Food, Fermentation and Micro-organisms / Edition 1

Hardcover (Print)
Buy New
Buy New from BN.com
$205.77
Used and New from Other Sellers
Used and New from Other Sellers
from $133.60
Usually ships in 1-2 business days
(Save 49%)
Other sellers (Hardcover)
  • All (5) from $133.60   
  • New (3) from $218.49   
  • Used (2) from $132.55   

Overview

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.

Read More Show Less

Editorial Reviews

From the Publisher
"The coverage includes beer, wine, fortified wines, cider, distilled alcoholic spirits and sake, with vinegar forming a natural final product. In general, the accounts are well-written and easy to understand, and each chapter finishes with a list of the major textbooks dealing with the topic under discussion.
...undergraduate students of food science will find it a useful introduction to food ferementations."
International Journal of Dairy Technology, Vol 59, Issue 3, Aug. 2006.
Read More Show Less

Product Details

  • ISBN-13: 9780632059874
  • Publisher: Wiley
  • Publication date: 11/21/2005
  • Edition description: REV
  • Edition number: 1
  • Pages: 236
  • Product dimensions: 6.95 (w) x 9.90 (h) x 0.65 (d)

Meet the Author

Professor Charles W. Bamforth, Head of Malting and Brewing Science, Department of Food Science and Technology, University of California, Davis, USA

Read More Show Less

Table of 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.

Index.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)