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Food, Fermentation, and Micro-organisms.

By: Bamforth, Charles W.
Contributor(s): Cook, David J.
Publisher: 2019; Wiley. Edition: 2nd.Description: xiii, 245p; hbk ; 25cm.ISBN: 9781405198721.Subject(s): Home Economics | Food Microbiology | Micro-organisms | Yeast | Fermented foods | FermentationDDC classification: 664.024
Contents:
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 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 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 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 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.
Summary: "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"-.
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Item type Current library Call number Status Date due Barcode Item holds
Standard Loan Standard Loan ATU St Angela's McKeown Library Main Lending Collection 664.024 BAM (Browse shelf(Opens below)) Available T39097
Standard Loan Standard Loan ATU St Angela's McKeown Library Main Lending Collection 664.024 BAM (Browse shelf(Opens below)) Available T39556
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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 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 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 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 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.

"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"-.

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