 |
|
|
Item Details
| Title:
|
THE OXFORD HANDBOOK OF FOOD FERMENTATIONS
|
| By: |
Charles W. Bamforth (Editor), Robert E. Ward (Editor) |
| Format: |
Hardback |
| List price:
|
£167.50 |
|
We believe that this item is permanently unavailable, and so we cannot source
it.
|
|
|
|
|
|
| ISBN 10: |
0199742707 |
| ISBN 13: |
9780199742707 |
| Publisher: |
OXFORD UNIVERSITY PRESS INC |
| Pub. date: |
15 August, 2014 |
| Series: |
Oxford Handbooks |
| Pages: |
832 |
| Description: |
A collected volume of contributions on the science of food fermentation, featuring articles on a wide array of food products and distilled beverages. |
| Synopsis: |
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 the basis 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 chemistry truly 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 the likely 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 Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications. |
| Illustrations: |
136 line art, 41 halftones |
| Publication: |
US |
| Imprint: |
Oxford University Press Inc |
| Returns: |
Non-returnable |
|
|
|
 |
|
|
|
|
|
No Cheese, Please!
A fun picture book for children with food allergies - full of friendship and super-cute characters!Little Mo the mouse is having a birthday party.
|
My Brother Is a Superhero
Luke is massively annoyed about this, but when Zack is kidnapped by his arch-nemesis, Luke and his friends have only five days to find him and save the world...
|
|
|
|
|