Dòng Nội dung
1
Food, fermentation, and micro-organisms / Charles W Bamforth
Oxford ; Ames, Iowa : Blackwell Science, 2005
232 p. : illustrations
Ký hiệu phân loại (DDC): 664.024
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.
 Số bản sách: (0) Tài liệu số: (1)
2
Yeasts in Food and Beverages / Amparo Querol, Graham Fleet (Eds.)
Berlin : Springer, 2006
456 p.
Ký hiệu phân loại (DDC): 664.68
"Drawing upon the expertise of leading yeast researchers, this book provides a comprehensive account of the ecology, physiology, biochemistry, molecular biology and genomics of the diverse range of yeast species associated with the production of foods and beverages."--Jacket.
 Số bản sách: (0) Tài liệu số: (1)