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Biotechnology Applications in Beverage Productions
Kluwer Academic Publishers (Verlag)
978-1-85166-328-6 (ISBN)
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Research developments involving the use of biotechnology for the purpose of improving yields, solving quality-related problems and stimulating innovation are of particular and growing interest as far as production is concerned. Indeed, quality is the final result of the regulation of microbiological and enzymatic processes, and innovation is a consequence of improved knowledge of useful fermentations and the availability of new ingredients. The Council of Europe's sponsorship of the work which led to the contributions to this volume is clear evidence of the growing need for adequate information about scientific and technological progress.
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 | biography |
Verlagsort | Dordrecht |
Sprache | englisch |
Gewicht | 480 g |
Themenwelt | Technik ► Lebensmitteltechnologie |
Technik ► Umwelttechnik / Biotechnologie | |
ISBN-10 | 1-85166-328-2 / 1851663282 |
ISBN-13 | 978-1-85166-328-6 / 9781851663286 |
Zustand | Neuware |
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