Food, fermentation, and micro-organisms /
Publié par : Blackwell Science, (Oxford ; | Ames, Iowa :) Détails physiques : 1 online resource (xvi, 216 pages) : illustrations ISBN :9780470995266; 0470995262; 9780470995273; 0470995270.-
ebrary
-
EBSCOhost
-
John Wiley
-
MyiLibrary
-
MyiLibrary
-
Table of contents
-
Contributor biographical information
-
Volltext
- URL des Erstveröffentlichers
-
Concordia University of Edmonton Access
- (Unlimited Concurrent Users)
- from Ebook Central Academic Complete
Type de document | Site actuel | Cote | Statut | Date de retour prévue | Code à barres | Réservations |
---|---|---|---|---|---|---|
Livre | La bibliothèque des sciences de l'ingénieur | 664.024 BAM (Parcourir l'étagère) | Disponible | 0000000025517 |
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 fermentation and what possibilities exist for future development. Written by an internationally respected author, this book covers all major uses of fermentation in the food industry and 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.
Il n'y a pas de commentaire pour ce document.