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Books on the topic 'Food Fermentation'

Author: Grafiati

Published: 4 June 2021

Last updated: 10 March 2023

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1

Ojha, K. Shikha, and Brijesh K. Tiwari, eds. Novel Food Fermentation Technologies. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-42457-6.

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2

Fermentation: Effects on food properties. Boca Raton: Taylor & Francis, 2012.

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3

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

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4

Bamforth, Charles W., ed. Food, Fermentation and Micro-organisms. Oxford, UK: Blackwell Publishing Ltd, 2005. http://dx.doi.org/10.1002/9780470995273.

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5

Bamforth, Charles W., and David J. Cook. Food, Fermentation, and Micro-organisms. Chichester, UK: John Wiley & Sons, Ltd, 2019. http://dx.doi.org/10.1002/9781119557456.

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6

Dr, Joshi V. K., and Pandey Ashok, eds. Biotechnology: Food fermentation : microbiology, biochemistry, and technology. New Delhi: Educational Publishers & Distributors, 1999.

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7

Lević, Steva, Viktor Nedović, and Branko Bugarski. Encapsulation in Food Processing and Fermentation. Boca Raton: CRC Press, 2022. http://dx.doi.org/10.1201/9780429324918.

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8

H, Hui Y., ed. Handbook of food and beverage fermentation technology. New York: Marcel Dekker, 2004.

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9

1969-, Krause Jürgen, and Fleischer Oswald 1964-, eds. Industrial fermentation: Food processes, nutrient sources, and production strategies. Hauppauge, N.Y: Nova Science Publishers, 2009.

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10

Krause, Jürgen. Industrial fermentation: Food processes, nutrient sources, and production strategies. New York: Nova Science Publishers, 2009.

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11

Kōgakkai, Nihon Hakkō. Journal of fermentation and bioengineering. Osaka, Japan: Society of Fermentation Technology, Japan, 1989.

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12

B, Wood Brian J., ed. Microbiology of fermented foods. London: Elsevier Applied Science, 1985.

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13

Tamang, Jyoti Prakash. Himalayan fermented foods: Microbiology, nutrition, and ethnic values. Boca Raton: Taylor & Francis, 2010.

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14

1945-, Yi Chʻŏr-ho, Adler-Nissen Jens, and Bärwald Günter, eds. Lactic acid fermentation of non-dairy food and beverages. Seoul, Republic of Korea: Harn Lim Won, 1994.

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15

The indigenous fermented foods of the Sudan: A study in African food and nutrition. Wallingford, Oxon: CAB International, 1993.

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16

F, Haard N., ed. Fermented cereals: A global perspective. Rome: Food and Agriculture Organization of the United Nations, 1999.

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17

B, Wood Brian J., ed. Microbiology of fermented foods. London: Elsevier Applied Science Publishers, 1985.

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18

Real food fermentation: Preserving whole fresh food with live cultures in your home kitchen. Beverly, Mass: Quarry Books, 2012.

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19

Ali, Cinar, ed. Batch fermentation: Modeling, monitoring, and control. New York: Marcel Dekker, 2003.

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20

Rob M. J. Nout (Editor), willem M. de Vos (Editor), and Marcel H. Zwietering (Editor), eds. Food Fermentation. Wageningen Pers, 2005.

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21

Nout, M. J. R., and Martin Adams. Fermentation and Food Safety. Springer, 2001.

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22

Tiwari, Brijesh K., and K. Shikha Ojha. Novel Food Fermentation Technologies. Springer London, Limited, 2016.

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23

Tiwari, Brijesh K., and K. Shikha Ojha. Novel Food Fermentation Technologies. Springer, 2018.

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24

Tiwari, Brijesh K., and Kumari Shikha Ojha. Novel Food Fermentation Technologies. Springer, 2016.

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25

Fermentation effects on food properties. CRC Press, 2012.

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26

Kamal-Eldin, Afaf, Bhavbhuti M. Mehta, and Robert Z. Iwanski. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2012.

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27

Kamal-Eldin, Afaf, Bhavbhuti M. Mehta, and Robert Z. Iwanski. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2016.

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28

Mehta, Bhavbhuti M. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2012.

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29

Kamal-Eldin, Afaf, Bhavbhuti M. Mehta, and Robert Z. Iwanski. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2012.

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30

Bamforth, Charles W., and Robert E. Ward, eds. The Oxford Handbook of Food Fermentations. Oxford University Press, 2014. http://dx.doi.org/10.1093/oxfordhb/9780199742707.001.0001.

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Abstract:

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 and fishery products, and Asian foods. Fermentations for producing flavors and other components for use in foods are discussed as well. Finally, the book describes the use of micro-organisms to produce microbial biomass protein (MBP).

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31

Kamal-Eldin, Afaf, Bhavbhuti M. Mehta, and Robert Z. Iwanski. Fermentation: Effects on Food Properties. Taylor & Francis Group, 2012.

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32

New Insights into Food Fermentation. MDPI, 2022. http://dx.doi.org/10.3390/books978-3-0365-3919-5.

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33

Bertola, Giuseppe, and Charles W. Bamforth. Food, Fermentation and Micro-organisms. Blackwell Publishing Limited, 2005.

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34

Bernini, Valentina, and Juliano de Dea Lindner. New Insights into Food Fermentation. Mdpi AG, 2022.

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35

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

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36

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

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37

Holban, Alina Maria, and Alexandru Mihai Grumezescu. Soft Chemistry and Food Fermentation. Elsevier Science & Technology Books, 2017.

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38

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

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39

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

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40

Holban, Alina Maria, and Alexandru Mihai Grumezescu. Soft Chemistry and Food Fermentation. Elsevier Science & Technology Books, 2017.

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41

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

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42

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

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43

Pandey, Ashok, Carlos Ricardo Soccol, and Christian Larroche. Fermentation Processes Engineering in the Food Industry. Taylor & Francis Group, 2013.

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44

Ray, Ramesh C., and Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.

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45

Ray, Ramesh C., and Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.

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46

Ray, Ramesh C., and Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.

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47

Ray, Ramesh C., and Montet Didier. Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.

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48

Microorganisms and Fermentation of Traditional Foods. Taylor & Francis Group, 2014.

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49

Pandey, Ashok, Carlos Ricardo Soccol, and Christian Larroche. Fermentation Processes Engineering in the Food Industry. Taylor & Francis Group, 2013.

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50

Fermentation Processes Engineering in the Food Industry. Taylor & Francis Group, 2016.

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