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Bamforth, Charles W.

Food, Fermentation and Micro-organisms

Bamforth, Charles W. - Food, Fermentation and Micro-organisms, ebook

193,50€

Ebook, PDF with Adobe DRM
ISBN: 9780470995266
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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 fermentation

A 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.

Keywords: TECHNOLOGY & ENGINEERING / Food Science TEC012000

Author(s)
Publisher
John Wiley and Sons, Inc.
Publication year
2008
Language
en
Edition
1
Page amount
216 pages
Categories
Gardening, Agriculture, Forestry
 
Technology, Energy, Traffic
Format
Ebook
eISBN (PDF)
9780470995266
Printed ISBN
9780632059874

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