{"product_id":"food-fermentation-and-micro-organisms-hardback-9781405198721","title":"Food, Fermentation, and Micro-organisms (Hardback) 9781405198721","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eFood, Fermentation, and Micro-organisms\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eCharles W. Bamforth (Author), David J. Cook (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781405198721, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 19 April 2019\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e272 pages\u003cbr\u003e24.6 x 17.3 x 1.8 cm, 0.522 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eFermentation and the use of micro-organisms is one of the most important aspects of food processing – an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink. \u003c\/p\u003e \u003cp\u003eIn this updated and expanded second edition of \u003ci\u003eFood, Fermentation, and Micro-organisms\u003c\/i\u003e, all known food applications of fermentation are examined. Beginning with the science underpinning food fermentations, the author looks at the relevant aspects of microbiology and microbial physiology before covering individual foodstuffs and the role of fermentation in their production, as well as the possibilities that exist for fermentation’s future development and application. Many chapters, particularly those on cheese, meat, fish, bread, and yoghurt, now feature expanded content and additional illustrations. Furthermore, a newly included chapter looks at indigenous alcoholic beverages.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFood, Fermentation, and Micro-organisms,\u003c\/i\u003e \u003ci\u003eSecond Edition\u003c\/i\u003e is a comprehensive guide for all food scientists, technologists, and microbiologists working in the food industry and academia today. The book will be an important addition to libraries in food companies, research establishments, and universities where food studies, food science, food technology and microbiology are studied and taught.\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003ePreface xiii\u003c\/p\u003e \u003cp\u003eIntroduction 1\u003c\/p\u003e \u003cp\u003eBibliography 3\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 The Science Underpinning Food Fermentations 5\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Micro‐Organisms 6\u003c\/p\u003e \u003cp\u003e1.2 Microbial Metabolism 8\u003c\/p\u003e \u003cp\u003e1.2.1 Nutritional Needs 9\u003c\/p\u003e \u003cp\u003e1.2.2 Environmental Impacts 11\u003c\/p\u003e \u003cp\u003e1.2.2.1 Temperature 11\u003c\/p\u003e \u003cp\u003e1.2.2.2 pH 14\u003c\/p\u003e \u003cp\u003e1.2.2.3 Water Activity 14\u003c\/p\u003e \u003cp\u003e1.2.2.4 Oxygen 17\u003c\/p\u003e \u003cp\u003e1.2.2.5 Radiation 19\u003c\/p\u003e \u003cp\u003e1.2.2.6 Hydrostatic Pressure 19\u003c\/p\u003e \u003cp\u003e1.2.3 Controlling or Inhibiting Growth of Micro‐organisms 19\u003c\/p\u003e \u003cp\u003e1.2.3.1 Heating 19\u003c\/p\u003e \u003cp\u003e1.2.3.2 Cooling 20\u003c\/p\u003e \u003cp\u003e1.2.3.3 Drying 20\u003c\/p\u003e \u003cp\u003e1.2.3.4 Irradiation 20\u003c\/p\u003e \u003cp\u003e1.2.3.5 Filtration 20\u003c\/p\u003e \u003cp\u003e1.2.3.6 Chemical Agents 21\u003c\/p\u003e \u003cp\u003e1.2.4 Metabolic Events 22\u003c\/p\u003e \u003cp\u003e1.2.4.1 Catabolism 22\u003c\/p\u003e \u003cp\u003e1.2.4.2 Anabolism 25\u003c\/p\u003e \u003cp\u003e1.3 The Origins of the Organisms Employed in Food Fermentations 28\u003c\/p\u003e \u003cp\u003e1.4 Some of the Major