Bamforth Food, Fermentation and Micro-organisms

1. Auflage 2008
ISBN: 978-0-470-99526-6
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 240 Seiten, E-Book

Fermentation and the use of micro-organisms is one of the mostimportant aspects of food processing, an industry worth billions ofUS dollars world-wide. From beer and wine to yoghurt and bread, itis the common denominator between many of our foodstuffs.
In his engaging style Professor Charles Bamforth covers allknown food applications of fermentation. Beginning with the scienceunderpinning food fermentations, Professor Bamforth looks at therelevant aspects of microbiology and microbial physiology, movingon to cover individual food products, how they are made, what isthe role of fermentation and what possibilities exist for futuredevelopment.
* * Internationally respected author
* Coverage of all major uses of fermentation in the foodindustry
* Practical coverage of food processing in relation tofermentation
A comprehensive guide for all food scientists, technologists andmicrobiologists in the food industry and academia, this book willbe an important addition to all libraries in food companies,research establishments and universities where food studies, foodscience, food technology and microbiology are studied andtaught.

Autoren/Hrsg.

Bamforth, Charles W.

Inhaltsverzeichnis

Preface.
Acknowledgements.
Introduction.
Chapter 1. The Science Underpinning Food Fermentations..
Chapter 2. Beer..
Chapter 3. Wine.
Chapter 4. Fortified Wines..
Chapter 5. Cider..
Chapter 6. Distilled Alcoholic Beverages..
Chapter 7. Flavoured Spirits..
Chapter 8. Sake.
Chapter 9. Vinegar..
Chapter 10. Cheese..
Chapter 11. Yoghurt and Other Fermented Milk Products..
Chapter 12. Bread..
Chapter 13. Meat..
Chapter 14. Indigenous Fermented Foods..
Chapter 15. Vegetable Fermentations..
Chapter 16. Cocoa..
Chapter 17. Mycoprotein.
Chapter 18. Miscellaneous Fermentation Products.
Index.

Über Autor(innen)

Professor Charles W. Bamforth, Head of Malting and Brewing Science, Department of Food Science and Technology, University of California, Davis, USA