Food, Fermentation and Micro-organisms
November 2005, Wiley-Blackwell
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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.