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Books on the topic 'Food preservation fermentation'

Author: Grafiati
Published: 4 June 2021
Last updated: 12 February 2022

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1

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

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2

Battcock, Mike. Fermented fruits and vegetables: A global perspective. Rome: Food and Agriculture Organization of the United Nations, 1998.

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3

Battcock, Mike. Fermented fruits and vegetables: A global perspective. Rome: Food and Agriculture Organization of the United Nations, 1998.

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4

Sarkar, Prabir Kumar, and M. J. Robert Nout. Handbook of Indigenous Foods Involving Alkaline Fermentation. Taylor & Francis Group, 2014.

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5

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

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6

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

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7

Fermentation effects on food properties. CRC Press, 2012.

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8

Preservation: The Art and Science of Canning, Fermentation and Dehydration. Process, 2017.

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9

Toldrá, Fidel, Iciar Astiasaran, Joseph Sebranek, Regine Talon, and Y. H. Hui. Handbook of Fermented Meat and Poultry. Wiley-Interscience, 2014.

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10

Fidel, Toldrá, and Hui Y. H, eds. Handbook of fermented meat and poultry. Ames, Iowa: Blackwell Pub., 2008.

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11

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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12

Tanis, David, writer of foreword and Miura Kenji 1956 photographer, eds. Preserving the Japanese way: Traditions of salting, fermenting, and pickling for the modern kitchen. Andrews McMeel Publishing, 2015.

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13

Owens, J. David. Indigenous Fermented Foods of Southeast Asia. Taylor & Francis Group, 2014.

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14

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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Abstract:
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, despite initial inefficient vessel forms. Theoretical models and experimental studies have linked subsequent changes in vessel shape and surface texture with gains in efficiency once cooking jars were fully embraced by farming households. Fermentation evidence is arguable in the southern Southwest, and the apparent absence in the north is enigmatic. Residue studies and the use of cooking as an integrative framework hold potential for future research.
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15

Geoffrey, Campbell-Platt, and Cook P. E, eds. Fermented meats. London: Blackie Academic & Professional, 1995.

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16

Campbell-Platt, Geoffrey. Fermented Meats. Springer, 2011.

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17

Toldrá, Fidel. Handbook of Fermented Meat and Poultry. Wiley-Blackwell, 2007.

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18

Weck small-batch preserving: Year-round recipes for canning, fermenting, pickling, and more. 2018.

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