Food, Fermentation and Micro-organisms
eBook - PDF

Food, Fermentation and Micro-organisms

  1. 234 pages
  2. English
  3. PDF
  4. Available on iOS & Android
eBook - PDF

Food, Fermentation and Micro-organisms

About this book

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.



  • Internationally respected author
  • Coverage of all major uses of fermentation in the food industry
  • Practical coverage of 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.

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Information

Publisher
Wiley-Blackwell
Year
2008
Print ISBN
9780632059874
Edition
1
eBook ISBN
9780470995266
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Food,Fermentation and Micro-organisms

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Yes, you can access Food, Fermentation and Micro-organisms by Charles W. Bamforth in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.