robert, CBS, The Netherlands

Spoilage yeasts with emphasis on the genus Zygosaccharomyces
M Stratford, Unilever R&D, UK

Yeast stress response to food preservations systems
S Brul, University of Amsterdam, The Netherlands

Yeasts in dairy products
M-T Fröhlich-Wyder, Swiss Federal Dairy Research Station, Switzerland

Yeast in meat and meat products
J Samelis and J Sofos, Colorado State University, USA

Yeasts in fruit and fruit products
G Fleet, University of New South Wales, Australia

Yeasts in bread and baking products
B Bonjean, Gelka International, and L-D Guillaume, Puratos N.V, Belgium

Non-alcoholic beverages and yeasts
M Stratford, Unilever R&D, UK

Brewing yeasts
G Derdelinckx, Katholieke Universiteit Leuven, Belgium

Wine yeasts
S Dequin, J-M. Salmon, B Blondin, and H V Nguyen, Inra, France

Yeasts and soy products
Y Hanya and T Nakadai, Kikkoman Corporation, Japan

Mixed microbial fermentations of chocolate and coffee
A E Wheals, University of Bath, Uk

Traditional fermented products from Africa, Latin America and Asia
R Nout, Wageningen University, The Netherlands



For more information visit http://www.researchandmarkets.com/reports/c23002

Laura Wood
Senior Manager
Research and Markets
press@researchandmarkets.com
Fax: +353 1 4100 980