The Oxford Handbook of Food Fermentations

The Oxford Handbook of Food Fermentations

Hardcover

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Product Details

ISBN-13: 9780199742707
Publisher: Oxford University Press
Publication date: 08/15/2014
Series: Oxford Handbooks Series
Pages: 832
Product dimensions: 9.80(w) x 6.90(h) x 1.70(d)

About the Author

Charles W. Bamforth is the Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at the University of California, Davis. He is the author of Beer: Tap into the Art and Science of Brewing (3rd edition: Oxford University Press, 2009).
Robert E. Ward is Assistant Professor of Nutrition and Food Sciences at Utah State University.

Table of Contents

Preface
The editors
Fermented beverages
Chapter 1: Beer
Tom Shellhammer
Chapter 2: Wine
David Jeffery and Kerry Wilkinson
Chapter 3: Cider and Perry
AGH Lea
Distilled fermented beverages
Chapter 4: Whisky
Frances Jack
Chapter 5: Brandy/Cognac/Armagnac
N.V. Bougas, P. van Rensburg, C.L.C. Snyman & M.G. Lambrechts
Chapter 6: Rum
L Fahrasmane
Chapter 7: Liqueurs
M.L. González-Sanjosé
Foods and other beverages
Chapter 8: Vinegar
Maria Plessi and Giulia Papotti
Chapter 9: Other dairy products-yogurt, kiefer, koumiss
Nagendra Shah
Chapter 10: Vegetables
BJB Wood
Chapter 11: Breads and other baked goods
Zannini E., Moroni A., Belz M., Faltermaier A., and Arendt K. E.
Chapter 12: Meat
FK Lücke
Chapter 13: Fish
Jirawat Yongsawatdigul, Dong-Soo Kim, Somjintana Tungkawachara and Jae W. Park
Chapter 14: Asian Foods-natto, fish sauce, tofu, kimchi
R Nout, Bei-Zhong Han and Cherl-Ho Lee
Chapter 15: Cocoa
Rosane Freitas Schwan and Disney Ribeiro Dias
Chapter 16: Tea
P Owuor
Chapter 17: Coffee
Rosane Freitas Schwan, Cristina Ferreira Silva and Luis Roberto Batista
Biotech
Chapter 18: Fermentations to produce flavors and other components for use in foods
R. Ward
Chapter 19: Microbial biomass proteín
Mauricio Mora-Pale, Mariano García-Garibay and Eduardo Barzana
Appendices
1. Other fermented beverages CW Bamforth
2. Other distilled beverages CW Bamforth
3. Cheese CW Bamforth

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