Handbook of food spoilage yeasts / Tibor Deák.

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Bibliographic Details
Edition:2nd ed.
Published: Boca Raton, FL : CRC Press, c2008.
Online Access:
Main Author:
Deák, Tibor
Subjects:
Food > Microbiology.
Yeast fungi.
Food spoilage.
Format: Book
Handbook of food spoilage yeasts /

MARC

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016 7 |a 101300245  |2 DNLM 
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020 |a 9781420044935 (hbk. : alk. paper) 
020 |a 1420044931 (alk. paper) 
035 |a 11610869 
035 |a (OCoLC)85498792 
035 |a (OCoLC)ocm85498792 
035 |a (Nz)11610869 
035 |a (BNAtoc) 2007008110 
040 |a DNLM/DLC  |c DLC  |d NLM  |d BAKER  |d BTCTA  |d UKM  |d C#P  |d Nz 
042 |a pcc 
050 0 0 |a QR115  |b .D348 2008 
060 1 0 |a QW 180.5.Y3  |b D278h 2008 
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097 |3 Bib#:  |a 1086732 
100 1 |a Deák, Tibor. 
245 1 0 |a Handbook of food spoilage yeasts /  |c Tibor Deák. 
250 |a 2nd ed. 
260 |a Boca Raton, FL :  |b CRC Press,  |c c2008. 
300 |a 325 p. :  |b ill. ;  |c 27 cm. 
504 |a Includes bibliographical references and indexes. 
505 0 0 |g Ch. 1.  |t Characteristics and Properties of Foodborne Yeasts --  |g 1.1.  |t Morphological and Physiological Characteristics --  |g 1.2.  |t Biochemical Characteristics --  |g 1.3.  |t Molecular Characteristics --  |g Ch. 2.  |t Classification of Yeasts --  |g 2.1.  |t Traditional Classification --  |g 2.2.  |t Molecular Taxonomy and Phylogeny --  |g 2.3.  |t Current Classification of Yeasts --  |g 2.4.  |t Overview of Selected Yeast Taxa --  |g Ch. 3.  |t Ecology --  |g 3.1.  |t Biodiversity of Yeasts in Natural Habitats --  |g 3.2.  |t Ecological Factors --  |g Ch. 4.  |t Metabolism --  |g 4.1.  |t Nutrients --  |g 4.2.  |t Substrate Transport --  |g 4.3.  |t Intermediary Metabolism --  |g 4.4.  |t Alcoholic Fermentation --  |g 4.5.  |t Oxidative Processes --  |g 4.6.  |t Regulation --  |g Ch. 5.  |t Growth, Life Cycle, Death --  |g 5.1.  |t Growth Characteristics --  |g 5.2.  |t Death and Inactivation --  |g 5.3.  |t Cell Cycle --  |g 5.4.  |t Stress Responses --  |g Ch. 6.  |t Preservation: Inhibition and Inactivation of Yeasts --  |g 6.1.  |t Heat Inactivation --  |g 6.2.  |t Refrigeration and Freezing --  |g 6.3.  |t Dehydration (Drying) --  |g 6.4.  |t Irradiation --  |g 6.5.  |t Alternative and Novel Preservation Technologies --  |g 6.6.  |t Chemical Inhibition --  |g 6.7.  |t Sanitizers and Disinfectants --  |g 6.8.  |t Combined Effects --  |g Ch. 7.  |t Yeasts in Specific Types of Foods --  |g 7.1.  |t Fruits --  |g 7.2.  |t Fruit Juices and Soft Drinks --  |g 7.3.  |t Vegetables --  |g 7.4.  |t Alcoholic Beverages --  |g 7.5.  |t Fermented Foods --  |g 7.6.  |t Bread and Bakery Products --  |g 7.7.  |t High-Sugar Products --  |g 7.8.  |t Dairy Products --  |g 7.9.  |t Meat, Poultry, Fish, and Seafoods --  |g Ch. 8.  |t Detection and Enumeration --  |g 8.1.  |t Conventional Enumeration Techniques --  |g 8.2.  |t Selective and Differential Media --  |g 8.3.  |t Evaluation of Media --  |g 8.4.  |t Rapid and Alternative Methods --  |g Ch. 9.  |t Identification --  |g 9.1.  |t Phenotypic Identification Procedures --  |g 9.2.  |t Identification Kits and Systems --  |g 9.3.  |t Simplified Identification Schemes --  |g 9.4.  |t Computer-Assisted Identification --  |g 9.5.  |t Nontraditional Identification Techniques --  |g 9.6.  |t Molecular Techniques --  |g Ch. 10.  |t Outlook --  |g 10.1.  |t Potential Exploitation of Yeasts Beyond Making Bread, Beer, and Wine --  |g 10.2.  |t Improvement of Yeast Strains Used in Production --  |g 10.3.  |t Genomics --  |g A.1.  |t Media for Detection, Enumeration, and Identification of Food-Borne Yeasts --  |g A.2.  |t Simplified Identification Method for the Most Common Food-Borne Yeasts. 
520 |a "Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of foodborne yeasts. The author incorporates new insights in taxonomy and phylogeny, detection and identification, and the physiological and genetic background of yeast stress responses, and introduces novel and improved processing, packaging, and storage technologies."--BOOK JACKET. 
650 0 |a Food  |x Microbiology. 
650 0 |a Yeast fungi. 
650 0 |a Food spoilage. 
856 4 1 |3 Table of contents only  |u http://www.loc.gov/catdir/toc/ecip0712/2007008110.html  |t 0 
856 4 2 |3 Publisher description  |u http://www.loc.gov/catdir/enhancements/fy0806/2007008110-d.html 
991 |a 2008-07-17 
992 |a Created by fiwi, 17/07/2008. Updated by juth, 07/10/2008. 
999 f f |i c61fb7ae-efd6-5f7f-8009-c37ea78921b3  |s 8c6e8c80-e99a-5707-93b9-293b845245f2  |t 0 
952 f f |p For loan  |a University Of Canterbury  |b UC Libraries  |c EPS Library  |d EPS Library, Level 3  |t 0  |e QR 115 .D278 2008  |h Library of Congress classification  |i Book  |m AU16094867B 

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