This classic series covers the complete biology and biochemistry of the yeasts in six volumes. Volume 5 addresses the major areas of yeast technology relevant to the food, pharmaceutical, and biotechnology industries. * SPECIAL FEATURES: * Final volume of a comprehensive research level edited treatise covering biochemistry physiology, technology of yeasts. The book will cover the major areas of yeast technology relevant to the food, pharmaceutical and biotechnology industries. Yeast are highly versatile organisms, particularly suitable for industrial purposes - this book will be of interest to many.Of the sugars present in wort, brewera#39;s yeasts can utilize fructose, glucose, maltose, sucrose and maltotriose (Phillips, ... consumes fructose more slowly, a portion of this very sweet sugar can remain at the end of fermentation and affect theanbsp;...
|Author||:||Anthony H. Rose, J. Stewart Harrison|
|Publisher||:||Elsevier - 2012-12-02|