TY - BOOK ID - 8857301 TI - Food, fermentation and micro-organisms. PY - 2005 SN - 9780632059874 0632059877 0470995270 9786611312022 0470709588 1281312029 0470995262 9780470995266 9780470995273 9781281312020 6611312021 9780470709580 PB - Oxford Blackwell DB - UniCat KW - 663 KW - 579.67 KW - 637.3 KW - 664.66 KW - Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry KW - Food microbiology KW - Cheese and cheesemaking KW - Bakery products in general. Bread and allied products KW - 664.66 Bakery products in general. Bread and allied products KW - 637.3 Cheese and cheesemaking KW - 579.67 Food microbiology KW - 663 Industrial microbiology. Industrial mycology. Zymurgy, fermentation industry. Beverage industry. Stimulant industry KW - Fermentation KW - Fermented foods KW - Yeast KW - Nematospora KW - Yeasts KW - Edible fungi KW - Leavening agents KW - Yeast-free diet KW - Food, Fermented KW - Food KW - Ferments KW - Biochemical engineering KW - Chemistry KW - Industrial microbiology KW - Microbiological synthesis UR - https://www.unicat.be/uniCat?func=search&query=sysid:8857301 AB - 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. * 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. ER -