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