Food, fermentation and micro-organisms

Covers all major uses of fermentation in the global food and beverage industries. -Contains practical information on the processing of fermented food and beverage products. -Author is an internationally renowned authority on the subject. -Second edition chapters significantly updated and expanded, particularly those on non-beverage products. Market description Food scientists, technologists and…

Fermented foods : sources, consumption and health benefits

Edition

-

ISBN/ISSN

9781634839242

Collation

1 online resource.

Series Title

Food science and technology series (Nova Science Publishers)

Call Number

[ITP-LIB-531]

Food, fermentation, and micro-organisms

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 f…