The Oxford handbook of food fermentations

The Oxford handbook of food fermentations / edited by Charles W. Bamforth and Robert E. Ward.

This handbook showcases a variety of food fermentations ranging from beer and wine to cider, whisky, rum, vinegar, bread, cocoa, tea, and coffee. With authoritative accounts from many experts, it also features a diversity of fermentation products such as dairy products, vegetables, fermented meats a...

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Bibliographic Details
Other Authors: Bamforth, Charles W., 1952- (Editor), Ward, Robert E. (Robert Edwin), 1968- (Editor)
Format: eBook
Language:English
Published: New York : Oxford University Press, 2018.
Series:Oxford handbooks online.
Subjects:
Fermented foods.
Fermented foods
Online Access:Click for online access
Table of Contents:
  • Beer / Tom Shellhammer
  • Vegetables / BJB Wood
  • Breads and other baked goods / E. Zannini, A. Moroni, M. Belz, A. Faltermaier, K.E. Arendt
  • Meat / FK Lücke
  • Fish / Jirawat Yongsawatdigul, Dong-Soo Kim, Somjintana Tungkawachara, Jae W. Park
  • Asian Foods-natto, fish sauce, tofu, kimchi / R Nout, Bei-Zhong Han, Cherl-Ho Lee
  • Cocoa / Rosane Freitas Schwan, Disney Ribeiro Dias
  • Tea / P Owuor
  • Coffee / Rosane Freitas Schwan, Cristina Ferreira Silva, Luis Roberto Batista
  • Fermentations to produce flavors and other components for use in foods / Robert B. Ward
  • Microbial biomass protein / Mauricio Mora-Pale, Mariano García-Garibay, Eduardo Barzana
  • Wine / David Jeffery, Kerry Wilkinson
  • Cider and Perry / AGH Lea
  • Whisky / Frances Jack
  • Brandy/Cognac/Armagnac / N.V. Bougas, P. van Rensburg, C.L.C. Snyman, M.G. Lambrechts
  • Rum / L Fahrasmane
  • Liqueurs / M.L. González-Sanjosé
  • Vinegar / Maria Plessi, Giulia Papotti
  • Other dairy products-yogurt, kiefer, koumiss / Nagendra Shah.

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