Food, Fermentation, and Micro-organisms

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Food, Fermentation, and Micro-organisms by Charles W. Bamforth, David J. Cook, Wiley
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Charles W. Bamforth, David J. Cook ISBN: 9781119557418
Publisher: Wiley Publication: February 11, 2019
Imprint: Wiley-Blackwell Language: English
Author: Charles W. Bamforth, David J. Cook
ISBN: 9781119557418
Publisher: Wiley
Publication: February 11, 2019
Imprint: Wiley-Blackwell
Language: English

Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink.

In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation’s future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages.

Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Fermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink.

In this updated and expanded second edition of Food, Fermentation, and Micro-organisms, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation’s future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages.

Food, Fermentation, and Micro-organisms, Second Edition is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught.

More books from Wiley

Cover of the book Archaeological Theory Today by Charles W. Bamforth, David J. Cook
Cover of the book Methods and Applications of Cycloaddition Reactions in Organic Syntheses by Charles W. Bamforth, David J. Cook
Cover of the book Propagation Dynamics on Complex Networks by Charles W. Bamforth, David J. Cook
Cover of the book Control of Power Inverters in Renewable Energy and Smart Grid Integration by Charles W. Bamforth, David J. Cook
Cover of the book Sociology for Nurses by Charles W. Bamforth, David J. Cook
Cover of the book Excellence im Management-Reporting by Charles W. Bamforth, David J. Cook
Cover of the book Advances in Bioenergy by Charles W. Bamforth, David J. Cook
Cover of the book Principles of Human Evolution by Charles W. Bamforth, David J. Cook
Cover of the book Toward a Scholarship of Practice by Charles W. Bamforth, David J. Cook
Cover of the book Connecting with China by Charles W. Bamforth, David J. Cook
Cover of the book Investing in Hedge Funds by Charles W. Bamforth, David J. Cook
Cover of the book The Truth About Employee Engagement by Charles W. Bamforth, David J. Cook
Cover of the book Fatal Risk by Charles W. Bamforth, David J. Cook
Cover of the book Loaded by Charles W. Bamforth, David J. Cook
Cover of the book Click Here by Charles W. Bamforth, David J. Cook
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy