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Food, fermentation, and micro-organisms

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Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs.In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development.* Internationally respected author* Coverage of all major uses of fermentation in the food industry* Practical coverage of food processing in relation to fermentationA comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught.

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Availability

Detail Information

Series Title

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Call Number

[ITP-LIB-333]

Publisher

enk : Blackwell Science., c2005

Collation

xvi, 216 p. : ill. ; 25 cm.

Language

English

ISBN/ISSN

9780632059874

Classification

QR151 .B355 2005

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Food Microbiology
Fermentation
Fermented foods
Yeast
Alcoholic Beverages

Specific Detail Info

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Statement of Responsibility

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