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Books on the topic 'Fermentation techniques'

Author: Grafiati
Published: 7 June 2025
Last updated: 16 July 2025

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1

El-Mansi, Mansi. Fermentation microbiology and biotechnology. 3rd ed. Taylor & Francis/CRC Press, 2012.

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2

Ajongwen-Numfor, Numfor John. The production of the enzyme dextransucrase by batch and continuous fermentation techniques. Aston University. Department of Chemical Engineering and Applied Chemistry, 1988.

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3

Di Blasi, Stefano, ed. La ricerca applicata ai vini di qualità. Firenze University Press, 2012. http://dx.doi.org/10.36253/978-88-6655-165-2.

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This is a book on the state of the art of scientific research applied to the fields of viticulture, management of the foliage, manual and mechanical harvesting, vinification techniques, the use of mixed yeast cultures, malolactic fermentation and microoxygenation. It synthetically illustrates the lines of research that the Consorzio Tuscania has co-ordinated in the four-year period 2007-2010. Each of these lines of research has been conducted in liaison with some of the most important scientific institutions in the sector: CNR Ibimet, DIPROVE (University of Milan), IASMA-FEM, University of Flo
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4

A, Shukla Abhinav, Etzel Mark Raymond, and Gadam Shishir, eds. Process scale bioseparations for the biopharmaceutical industry. CRC/Taylor & Francis, 2007.

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5

Nathan, Sivin, and Lu Gwei-djen, eds. Science and civilisation in China. Cambridge University Press, 2000.

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6

Ling, Wang, ed. Science and civilisation in China. Cambridge University Press, 1988.

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7

Stonger, Shannon. Traditionally Fermented Foods: Innovative Recipes and Old-Fashioned Techniques for Sustainable Eating. Page Street Publishing Company, 2017.

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8

Traditionally fermented foods: Innovative recipes and old-fashioned techniques for sustainable eating. Page Street Publishing, 2017.

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9

E. M. T. El-Mansi (Editor), C. F. A. Bryce (Editor), Arnold L. Demain (Editor), and A. R. Allman (Editor), eds. Fermentation Microbiology and Biotechnology, Second Edition (No Series). 2nd ed. CRC, 2006.

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10

Katz, Sandor Ellix. Sandor Katz's Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World. Chelsea Green Publishing, 2021.

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11

Sandor Katz's Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World. TBS/GBS/Transworld, 2021.

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12

Junter, Guy Alain. Electrochemical Detection Techniques in the Applied Biosciences: Fermentation and Bioprocess Control, Hygiene and Environmental Science. Ellis Horwood Ltd, 1988.

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13

Daniel, Yugen. Pickling and Fermenting Cookbook for Preppers : The Art and Science of Fermentation: Techniques for Preparing Probiotic Foods. Indy Pub, 2023.

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14

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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15

Junter, Guy-Alain Ed. Electrochemical Detection Techniques in the Applied Biosciences Volume 2: Fermentation & Bioprocess Control, Hygiene & Environmental Sciences (Ellis Horwood Series in Geology). Ellis Horwood, 1988.

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16

The Gardeners and Farmers of Centre Terre Vivante, Deborah Madison, and Eliot Coleman. Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation. Chelsea Green Publishing, 2007.

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17

The Gardeners and Farmers of Centre Terre Vivante. Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation. Chelsea Green Publishing, 2007.

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18

(Editor), Abhinav A. Shukla, Mark R. Etzel (Editor), and Shishir Gadam (Editor), eds. Process Scale Bioseparations for the Biopharmaceutical Industry (Biotechnology and Bioprocessing Series). CRC, 2006.

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19

Blinman, Eric, James M. Heidke, and Myles R. Miller. Cooking Technologies. Edited by Barbara Mills and Severin Fowles. Oxford University Press, 2017. http://dx.doi.org/10.1093/oxfordhb/9780199978427.013.32.

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Inferences regarding pre-colonial southwestern cooking are limited by preservation and the ambiguity of multiple-use features. Documented techniques are stone boiling, pit roasting, boiling in pottery jars, and heating on comals or griddle stones, with fermentation as an additional food-processing category. The plastic nature of pottery allowed the design of vessel forms specifically for cooking, but storage rather than cooking was the original impetus for pottery production in the Sonoran Desert. The subsequent northward spread of pottery technology does appear to coincide with cooking use, d
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20

American sour beers: Innovative techniques for mixed fermentations. Brewers Publications, 2014.

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21

Solid State Fermentation For Foods And Beverages. CRC Press, 2011.

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22

Symposium of Materials Science and Chemistry III. Trans Tech Publications, Limited, 2021.

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23

Needham, Joseph. Science and Civilisation in China: Volume 2, History of Scientific Though. Cambridge University Press, 1991.

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24

Zhongguo ke xue ji shu shi. Ke xue chu ban she, 1990.

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