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Books on the topic 'Fermentation of foods'

Author: Grafiati

Published: 4 June 2021

Last updated: 20 February 2023

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1

Fermentation essentials: The essential guide for fermentation and probiotic foods. Charleston, SC]: [CreateSpace Independent Publishing Platform], 2015.

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2

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

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3

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

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4

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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5

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

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6

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

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7

Yi, Chʻŏr-ho. Fermentation technology in Korea. Seoul: Korea University Press, 2001.

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8

Nagayama, Hisao. Hakkō shokuhin de chōnai kakumei: Tadashii "kinshoku" no susume. Tōkyō: Seibidō, 1998.

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9

1940-, Gilliland Stanley E., ed. Bacterial starter cultures for foods. Boca Raton, Fla: CRC Press, 1985.

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10

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

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11

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

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12

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

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13

Chinhŭngch'ŏng, Korea (South) Nongch'on. Chŏnt'ong parhyo sikp'um. [Kyŏnggi-do]: Nongch'on Chinhŭngch'ŏng, 2011.

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14

Harmon, Wardeh. The complete idiot's guide to fermenting foods. New York: Alpha Books, 2012.

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15

Sanchez, Priscilla C. Philippine fermented foods: Principles and technology. Diliman, Quezon City: University of the Philippines Press, 2008.

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16

B, Wood Brian J., ed. Microbiology of fermented foods. 2nd ed. London: Blackie Academic & Professional, 1998.

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17

Waslein, C. Fermented Foods. Wiley & Sons, Incorporated, John, 1991.

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18

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

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19

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

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20

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

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21

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

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22

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

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23

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

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24

G, Board R., Jones Dorothy Ph D, and Jarvis B. 1936-, eds. Microbial fermentations--beverages, foods, and feeds. Oxford: Blackwell Science, 1995.

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25

Hutkins, Robert W. Microbiology and Technology of Fermented Foods. Wiley & Sons, Incorporated, John, 2018.

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26

Hutkins, Robert W. Microbiology and Technology of Fermented Foods. Wiley-Blackwell, 2018.

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27

Wood, B. J. Microbiology of Fermented Foods. Springer, 2011.

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28

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

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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

Fermentation effects on food properties. CRC Press, 2012.

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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

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

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33

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

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34

The Oxford Handbook of Food Fermentations. Oxford University Press, 2014.

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35

Fermentation for beginners: The step-by-step guide to fermentation and probiotic foods. Drakes Press, 2013.

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36

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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37

Biotechnology: Food fermentation : Microbiology, biochemistry, and technology. Exclusive distributors, Asiatech Publishers Inc, 1999.

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38

Ray, Ramesh C., and Didier Montet. Fermented Foods Part II. Taylor & Francis Group, 2021.

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39

Chen, Jian, and Yang Zhu. Solid State Fermentation for Foods and Beverages. Taylor & Francis Group, 2016.

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40

Fermentation processes engineering in the food industry. CRC Press, 2013.

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41

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

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42

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

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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

Soccol, Carlos Ricardo. Fermentation Processes Engineering in the Food Industry. Taylor & Francis Group, 2013.

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45

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

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46

Chen, Jian. Solid State Fermentation for Foods and Beverages. Taylor & Francis Group, 2013.

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47

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

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48

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

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49

Sarkar, Prabir K., and M. J. Robert Nout, eds. Handbook of Indigenous Foods Involving Alkaline Fermentation. CRC Press, 2014. http://dx.doi.org/10.1201/b17195.

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50

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

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