Search Results for: The Oxford Handbook Of Food Fermentations

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,

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu

Numerous foods are prepared by fermentation processes in which one or more kinds of microorganisms are responsible for the characteristic flavour or texture, an

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural ho

Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literatu