02835nam 22006974a 450 991096654550332120200520144314.0978661131202297812813120201281312029978047070958004707095889780470995273047099527097804709952660470995262(CKB)1000000000399262(EBL)351146(OCoLC)476170780(SSID)ssj0000156633(PQKBManifestationID)11160015(PQKBTitleCode)TC0000156633(PQKBWorkID)10144295(PQKB)11349027(MiAaPQ)EBC351146(Au-PeEL)EBL351146(CaPaEBR)ebr10240504(CaONFJC)MIL131202(Perlego)2768019(EXLCZ)99100000000039926220050205d2005 uy 0engur|n|---|||||txtccrFood, fermentation, and micro-organisms /Charles W. Bamforth1st ed.Oxford ;Ames, Iowa Blackwell Sciencec20051 online resource (234 p.)Description based upon print version of record.9780632059874 0632059877 Includes bibliographical references and index.The science underpinning food fermentations -- Beer -- Wine -- Fortified wines -- Cider -- Distilled alcoholic beverages -- Flavoured spirits -- Sake -- Vinegar -- Cheese -- Yoghurt and other fermented milk products -- Bread -- Meat -- Indigenous fermented foods -- Vegetable fermentations -- Cocoa -- Mycoprotein -- Miscellaneous fermentation products.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 fFermentationFermented foodsYeastFermentation.Fermented foods.Yeast.664/.024Bamforth Charles W.1952-299978MiAaPQMiAaPQMiAaPQBOOK9910966545503321Food fermentation and micro-organisms731086UNINA