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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 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 fermenta.

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  • "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 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 fermenta."@en
  • "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 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. Written by an internationally respected author, this book covers all major uses of fermentation in the food industry and 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."
  • "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 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. Written by an internationally respected author, this book covers all major uses of fermentation in the food industry and 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."@en

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  • "Llibres electrònics"
  • "Electronic books"
  • "Electronic books"@en
  • "Livres électroniques"

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  • "Alimentos, Fermentacion y Microorganismos/ Foods, Fermentation and Microorganisms"
  • "Food, fermentation and micro organisms"
  • "Food, fermentation and micro-organisms"
  • "Food, Fermentation and Micro-organisms"@en
  • "Food, Fermentation and Micro-organisms"
  • "Food, fermentation, and micro-organisms"@en
  • "Food, fermentation, and micro-organisms"
  • "Alimentos, fermentacion y microorganismos"
  • "Alimentos, fermentacion y microorganismos"@es
  • "Alimentos, fermentación y microorganismos"@es

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