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Food, fermentation and micro-organisms /
-"Covers all major uses of fermentation in the global food and beverage industries.-Contains practical information on the processing of fermented food and beverage products.-Author is an internationally renowned authority on the subject.-Second edition chapters significantly updated and expande...
| Clasificación: | Libro Electrónico |
|---|---|
| Autores principales: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Hoboken, NJ :
John Wiley & Sons, Inc.,
2019.
|
| Edición: | Second edition. |
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_on1065782302 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
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| 008 | 181107t20192019nju ob 001 0 eng | ||
| 010 | |a 2018053747 | ||
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| 019 | |a 1084727126 | ||
| 020 | |a 9781119557432 |q (electronic book) | ||
| 020 | |a 1119557437 |q (electronic book) | ||
| 020 | |a 9781119557418 |q (electronic book) | ||
| 020 | |a 1119557410 |q (electronic book) | ||
| 020 | |a 9781119557456 |q (electronic book) | ||
| 020 | |a 1119557453 |q (electronic book) | ||
| 020 | |z 9781405198721 |q (hardcover) | ||
| 029 | 1 | |a AU@ |b 000065193806 | |
| 029 | 1 | |a CHNEW |b 001039223 | |
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| 035 | |a (OCoLC)1065782302 |z (OCoLC)1084727126 | ||
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| 050 | 1 | 4 | |a TP371.44 |b .B36 2019 |
| 072 | 7 | |a TEC |x 012000 |2 bisacsh | |
| 082 | 0 | 0 | |a 664/.024 |2 23 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Bamforth, Charles W., |d 1952- |e author. | |
| 245 | 1 | 0 | |a Food, fermentation and micro-organisms / |c Charles W. Bamforth, David J. Cook. |
| 250 | |a Second edition. | ||
| 264 | 1 | |a Hoboken, NJ : |b John Wiley & Sons, Inc., |c 2019. | |
| 264 | 4 | |c ©2019 | |
| 300 | |a 1 online resource | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a -"Covers all major uses of fermentation in the global food and beverage industries.-Contains practical information on the processing of fermented food and beverage products.-Author is an internationally renowned authority on the subject.-Second edition chapters significantly updated and expanded, particularly those on non-beverage products. Market description Food scientists, technologists and microbiologists in the food industry and in academia"-- |c Provided by publisher. | ||
| 505 | 0 | |a Intro; Title Page; Copyright Page; Contents; Preface; Introduction; Bibliography; Chapter 1 The Science Underpinning Food Fermentations; 1.1 Micro-Organisms; 1.2 Microbial Metabolism; 1.2.1 Nutritional Needs; 1.2.2 Environmental Impacts; 1.2.2.1 Temperature; 1.2.2.2 pH; 1.2.2.3 Water Activity; 1.2.2.4 Oxygen; 1.2.2.5 Radiation; 1.2.2.6 Hydrostatic Pressure; 1.2.3 Controlling or Inhibiting Growth of Micro-organisms; 1.2.3.1 Heating; 1.2.3.2 Cooling; 1.2.3.3 Drying; 1.2.3.4 Irradiation; 1.2.3.5 Filtration; 1.2.3.6 Chemical Agents; 1.2.4 Metabolic Events; 1.2.4.1 Catabolism; 1.2.4.2 Anabolism | |
| 505 | 8 | |a 1.3 The Origins of the Organisms Employed in Food Fermentations1.4 Some of the Major Micro-Organisms in This Book; 1.4.1 Yeast; 1.4.2 Lactic Acid Bacteria; 1.4.2.1 Lactococcus; 1.4.2.2 Leuconostoc; 1.4.2.3 Streptococcus; 1.4.2.4 Lactobacillus; 1.4.2.5 Pediococci; 1.4.2.6 Enterococcus; 1.5 Providing the Growth Medium for the Organisms; 1.6 Fermenters; 1.7 Downstream Processing; 1.8 Some General Issues for a Number of Foodstuffs; 1.8.1 Non-enzymatic Browning; 1.8.2 Enzymatic Browning; 1.8.3 Caramelisation of Sugars; 1.8.4 Antioxidants; Bibliography; Chapter 2 Beer | |