Micro‐Organisms in This Book 30\u003c\/p\u003e \u003cp\u003e1.4.1 Yeast 32\u003c\/p\u003e \u003cp\u003e1.4.2 Lactic Acid Bacteria 35\u003c\/p\u003e \u003cp\u003e1.4.2.1 Lactococcus 36\u003c\/p\u003e \u003cp\u003e1.4.2.2 Leuconostoc 36\u003c\/p\u003e \u003cp\u003e1.4.2.3 Streptococcus 36\u003c\/p\u003e \u003cp\u003e1.4.2.4 Lactobacillus 36\u003c\/p\u003e \u003cp\u003e1.4.2.5 Pediococci 36\u003c\/p\u003e \u003cp\u003e1.4.2.6 Enterococcus 36\u003c\/p\u003e \u003cp\u003e1.5 Providing the Growth Medium for the Organisms 37\u003c\/p\u003e \u003cp\u003e1.6 Fermenters 37\u003c\/p\u003e \u003cp\u003e1.7 Downstream Processing 37\u003c\/p\u003e \u003cp\u003e1.8 Some General Issues for a Number of Foodstuffs 38\u003c\/p\u003e \u003cp\u003e1.8.1 Non‐enzymatic Browning 38\u003c\/p\u003e \u003cp\u003e1.8.2 Enzymatic Browning 40\u003c\/p\u003e \u003cp\u003e1.8.3 Caramelisation of Sugars 41\u003c\/p\u003e \u003cp\u003e1.8.4 Antioxidants 41\u003c\/p\u003e \u003cp\u003eBibliography 42\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Beer 43\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Overview of Malting and Brewing 43\u003c\/p\u003e \u003cp\u003e2.2 Barley and Malt Production 46\u003c\/p\u003e \u003cp\u003e2.3 Mashing: The Production of Sweet Wort 53\u003c\/p\u003e \u003cp\u003e2.3.1 Milling 53\u003c\/p\u003e \u003cp\u003e2.3.2 Mashing 55\u003c\/p\u003e \u003cp\u003e2.3.3 Adjuncts 59\u003c\/p\u003e \u003cp\u003e2.3.4 Wort Separation 60\u003c\/p\u003e \u003cp\u003e2.3.4.1 Lauter Tun 60\u003c\/p\u003e \u003cp\u003e2.3.4.2 Mash Filters 61\u003c\/p\u003e \u003cp\u003e2.4 Water 61\u003c\/p\u003e \u003cp\u003e2.5 Hops 64\u003c\/p\u003e \u003cp\u003e2.6 Wort Boiling and Clarification 66\u003c\/p\u003e \u003cp\u003e2.7 Wort Cooling 66\u003c\/p\u003e \u003cp\u003e2.8 Yeast 67\u003c\/p\u003e \u003cp\u003e2.9 Brewery Fermentations 73\u003c\/p\u003e \u003cp\u003e2.10 Filtration 76\u003c\/p\u003e \u003cp\u003e2.11 The Stabilisation of Beer 77\u003c\/p\u003e \u003cp\u003e2.12 Gas Control 77\u003c\/p\u003e \u003cp\u003e2.13 Packaging 78\u003c\/p\u003e \u003cp\u003e2.13.1 Filling Bottles and Cans 79\u003c\/p\u003e \u003cp\u003e2.13.2 Filling Kegs 79\u003c\/p\u003e \u003cp\u003e2.14 The Quality of Beer 80\u003c\/p\u003e \u003cp\u003e2.14.1 Flavour 80\u003c\/p\u003e \u003cp\u003e2.14.2 Foam 88\u003c\/p\u003e \u003cp\u003e2.14.3 Gushing 88\u003c\/p\u003e \u003cp\u003e2.15 Spoilage of Beer 88\u003c\/p\u003e \u003cp\u003e2.16 Beer Styles 90\u003c\/p\u003e \u003cp\u003eBibliography 90\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Wine 93\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Grapes 93\u003c\/p\u003e \u003cp\u003e3.2 Grape Processing 97\u003c\/p\u003e \u003cp\u003e3.2.1 Stemming and Crushing 98\u003c\/p\u003e \u003cp\u003e3.2.2 Drainers and Presses 99\u003c\/p\u003e \u003cp\u003e3.3 Fermentation 101\u003c\/p\u003e \u003cp\u003e3.3.1 Juice 101\u003c\/p\u003e \u003cp\u003e3.3.2 Yeast 102\u003c\/p\u003e \u003cp\u003e3.4 Clarification 103\u003c\/p\u003e \u003cp\u003e3.5 Filtration 104\u003c\/p\u003e \u003cp\u003e3.6 Stabilisation 104\u003c\/p\u003e \u003cp\u003e3.7 The Use of Other Micro‐Organisms in Wine Production 104\u003c\/p\u003e \u003cp\u003e3.8 Champagne\/Sparkling Wine 105\u003c\/p\u003e \u003cp\u003e3.9 Ageing 106\u003c\/p\u003e \u003cp\u003e3.10 Packaging 108\u003c\/p\u003e \u003cp\u003e3.11 Taints and Gushing 108\u003c\/p\u003e \u003cp\u003e3.12 The Composition of Wine 108\u003c\/p\u003e \u003cp\u003e3.13 Classifications of Wine 108\u003c\/p\u003e \u003cp\u003e3.14 Wine Evaluation 109\u003c\/p\u003e \u003cp\u003eBibliography 110\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Fortified Wines 111\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Sherry 112\u003c\/p\u003e \u003cp\u003e4.2 Port 113\u003c\/p\u003e \u003cp\u003e4.3 Madeira 114\u003c\/p\u003e \u003cp\u003eBibliography 115\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Cider 117\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Apples 118\u003c\/p\u003e \u003cp\u003e5.2 Milling and Pressing 121\u003c\/p\u003e \u003cp\u003e5.3 Fermentation 122\u003c\/p\u003e \u003cp\u003e5.4 Cider Colour and Flavour 125\u003c\/p\u003e \u003cp\u003e5.5 Post‐ Fermentation Processes 126\u003c\/p\u003e \u003cp\u003e5.6 Problems With Cider 126\u003c\/p\u003e \u003cp\u003e5.7 Perry 129\u003c\/p\u003e \u003cp\u003eBibliography 130\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Distilled Alcoholic Beverages 131\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Whisk(e)y 131\u003c\/p\u003e \u003cp\u003e6.1.1 Distillation 133\u003c\/p\u003e \u003cp\u003e6.1.2 Whiskey Variants 137\u003c\/p\u003e \u003cp\u003e6.2 Cognac 138\u003c\/p\u003e \u003cp\u003e6.3 Armagnac and Wine Spirits 138\u003c\/p\u003e \u003cp\u003e6.4 Rum 140\u003c\/p\u003e \u003cp\u003eBibliography 141\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Vodka, Flavoured Spirits and Liqueurs 143\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Vodka 143\u003c\/p\u003e \u003cp\u003e7.2 Gin 144\u003c\/p\u003e \u003cp\u003e7.3 Liqueurs 145\u003c\/p\u003e \u003cp\u003eBibliography 153\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Sake 155\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Sake Brewing 159\u003c\/p\u003e \u003cp\u003e8.1.1 Polishing, Steeping and Steaming 160\u003c\/p\u003e \u003cp\u003e8.1.2 Making Koji 160\u003c\/p\u003e \u003cp\u003e8.1.3 Making Moto 160\u003c\/p\u003e \u003cp\u003e8.1.4 Moromi 161\u003c\/p\u003e \u003cp\u003e8.1.5 Modern Sake Making 162\u003c\/p\u003e \u003cp\u003e8.2 The Flavour of Sake 163\u003c\/p\u003e \u003cp\u003e8.3 Types of Sake 163\u003c\/p\u003e \u003cp\u003e8.4 Serving Temperature 164\u003c\/p\u003e \u003cp\u003eBibliography 164\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Vinegar 165\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 Vinegar‐Making Processes 166\u003c\/p\u003e \u003cp\u003e9.2 Malt Vinegar 168\u003c\/p\u003e \u003cp\u003e9.3 Wine Vinegar 168\u003c\/p\u003e \u003cp\u003e9.4 Balsamic Vinegar 168\u003c\/p\u003e \u003cp\u003e9.5 Other Vinegars 169\u003c\/p\u003e \u003cp\u003e9.6 Chemical Synthesis of Vinegar 169\u003c\/p\u003e \u003cp\u003eBibliography 171\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Cheese 173\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Milk 175\u003c\/p\u003e \u003cp\u003e10.2 The Culturing of Milk with Lactic Acid Bacteria 177\u003c\/p\u003e \u003cp\u003e10.3 Milk Clotting 178\u003c\/p\u003e \u003cp\u003e10.4 Whey Expulsion 178\u003c\/p\u003e \u003cp\u003e10.5 Curd Handling 179\u003c\/p\u003e \u003cp\u003e10.6 The Production of Processed Cheese 179\u003c\/p\u003e \u003cp\u003e10.7 The Maturation of Cheese 179\u003c\/p\u003e \u003cp\u003eBibliography 182\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Yoghurt and Other Fermented Milk Products 183\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBibliography 186\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Bread 187\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12.1 Flour 