Food, Fermentation and Micro-Organisms
By (author) Charles W. Bamforth
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Food, Fermentation and Micro-Organisms by Charles W. Bamforth
Book DescriptionFermentation 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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Book DetailsISBN: 9780632059874
(262mm x 188mm x 19mm)
Imprint: Wiley-Blackwell (an imprint of John Wiley & Sons Ltd)
Publisher: John Wiley and Sons Ltd
Publish Date: 20-Sep-2005
Country of Publication: United Kingdom
Books By Author Charles W. Bamforth
Oxford Handbook of Food Fermentations, Hardback (September 2014)
A collected volume of contributions on the science of food fermentation, featuring articles on a wide array of food products and distilled beverages.
Beer, Hardback (April 2009)» View all books by Charles W. Bamforth
This book gives a comprehensive overview of the history of brewing, the science and technology of brewing, the various styles of beer brewed throughout the world, and the global brewing business.
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Author Biography - Charles W. Bamforth
Professor Charles W. Bamforth, Head of Malting and Brewing Science, Department of Food Science and Technology, University of California, Davis, USA
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