| 505 | 8 | |a 2.1 Overview of Malting and Brewing2.2 Barley and Malt Production; 2.3 Mashing: The Production of Sweet Wort; 2.3.1 Milling; 2.3.2 Mashing; 2.3.3 Adjuncts; 2.3.4 Wort Separation; 2.3.4.1 Lauter Tun; 2.3.4.2 Mash Filters; 2.4 Water; 2.5 Hops; 2.6 Wort Boiling and Clarification; 2.7 Wort Cooling; 2.8 Yeast; 2.9 Brewery Fermentations; 2.10 Filtration; 2.11 The Stabilisation of Beer; 2.12 Gas Control; 2.13 Packaging; 2.13.1 Filling Bottles and Cans; 2.13.2 Filling Kegs; 2.14 The Quality of Beer; 2.14.1 Flavour; 2.14.2 Foam; 2.14.3 Gushing; 2.15 Spoilage of Beer; 2.16 Beer Styles; Bibliography | |
| 505 | 8 | |a Chapter 3 Wine3.1 Grapes; 3.2 Grape Processing; 3.2.1 Stemming and Crushing; 3.2.2 Drainers and Presses; 3.3 Fermentation; 3.3.1 Juice; 3.3.2 Yeast; 3.4 Clarification; 3.5 Filtration; 3.6 Stabilisation; 3.7 The Use of Other Micro-Organisms in Wine Production; 3.8 Champagne/Sparkling Wine; 3.9 Ageing; 3.10 Packaging; 3.11 Taints and Gushing; 3.12 The Composition of Wine; 3.13 Classifications of Wine; 3.14 Wine Evaluation; Bibliography; Chapter 4 Fortified Wines; 4.1 Sherry; 4.2 Port; 4.3 Madeira; Bibliography; Chapter 5 Cider; 5.1 Apples; 5.2 Milling and Pressing; 5.3 Fermentation | |
| 505 | 8 | |a 5.4 Cider Colour and Flavour5.5 Post-Fermentation Processes; 5.6 Problems With Cider; 5.7 Perry; Bibliography; Chapter 6 Distilled Alcoholic Beverages; 6.1 Whisk(e)y; 6.1.1 Distillation; 6.1.2 Whiskey Variants; 6.2 Cognac; 6.3 Armagnac and Wine Spirits; 6.4 Rum; Bibliography; Chapter 7 Vodka, Flavoured Spirits and Liqueurs; 7.1 Vodka; 7.2 Gin; 7.3 Liqueurs; Bibliography; Chapter 8 Sake; 8.1 Sake Brewing; 8.1.1 Polishing, Steeping and Steaming; 8.1.2 Making Koji; 8.1.3 Making Moto; 8.1.4 Moromi; 8.1.5 Modern Sake Making; 8.2 The Flavour of Sake; 8.3 Types of Sake; 8.4 Serving Temperature | |
| 588 | 0 | |a Online resource; title from digital title page (viewed on March 12, 2019). | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Fermented foods. | |
| 650 | 0 | |a Fermentation. | |
| 650 | 0 | |a Yeast. | |
| 650 | 0 | |a Microorganisms. | |
| 650 | 6 | |a Aliments fermentés. | |
| 650 | 6 | |a Fermentation. | |
| 650 | 6 | |a Levure. | |
| 650 | 6 | |a Micro-organismes. | |
| 650 | 7 | |a microorganisms. |2 aat | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Fermentation |2 fast | |
| 650 | 7 | |a Fermented foods |2 fast | |
| 650 | 7 | |a Microorganisms |2 fast | |
| 650 | 7 | |a Yeast |2 fast | |
| 700 | 1 | |a Cook, David J., |d 1965- |e author. | |
| 758 | |i has work: |a Food, fermentation and micro-organisms (Text) |1 https://id.oclc.org/worldcat/entity/E39PCH36ycCtJMhbw9xQdG4d6X |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Bamforth, Charles W., 1952- |t Food, fermentation and micro-organisms. |b Second edition. |d Hoboken, NJ : John Wiley & Sons, Inc., 2019 |z 9781405198721 |w (DLC) 2018051886 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=5683101 |z Texto completo |
| 938 | |a Credo Reference |b CRED |n 9781803161389 | ||
| 938 | |a YBP Library Services |b YANK |n 16044767 | ||
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL5683101 | ||
| 938 | |a EBSCOhost |b EBSC |n 2023355 | ||
| 994 | |a 92 |b IZTAP | ||