Food, fermentation, and micro-organisms / / Charles W. Bamforth

• Autore: Bamforth Charles W. <1952->
• Pubblicazione: Oxford ; ; Ames, Iowa, : Blackwell Science, c2005
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (234 p.)
• Disciplina: 664/.024
• Soggetto topico: Fermentation; Fermented foods; Yeast
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: 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.
• Sommario/riassunto: 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 f
• Titolo autorizzato: Food fermentation and micro-organisms
• ISBN: 1-281-31202-9; 9786611312022; 0-470-70958-8; 0-470-99527-0; 0-470-99526-2
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910824454403321
• Lo trovi qui: Univ. Federico II