Food, Fermentation and Micro-organisms
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Beschreibung
Fermentation and the use of micro-organisms is one of the mostimportant aspects of food processing, an industry worth billions ofUS dollars world-wide. From beer and wine to yoghurt and bread, itis the common denominator between many of our foodstuffs.
In his engaging style Professor Charles Bamforth covers allknown food applications of fermentation. Beginning with the scienceunderpinning food fermentations, Professor Bamforth looks at therelevant aspects of microbiology and microbial physiology, movingon to cover individual food products, how they are made, what isthe role of fermentation and what possibilities exist for futuredevelopment.
* * Internationally respected author
* Coverage of all major uses of fermentation in the foodindustry
* Practical coverage of food processing in relation tofermentation
A comprehensive guide for all food scientists, technologists andmicrobiologists in the food industry and academia, this book willbe an important addition to all libraries in food companies,research establishments and universities where food studies, foodscience, food technology and microbiology are studied andtaught.
Autor*in
Charles W. Bamforth
Themen in »Food, Fermentation and Micro-organisms«
Biowissenschaften Food Science & Technology Lebensmittelforschung u. -technologie Life Sciences Microbiology & Virology Microbiology, Food Safety & Security Mikrobiologie u. Nahrungsmittelsicherheit Mikrobiologie u. Virologie
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"The coverage includes beer, wine, fortified wines, cider,distilled alcoholic spirits and sake, with vinegar forming anatural final product. In general, the accounts are well-writtenand easy to understand, and each chapter finishes with a list ofthe major textbooks dealing with the topic under discussion.
...undergraduate students of food science will find it a usefulintroduction to food ferementations."
International Journal of Dairy Technology, Vol 59, Issue 3, Aug.2006.
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