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Books on the topic 'Alcoholic fermentation'

Author: Grafiati

Published: 4 June 2021

Last updated: 31 July 2024

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1

William, Patton. Bible wines: Laws of fermentation and wines of the ancients. Salem, OH: Schmul Publishing Co., 2005.

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2

Moraes, L. M. P. Genetic improvement of the yeast saccharomyces cerevisiae for alcoholic fermentation of starch. Manchester: UMIST, 1993.

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3

Dominique, Fournier, ed. Le ferment divin. Paris: Éditions de la Maison des sciences de l'homme, 1991.

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4

H, Lea A. G., and Piggott J. R. 1950-, eds. Fermented beverage production. London: Blackie, 1995.

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5

Instituto Nacional de Antropología e Historia (Mexico), ed. Un don divino, El Pulque. México: Editorial Raíces, 2018.

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6

Jeffries, T. W. Fermentation of hemicellulosic sugars and sugar mixtures by Candida shehatae. [Madison, Wis.?: Forest Products Laboratory, 1988.

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7

Jeffries, T. W. Fermentation of hemicellulosic sugars and sugar mixtures by Candida shehatae. [Madison, Wis.?: Forest Products Laboratory, 1988.

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8

Jeffries, T. W. Fermentation of hemicellulosic sugars and sugar mixtures by Candida shehatae. [Madison, Wis.?: Forest Products Laboratory, 1988.

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9

Branch, Canada Renewable Energy, and Enermodal Engineering Ltd, eds. The Effect of frame design on window heat loss - phase I: Final report. [Ottawa]: Energy, Mines and Resources Canada, 1987.

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10

Christison, J. Application of a newly developed fermenter-purifier system for the production of fuel/alcohol. Ottawa: Energy, Mines and Resources Canada, 1987.

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11

Alexander, M. A. Continuous ethanol production from d-Xylose by Candida shehatae. [Madison, Wis.?: Forest Products Laboratory, 1987.

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12

Wayman, Morris. Develop a novel biomass catalysed pretreatment and hydrolysis for cosolvent fuel butanol and ethanol fermentation. Toronto: Morris Wayman Limited, 1987.

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13

Groleau, Denis. Production d'éthanol et de polyols par fermentation avec une levure osmophhile. Ottawa: La Ministère, 1987.

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14

International Conference on Global Impacts of Applied Microbiology (7th 1985 Helsinki, Finland). GIAM VII symposia, alcohol fermentation, plant cell culture: Proceedings of seventh International Conference on Global Impacts of Applied Microbiology : symposia on alcohol fermentation and plant cell culture, August 14-15, 1985, Helsinki, Finland. Helsinki, Finland: Foundation for Biotechnical and Industrial Fermentation Research, 1986.

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15

A, Prior Bernard, and United States Forest Service, eds. The Role of alcohol dehydrogenase in the fermentation of D-xylose by 'Candida Shehatae' ATCC 22984. [Washington, D.C.?: Forest Service, 1988.

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16

Alcoholic Fermentation. Creative Media Partners, LLC, 2022.

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17

Alcoholic Fermentation. Franklin Classics, 2018.

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18

Banga, Jaspreet. Alcoholic Fermentation. Arcler Education Inc, 2017.

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19

Alcoholic Fermentation. Creative Media Partners, LLC, 2022.

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20

Food, fermentation, and micro-organisms. Oxford: Blackwell Science, 2005.

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21

Bamforth, Charles W. Food, Fermentation and Micro-Organisms. Wiley & Sons, Incorporated, John, 2008.

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22

Cook, David J., and Charles W. Bamforth. Food, Fermentation, and Micro-Organisms. Wiley & Sons, Incorporated, John, 2019.

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23

Cook, David J., and Charles W. Bamforth. Food, Fermentation, and Micro-Organisms. Wiley & Sons, Incorporated, John, 2019.

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24

Cook, David J., and Charles W. Bamforth. Food, Fermentation, and Micro-Organisms. Wiley & Sons, Incorporated, John, 2019.

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25

Bamforth, Charles W. Food, Fermentation and Micro-Organisms. Wiley & Sons, Incorporated, John, 2008.

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26

Cook, David J., and Charles W. Bamforth. Food, Fermentation, and Micro-Organisms. Wiley & Sons, Limited, John, 2013.

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27

Panda, Sandeep Kumar. Fermented Alcoholic Beverages from Purple Sweet Potato. Taylor & Francis Group, 2019.

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28

Lea, Andrew G. H., and John R. Piggott. Fermented Beverage Production. Springer London, Limited, 2012.

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29

Andrew G.H. Lea (Editor) and John R. Piggott (Editor), eds. Fermented Beverage Production, Second Edition. 2nd ed. Springer, 2003.

