Explore the dual nature of yeasts in food with “YEASTS IN FOOD: BENEFICIAL AND DETRIMENTAL ASPECTS” by ELSEVIER INDIA. This comprehensive guide, published in 2014, delves into the essential roles yeasts play in food production, from fermentation in bread and beverages to their impact on flavor development. Simultaneously, it addresses the detrimental effects of certain yeasts, including spoilage and potential health concerns. Perfect for food scientists, microbiologists, and culinary professionals, this book offers critical insights into harnessing beneficial yeasts while mitigating their negative aspects. Discover the science behind these fascinating microorganisms and their significant influence on the foods we consume. A must-have for understanding food microbiology.