عنوان
پدید آورنده
موضوع
رده
TP371.44 .B36 2019
TP371
.
44
.
B36
2019
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
1119557410
(Number (ISBN
1119557437
(Number (ISBN
1119557453
(Number (ISBN
9781119557418
(Number (ISBN
9781119557432
(Number (ISBN
9781119557456
Erroneous ISBN
9781405198721
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Food, fermentation and micro-organisms /
General Material Designation
[Book]
First Statement of Responsibility
Charles W. Bamforth, David J. Cook.
EDITION STATEMENT
Edition Statement
Second edition.
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
Hoboken, NJ :
Name of Publisher, Distributor, etc.
John Wiley & Sons, Inc.,
Date of Publication, Distribution, etc.
2019.
Date of Publication, Distribution, etc.
©2019
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource
INTERNAL BIBLIOGRAPHIES/INDEXES NOTE
Text of Note
Includes bibliographical references and index.
CONTENTS NOTE
Text of Note
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
Text of Note
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
Text of Note
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
Text of Note
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
Text of Note
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
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SUMMARY OR ABSTRACT
Text of Note
-"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"--
OTHER EDITION IN ANOTHER MEDIUM
Title
Food, fermentation and micro-organisms.
International Standard Book Number
9781405198721
TOPICAL NAME USED AS SUBJECT
Fermentation.
Fermented foods.
Microorganisms.
Yeast.
Fermentation.
Fermented foods.
Microorganisms.
TECHNOLOGY & ENGINEERING-- Food Science.
Yeast.
(SUBJECT CATEGORY (Provisional
TEC-- 012000
DEWEY DECIMAL CLASSIFICATION
Number
664/
.
024
Edition
23
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TP371
.
44
Book number
.
B36
2019
PERSONAL NAME - PRIMARY RESPONSIBILITY
Bamforth, Charles W.,1952-
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Cook, David J.,1965-
ORIGINATING SOURCE
Date of Transaction
20200822154750.0
Cataloguing Rules (Descriptive Conventions))
pn
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
