Food, fermentation, and micro-organisms:
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Oxford ; Ames, Iowa
Blackwell Science
2005
|
| Schlagworte: | |
| Beschreibung: | Print version record |
| Beschreibung: | 1 online resource (xvi, 216 pages) illustrations |
| ISBN: | 9780470995266 0470995262 9780470995273 0470995270 |
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| 505 | 8 | |a 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 | |
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Datensatz im Suchindex
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| any_adam_object | |
| author | Bamforth, Charles W. 1952- |
| author_facet | Bamforth, Charles W. 1952- |
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| author_sort | Bamforth, Charles W. 1952- |
| author_variant | c w b cw cwb |
| building | Verbundindex |
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| contents | 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 |
| ctrlnum | (ZDB-4-ENC)ocn608623103 (OCoLC)608623103 (DE-599)BVBBV045343646 |
| dewey-full | 664/.024 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.024 |
| dewey-search | 664/.024 |
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| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | DE-604.BV045343646 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T08:15:29Z |
| institution | BVB |
| isbn | 9780470995266 0470995262 9780470995273 0470995270 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030730350 |
| oclc_num | 608623103 |
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| physical | 1 online resource (xvi, 216 pages) illustrations |
| psigel | ZDB-4-ENC |
| publishDate | 2005 |
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| publisher | Blackwell Science |
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| spelling | Bamforth, Charles W. 1952- Verfasser aut Food, fermentation, and micro-organisms Charles W. Bamforth Oxford ; Ames, Iowa Blackwell Science 2005 1 online resource (xvi, 216 pages) illustrations txt rdacontent c rdamedia cr rdacarrier Print version record 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 Aliments fermentes Levure TECHNOLOGY & ENGINEERING / Food Science bisacsh Fermentation fast Fermented foods fast Yeast fast Food Microbiology Alcoholic Beverages / microbiology Fermentation Fermented foods Yeast Mikroorganismus (DE-588)4039226-0 gnd rswk-swf Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf Fermentation (DE-588)4129537-7 gnd rswk-swf Gärung (DE-588)4155803-0 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Alkoholisches Getränk (DE-588)4128384-3 gnd rswk-swf Milchprodukt (DE-588)4235506-0 gnd rswk-swf Gärung (DE-588)4155803-0 s Lebensmittel (DE-588)4034870-2 s Mikroorganismus (DE-588)4039226-0 s 1\p DE-604 Fermentation (DE-588)4129537-7 s 2\p DE-604 Lebensmittelmikrobiologie (DE-588)4034896-9 s 3\p DE-604 Alkoholisches Getränk (DE-588)4128384-3 s 4\p DE-604 Milchprodukt (DE-588)4235506-0 s 5\p DE-604 Erscheint auch als Druck-Ausgabe Bamforth, Charles W., 1952- Food, fermentation, and micro-organisms Oxford ; Ames, Iowa : Blackwell Science, 2005 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 2\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 3\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 4\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk 5\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Bamforth, Charles W. 1952- 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 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 Aliments fermentes Levure TECHNOLOGY & ENGINEERING / Food Science bisacsh Fermentation fast Fermented foods fast Yeast fast Food Microbiology Alcoholic Beverages / microbiology Fermentation Fermented foods Yeast Mikroorganismus (DE-588)4039226-0 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Fermentation (DE-588)4129537-7 gnd Gärung (DE-588)4155803-0 gnd Lebensmittel (DE-588)4034870-2 gnd Alkoholisches Getränk (DE-588)4128384-3 gnd Milchprodukt (DE-588)4235506-0 gnd |
| subject_GND | (DE-588)4039226-0 (DE-588)4034896-9 (DE-588)4129537-7 (DE-588)4155803-0 (DE-588)4034870-2 (DE-588)4128384-3 (DE-588)4235506-0 |
| title | Food, fermentation, and micro-organisms |
| title_auth | Food, fermentation, and micro-organisms |
| title_exact_search | Food, fermentation, and micro-organisms |
| title_full | Food, fermentation, and micro-organisms Charles W. Bamforth |
| title_fullStr | Food, fermentation, and micro-organisms Charles W. Bamforth |
| title_full_unstemmed | Food, fermentation, and micro-organisms Charles W. Bamforth |
| title_short | Food, fermentation, and micro-organisms |
| title_sort | food fermentation and micro organisms |
| topic | Fermentation Aliments fermentes Levure TECHNOLOGY & ENGINEERING / Food Science bisacsh Fermentation fast Fermented foods fast Yeast fast Food Microbiology Alcoholic Beverages / microbiology Fermentation Fermented foods Yeast Mikroorganismus (DE-588)4039226-0 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Fermentation (DE-588)4129537-7 gnd Gärung (DE-588)4155803-0 gnd Lebensmittel (DE-588)4034870-2 gnd Alkoholisches Getränk (DE-588)4128384-3 gnd Milchprodukt (DE-588)4235506-0 gnd |
| topic_facet | Fermentation Aliments fermentes Levure TECHNOLOGY & ENGINEERING / Food Science Fermented foods Yeast Food Microbiology Alcoholic Beverages / microbiology Fermentation Fermented foods Yeast Mikroorganismus Lebensmittelmikrobiologie Gärung Lebensmittel Alkoholisches Getränk Milchprodukt |
| work_keys_str_mv | AT bamforthcharlesw foodfermentationandmicroorganisms |