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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.
List of contents
- Preface
- The editors
- Fermented beverages
- Chapter 1: Beer
- Tom Shellhammer
- Chapter 2: Wine
- David Jeffery and Kerry Wilkinson
- Chapter 3: Cider and Perry
- AGH Lea
- Distilled fermented beverages
- Chapter 4: Whisky
- Frances Jack
- Chapter 5: Brandy/Cognac/Armagnac
- N.V. Bougas, P. van Rensburg, C.L.C. Snyman and M.G. Lambrechts
- Chapter 6: Rum
- L Fahrasmane
- Chapter 7: Liqueurs
- M.L. González-Sanjosé
- Foods and other beverages
- Chapter 8: Vinegar
- Maria Plessi and Giulia Papotti
- Chapter 9: Other dairy products-yogurt, kiefer, koumiss
- Nagendra Shah
- Chapter 10: Vegetables
- BJB Wood
- Chapter 11: Breads and other baked goods
- Zannini E., Moroni A., Belz M., Faltermaier A., and Arendt K. E.
- Chapter 12: Meat
- FK Lücke
- Chapter 13: Fish
- Jirawat Yongsawatdigul, Dong-Soo Kim, Somjintana Tungkawachara and Jae W. Park
- Chapter 14: Asian Foods-natto, fish sauce, tofu, kimchi
- R Nout, Bei-Zhong Han and Cherl-Ho Lee
- Chapter 15: Cocoa
- Rosane Freitas Schwan and Disney Ribeiro Dias
- Chapter 16: Tea
- P Owuor
- Chapter 17: Coffee
- Rosane Freitas Schwan, Cristina Ferreira Silva and Luis Roberto Batista
- Biotech
- Chapter 18: Fermentations to produce flavors and other components for use in foods
- R. Ward
- Chapter 19: Microbial biomass proteín
- Mauricio Mora-Pale, Mariano García-Garibay and Eduardo Barzana
- Appendices
- 1. Other fermented beverages CW Bamforth
- 2. Other distilled beverages CW Bamforth
- 3. Cheese CW Bamforth
About the author
Charles W. Bamforth is the Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at the University of California, Davis. He is the author of
Beer: Tap into the Art and Science of Brewing (3rd edition: Oxford University Press, 2009).
Robert E. Ward is Assistant Professor of Nutrition and Food Sciences at Utah State University.
Summary
A collected volume of contributions on the science of food fermentation, featuring articles on a wide array of food products and distilled beverages.
Additional text
this is an excellent book and despite being science-heavy, it is easy to read and understand. It would be ideal as a textbook for undergraduate or postgraduate students
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this is an excellent book and despite being science-heavy, it is easy to read and understand. It would be ideal as a textbook for undergraduate or postgraduate students Chemistry World This exceptional book is full of information on fermented food products, valuable for the increasing interest in the topic and the corresponding increase in the number of courses in food science. ... This book belongs in many libraries. Highly recommended. CHOICE