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30

Andrew G.H. Lea (Editor) and John R. Piggott (Editor), eds. Fermented Beverage Production, Second Edition. 2nd ed. Springer, 2003.

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31

Lea, Andrew G. H., and John R. Piggott. Fermented Beverage Production. Springer, 2013.

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32

Bordiga, Matteo. Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage. Taylor & Francis Group, 2017.

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33

Bordiga, Matteo. Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage. Taylor & Francis Group, 2017.

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34

Kuno, Masaru. Introductory Science of Alcoholic Beverages: Beer, Wine, and Spirits. Taylor & Francis Group, 2022.

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35

Kuno, Masaru. Introductory Science of Alcoholic Beverages: Beer, Wine, and Spirits. Taylor & Francis Group, 2022.

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36

Kuno, Masaru. Introductory Science of Alcoholic Beverages: Beer, Wine, and Spirits. CRC Press LLC, 2022.

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37

Kuno, Masaru. Introductory Science of Alcoholic Beverages: Beer, Wine, and Spirits. CRC Press LLC, 2022.

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38

Introductory Science of Alcoholic Beverages: Beer, Wine, and Spirits. Taylor & Francis Group, 2022.

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39

Traditional Fermented Food and Beverages for Improved Livelihoods. Food & Agriculture Organization of the United Nations, 2012.

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40

Bordiga, Matteo. Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage. Taylor & Francis Group, 2018.

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41

Bordiga, Matteo. Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage. Taylor & Francis Group, 2017.

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42

Bordiga, Matteo. Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage. Taylor & Francis Group, 2017.

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43

Genosko, Gary. Drinking Animals: Sobriety, Intoxication and Interspecies Assemblages. Edinburgh University Press, 2018. http://dx.doi.org/10.3366/edinburgh/9781474422734.003.0016.

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While Deleuze explored the temporalities of alcoholism in American literature in The Logic of Sense, and Jean Clet Martin, among others, has extended this inquiry by further extracting the alcoholic’s lines of flight from the same literature, this chapter breaks the mould by understanding alcohol, distilled and in its pure form of ethanol, as well as its imbibition, as a question of a component that passes through anthropocentric, and across multiple non-anthropocentric assemblages. The exploitation of ethanol fermentation, for example, exists across species. Indeed, as we entertain more overtly human cultural examples, such as ‘wine’ for cats, a recent Japanese pet trend, the metabolic communion of interspecies companionship requires that the material expressivity of the substance is overcoded because the ‘wine’ is not only non-alcoholic but liquid catnip in a ‘wine’ bottle. Indeed, theorization of the pursuit of shared pleasures – using Guattari’s ethological terms, we might say deterritorializing from deterministic biological factors yet also modifying these in some measure as well (Machinic Unconscious) – and engaging multiple species is this chapter’s goal, achievable by plotting the passages of alcohol and its related components across assemblages and their material and socio-cultural expressive trajectories beyond strictly anthropocentric and Western prerogatives.

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44

Le Ferment divin. Paris: Éditions de la Maison des sciences de l'homme, 1991.

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45

Fournier. Le Ferment divin. Maison des sciences de l'homme, 1995.

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46

Furst, Peter T., and Henry J. Bruman. Alcohol in Ancient Mexico. University of Utah Press, 2008.

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47

Welch, Killian A. Alcohol Abuse. Oxford University Press, 2017. http://dx.doi.org/10.1093/med/9780199937837.003.0185.

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Abstract:

Unqualified, “alcohol” refers to ethyl alcohol (C2H5OH), the favored drug of much of the world’s population. It was probably discovered following experimental fermentation, and archaeological investigations suggest that beer was being habitually consumed earlier than 6000 BCE. Although often considered a “moral failing,” the neurobiological changes that underpin addiction to alcohol are increasingly understood. This has been accompanied by development of an increasing variety of interventions for alcoholism with demonstrated efficacy, these spanning the social, psychological, and pharmacological. Despite these advances, an estimated 3.8% of all global deaths and 4.6% of global disability-adjusted life-years is now attributable to alcohol. The detrimental consequences of alcohol are multifarious, but the nervous system is particularly vulnerable.

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48

GIAM VII symposia, alcohol fermentation, plant cell culture: Proceedings of seventh International Conference on Global Impacts of Applied Microbiology ... and Industrial Fermentation Research). Distributors, Akateeminen kirjakauppa, 1986.

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49

Jacques, K. A., T. P. Lyons, and D. R. Kelsall. The Alcohol Textbook: A Reference for the Beverage, Fuel and Industrial Alcohol Industries. Nottingham University Press, 1999.

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50

Act of Canning and Preservation: Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation. Independently Published, 2020.

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