Biotechnology Applications in Beverage Production
Springer (Verlag)
978-94-010-6992-2 (ISBN)
1. A Proposal for Correct Nomenclature of the Domesticated Species of the Genus Saccharomyces.- 2. Microorganisms of Wine.- 3. Genetic Manipulation of Brewing and Wine Yeast.- 4. Killer Yeasts: Notes on Properties and Technical Use of the Character.- 5. The Effects of Carbon Dioxide on Yeasts.- 6. Microbial Spoilage of Canned Fruit Juices.- 7. Recent and Future Developments of Fermentation Technology and Fermenter Design in Brewing.- 8. Fermenter Design for Alcoholic Beverage Production.- 9. Optimal Fermenter Design for White Wine Production.- 10. Factors Affecting the Behaviour of Yeast in Wine Fermentation.- 11. On the Utilisation of Entrapped Microorganisms in the Industry of Fermented Beverages.- 12. Preparation of Yeast for Industrial Use in Production of Beverages.- 13. Enzymes in the Fruit Juice Industry.- 14. Enzymatic Processing of Musts and Wines.
Reihe/Serie | Elsevier Applied Food Science Series |
---|---|
Zusatzinfo | X, 257 p. |
Verlagsort | Dordrecht |
Sprache | englisch |
Maße | 152 x 229 mm |
Themenwelt | Schulbuch / Wörterbuch |
Geisteswissenschaften | |
Naturwissenschaften | |
Sozialwissenschaften | |
Technik ► Lebensmitteltechnologie | |
Technik ► Umwelttechnik / Biotechnologie | |
ISBN-10 | 94-010-6992-1 / 9401069921 |
ISBN-13 | 978-94-010-6992-2 / 9789401069922 |
Zustand | Neuware |
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