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Food, fermentation, and micro-organisms / Charles W. Bamforth.
- Format:
- Book
- Author/Creator:
- Bamforth, Charles W., 1952-
- Language:
- English
- Subjects (All):
- Fermentation.
- Fermented foods.
- Yeast.
- Physical Description:
- 1 online resource (234 p.)
- Edition:
- 1st ed.
- Place of Publication:
- Oxford ; Ames, Iowa : Blackwell Science, c2005.
- Language Note:
- English
- Summary:
- 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
- Contents:
- 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.
- Notes:
- Description based upon print version of record.
- Includes bibliographical references and index.
- ISBN:
- 9786611312022
- 9781281312020
- 1281312029
- 9780470709580
- 0470709588
- 9780470995273
- 0470995270
- 9780470995266
- 0470995262
- OCLC:
- 476170780
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