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Yeasts in Food and Beverages

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Cover of 'Yeasts in Food and Beverages'

Table of Contents

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    Book Overview
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    Chapter 1 The Commercial and Community Significance of Yeasts in Food and Beverage Production
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    Chapter 2 Taxonomic and Ecological Diversity of Food and Beverage Yeasts
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    Chapter 3 Molecular Methods to Identify and Characterize Yeasts in Foods and Beverages
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    Chapter 4 Yeast Ecological Interactions. Yeast'Yeast, Yeast'Bacteria, Yeast'Fungi Interactions and Yeasts as Biocontrol Agents
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    Chapter 5 Physiological and Molecular Responses of Yeasts to the Environment
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    Chapter 6 Molecular Mechanisms Involved in the Adaptive Evolution of Industrial Yeasts
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    Chapter 7 Principles and Applications of Genomics and Proteomics in the Analysis of Industrial Yeast Strains
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    Chapter 8 Carbohydrate Metabolism
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    Chapter 9 Yeasts as Biocatalysts
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    Chapter 10 Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts
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    Chapter 11 Food and Beverage Spoilage Yeasts
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    Chapter 12 The Public Health and Probiotic Significance of Yeasts in Foods and Beverages
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    Chapter 13 The Development of Superior Yeast Strains for the Food and Beverage Industries: Challenges, Opportunities and Potential Benefits
Attention for Chapter 5: Physiological and Molecular Responses of Yeasts to the Environment
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