Food, Fermentation and Micro-organisms
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." "Professor Charles Bamforth cover...
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| Main Author: | |
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| Format: | Book |
| Language: | English |
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Ames, Iowa
Blackwell Science
2005
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| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Add Tag | 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." "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 the role of fermentation is and what possibilities exist for future development. |
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| Physical Description: | xvi, 216 pages illustrations 25 cm |
| Bibliography: | Includes bibliographical references and index |
| ISBN: | 9780632059874 0632059877 |
Himalayan fermented foods microbiology,nutrition, and ethnic values