The Oxford Handbook of Food Fermentations

Hardcover | August 29, 2014

EditorCharles W. Bamforth, Robert E. Ward

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Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed thebasis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistrytruly worth understanding more fully.In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages,distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and thelikely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of FoodFermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.

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Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed thebasis of many agriculture-based civilizations. T...

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 Universit...

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Format:HardcoverDimensions:864 pages, 9.75 × 6.75 × 0.98 inPublished:August 29, 2014Publisher:Oxford University PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0199742707

ISBN - 13:9780199742707

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Table of Contents

PrefaceThe editorsFermented beverages1. Tom Shellhammer: Beer2. David Jeffery and Kerry Wilkinson: Wine3. A.G.H. Lea: Cider and PerryDistilled fermented beverages4. Frances Jack: Whisky5. N.V. Bougas, P. van Rensburg, C.L.C. Snyman and M.G. Lambrechts: Brandy/Cognac/Armagnac6. L. Farhasmane: Rum7. M.L. Gonzalez-Sanjose: LiqueursFoods and other beverages8. Maria Plessi and Giulia Papotti: Vinegar9. Nagendra Shah: Other dairy products-yogurt, kiefer, koumiss10. B.J.B. Wood: Vegetables11. E. Zannini, A. Moroni, M. Belz, and K.E. Arendt: Breads and other baked goods12. F.K. Lcke: Meat13. Jirawat Yongsawatdigul, Dong-Soo Kim, Somjintana Tungkawachara and Jae W. Park: Fish14. R. Nout, Bei-Zhong Han and Cherl-Ho Lee: Asian Foods-natto, fish sauce, tofu, kimchi15. Rosane Freitas Schwan and Disney Ribeiro Dias: Cocoa16. P. Owuor: Tea17. Rosane Freitas Schwan, Cristina Ferreira Silva and Luis Roberto Batista: CoffeeBiotech18. R. Ward: Fermentations to produce flavors and other components for use in foods19. Mauricio Mora-Pale, Mariano Garc!a-Garibay and Eduardo Barzana: Microbial biomass proteinAppendices:C.W. Bamforth: 1. Other fermented beveragesC.W. Bamforth: 2. Other distilled beveragesC.W. Bamforth: 3. Cheese