Author: Publisher:
ISBN:
Category : Physical education and training
Languages : en
Pages : 1076
Book Description
Mind and Body
Author: Publisher:
ISBN:
Category : Physical education and training
Languages : en
Pages : 748
Book Description
Farmer's Advocate
Author: Mind and Body
Author: Publisher:
ISBN:
Category : Physical education and training
Languages : en
Pages : 382
Book Description
The Nation
Author: The Ohio Teacher
Author: Genry Graham WilliamsPublisher:
ISBN:
Category : Education
Languages : en
Pages : 564
Book Description
Yeasts in Food and Beverages
Author: Amparo QuerolPublisher: Springer Science & Business Media
ISBN: 3540283986
Category : Science
Languages : en
Pages : 457
Book Description
As a group of microorganisms, yeasts have an enormous impact on food and bev- age production. Scientific and technological understanding of their roles in this p- duction began to emerge in the mid-1800s, starting with the pioneering studies of Pasteur in France and Hansen in Denmark on the microbiology of beer and wine fermentations. Since that time, researchers throughout the world have been engaged in a fascinating journey of discovery and development – learning about the great diversity of food and beverage commodities that are produced or impacted by yeast activity, about the diversity of yeast species associated with these activities, and about the diversity of biochemical, physiological and molecular mechanisms that underpin the many roles of yeasts in food and beverage production. Many excellent books have now been published on yeasts in food and beverage production, and it is reasonable to ask the question – why another book? There are two different approaches to describe and understand the role of yeasts in food and beverage production. One approach is to focus on the commodity and the technology of its processing (e. g. wine fermentation, fermentation of bakery products), and this is the direction that most books on food and beverage yeasts have taken, to date. A second approach is to focus on the yeasts, themselves, and their bi- ogy in the context of food and beverage habitats.
Wild Fermentation
Author: Sandor Ellix KatzPublisher: Chelsea Green Publishing
ISBN: 1603586288
Category : Cooking
Languages : en
Pages : 322
Book Description
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Biodiversity and Ecophysiology of Yeasts
Author: Carlos Augusto RosaPublisher: Springer Science & Business Media
ISBN: 3540309853
Category : Science
Languages : en
Pages : 578
Book Description
In the last few decades more and more yeast habitats have been explored, spanning cold climates to tropical regions and dry deserts to rainforests. As a result, a large body of ecological data has been accumulated and the number of known yeast species has increased rapidly. This book provides an overview of the biodiversity of yeasts in different habitats. Recent advances achieved by the application of molecular biological methods in the field of yeast taxonomy and ecology are also incorporated in the book. Wherever possible, the interaction between yeasts and the surrounding environment is discussed.
Fungal Toxins
Author: Solomon KadisPublisher: Elsevier
ISBN: 1483259684
Category : Medical
Languages : en
Pages : 419
Book Description
Microbial Toxins: A Comprehensive Treatise, Volume VIII, Fungal Toxins is devoted to topics related to algal and fungal toxins and includes critically reviewed articles from different experts in related fields. The text is divided into three sections. Section A covers coumarins — its isolation, identification, biological action, natural occurrence, and uses. Section B deals with the epizootiology, clinical characteristics, and pathological findings of Stachybotryotoxicosis. Section C talks about phytopathogenic and helminthosporium toxins, toxic peptides found in Amanita species as well as other mushroom toxins, compounds accumulating in plants after an infection, and ergot. The book is recommended for microbiologists and toxicologists, especially those who would like to know more about the toxins produced by algae and fungi and their effects.
Wine Microbiology
Author: Kenneth C. FugelsangPublisher: Рипол Классик
ISBN: 5881474686
Category : History
Languages : en
Pages : 415
Book Description