Food, Fermentation and Micro-organisms.

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. In his engaging style Professor Charles Bamf...

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Bibliographic Details
Main Author: Bamforth, Charles W., 1952-
Format: eBook
Language:English
Published: Chichester : John Wiley & Sons, 2007.
Subjects:
Fermentation.
Fermented foods.
Yeast.
Fermentation
Fermented foods
Yeast
Online Access:Click for online access
Table of Contents:
  • Food, Fermentation and Micro-organisms; Contents; 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.

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