188\u003c\/p\u003e \u003cp\u003e12.2 Water 188\u003c\/p\u003e \u003cp\u003e12.3 Salt 188\u003c\/p\u003e \u003cp\u003e12.4 Fat 188\u003c\/p\u003e \u003cp\u003e12.5 Sugar 189\u003c\/p\u003e \u003cp\u003e12.6 Leavening 189\u003c\/p\u003e \u003cp\u003e12.7 Additives 189\u003c\/p\u003e \u003cp\u003e12.8 Fermentation 191\u003c\/p\u003e \u003cp\u003e12.9 Dough Acidification 191\u003c\/p\u003e \u003cp\u003e12.10 Formation of Dough 191\u003c\/p\u003e \u003cp\u003e12.11 Leavening of Doughs 192\u003c\/p\u003e \u003cp\u003e12.12 Processing of Fermented Doughs 193\u003c\/p\u003e \u003cp\u003e12.13 Baking 193\u003c\/p\u003e \u003cp\u003e12.14 Bread Flavour 194\u003c\/p\u003e \u003cp\u003e12.15 Staling of Bread 195\u003c\/p\u003e \u003cp\u003e12.16 Bread Composition 195\u003c\/p\u003e \u003cp\u003eBibliography 195\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Meat 197\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13.1 Fermented Sausage 197\u003c\/p\u003e \u003cp\u003e13.1.1 The Role of Components of the Curing Mixture 197\u003c\/p\u003e \u003cp\u003e13.1.2 Meat Fermentation 198\u003c\/p\u003e \u003cp\u003e13.2 Raw Hams 199\u003c\/p\u003e \u003cp\u003eBibliography 200\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Indigenous Fermented Foods 201\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14.1 Soy Sauce 201\u003c\/p\u003e \u003cp\u003e14.1.1 Mash (Moromi) Stage 204\u003c\/p\u003e \u003cp\u003e14.2 Miso 205\u003c\/p\u003e \u003cp\u003e14.3 Natto 208\u003c\/p\u003e \u003cp\u003eBibliography 208\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Vegetable Fermentations 211\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e15.1 Factors Impacting Vegetable Fermentations 211\u003c\/p\u003e \u003cp\u003e15.2 Cucumbers 211\u003c\/p\u003e \u003cp\u003e15.3 Cabbage 213\u003c\/p\u003e \u003cp\u003e15.4 Olives 214\u003c\/p\u003e \u003cp\u003e15.4.1 Untreated Naturally Ripe Black Olives in Brine 214\u003c\/p\u003e \u003cp\u003e15.4.2 Lye‐Treated Green Olives in Brine 215\u003c\/p\u003e \u003cp\u003eBibliography 215\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Cocoa 217\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e16.1 Roasting 220\u003c\/p\u003e \u003cp\u003e16.2 Production of Cocoa Mass or Chocolate Liquor 220\u003c\/p\u003e \u003cp\u003e16.3 Cocoa Butter 221\u003c\/p\u003e \u003cp\u003e16.4 Production of Chocolate 221\u003c\/p\u003e \u003cp\u003eBibliography 222\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Microbial Biomass Protein 223\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e17.1 Production and Properties of Quorn 223\u003c\/p\u003e \u003cp\u003eBibliography 224\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Miscellaneous Fermentation Products 225\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBibliography 234\u003c\/p\u003e \u003cp\u003eIndex 235\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Agriculture \u0026amp; farming [\u003ca title=\"See our other books on Agriculture \u0026amp; farming\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Agriculture%20\u0026amp;%20farming%20%5BTV%5D%22\"\u003eTV\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Brand New","offer_id":52173688799512,"sku":"9781405198721","price":89.75,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781405198721.jpg?v=1781167132","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/food-fermentation-and-micro-organisms-hardback-9781405198721","provider":"Freshly Printed Books","version":"1.0","type":"link"}