Yeast Industrial Applications

Yeast - Industrial Applications is a book that covers applications and utilities of yeasts in food, chemical, energy, and environmental industries collected in 12 chapters. The use of yeasts in the production of metabolites, enzymatic applications, fermented foods, microorganism controls, bioethanol...

Full description

Saved in:
Bibliographic Details
Other Authors: Morata, Antonio (Editor), Loira, Iris (Editor)
Format: Electronic Book Chapter
Language:English
Published: IntechOpen 2017
Subjects:
Online Access:DOAB: download the publication
DOAB: description of the publication
Tags: Add Tag
No Tags, Be the first to tag this record!

MARC

LEADER 00000naaaa2200000uu 4500
001 doab_20_500_12854_129628
005 20231201
003 oapen
006 m o d
007 cr|mn|---annan
008 20231201s2017 xx |||||o ||| 0|eng d
020 |a intechopen.69360 
020 |a 9789535136002 
020 |a 9789535135999 
020 |a 9789535146148 
040 |a oapen  |c oapen 
024 7 |a 10.5772/intechopen.69360  |c doi 
041 0 |a eng 
042 |a dc 
072 7 |a TDCT  |2 bicssc 
100 1 |a Morata, Antonio  |4 edt 
700 1 |a Loira, Iris  |4 edt 
700 1 |a Morata, Antonio  |4 oth 
700 1 |a Loira, Iris  |4 oth 
245 1 0 |a Yeast  |b Industrial Applications 
260 |b IntechOpen  |c 2017 
300 |a 1 electronic resource (300 p.) 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
506 0 |a Open Access  |2 star  |f Unrestricted online access 
520 |a Yeast - Industrial Applications is a book that covers applications and utilities of yeasts in food, chemical, energy, and environmental industries collected in 12 chapters. The use of yeasts in the production of metabolites, enzymatic applications, fermented foods, microorganism controls, bioethanol production, and bioremediation of contaminated environments is covered showing results, methodologies, and processes and describing the specific role of yeasts in them. The traditional yeast Saccharomyces cerevisiae is complemented in many applications with the use of less known non-Saccharomyces yeasts that now are being used extensively in industry. This book compiles the experience and know-how of researchers and professors from international universities and research centers. 
540 |a Creative Commons  |f https://creativecommons.org/licenses/by/3.0/  |2 cc  |4 https://creativecommons.org/licenses/by/3.0/ 
546 |a English 
650 7 |a Food & beverage technology  |2 bicssc 
653 |a fermentation, ethanol, immobilization, wine, saccharomyces cerevisiae, aroma 
856 4 0 |a www.oapen.org  |u https://mts.intechopen.com/storage/books/6293/authors_book/authors_book.pdf  |7 0  |z DOAB: download the publication 
856 4 0 |a www.oapen.org  |u https://directory.doabooks.org/handle/20.500.12854/129628  |7 0  |z DOAB: description of the publication