LEADER 02835nam 22006974a 450 001 9910966545503321 005 20200520144314.0 010 $a9786611312022 010 $a9781281312020 010 $a1281312029 010 $a9780470709580 010 $a0470709588 010 $a9780470995273 010 $a0470995270 010 $a9780470995266 010 $a0470995262 035 $a(CKB)1000000000399262 035 $a(EBL)351146 035 $a(OCoLC)476170780 035 $a(SSID)ssj0000156633 035 $a(PQKBManifestationID)11160015 035 $a(PQKBTitleCode)TC0000156633 035 $a(PQKBWorkID)10144295 035 $a(PQKB)11349027 035 $a(MiAaPQ)EBC351146 035 $a(Au-PeEL)EBL351146 035 $a(CaPaEBR)ebr10240504 035 $a(CaONFJC)MIL131202 035 $a(Perlego)2768019 035 $a(EXLCZ)991000000000399262 100 $a20050205d2005 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFood, fermentation, and micro-organisms /$fCharles W. Bamforth 205 $a1st ed. 210 $aOxford ;$aAmes, Iowa $cBlackwell Science$dc2005 215 $a1 online resource (234 p.) 300 $aDescription based upon print version of record. 311 08$a9780632059874 311 08$a0632059877 320 $aIncludes bibliographical references and index. 327 $aThe 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. 330 $aFermentation 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 f 606 $aFermentation 606 $aFermented foods 606 $aYeast 615 0$aFermentation. 615 0$aFermented foods. 615 0$aYeast. 676 $a664/.024 700 $aBamforth$b Charles W.$f1952-$0299978 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910966545503321 996 $aFood fermentation and micro-organisms$9731086 997 $aUNINA