Far East In Ferment
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Far East In Ferment
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Author : Guenther Stein
language : en
Publisher:
Release Date : 1936
Far East In Ferment written by Guenther Stein and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1936 with Asia categories.
Ferment In The Far East
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Author : Mary Augusta Nourse
language : en
Publisher: Indianapolis : Bobbs-Merrill [1949]
Release Date : 1949
Ferment In The Far East written by Mary Augusta Nourse and has been published by Indianapolis : Bobbs-Merrill [1949] this book supported file pdf, txt, epub, kindle and other format this book has been release on 1949 with East Asia categories.
Far East In Ferment
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Author : Rajendra Singh
language : en
Publisher:
Release Date : 1961
Far East In Ferment written by Rajendra Singh and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1961 with East Asia categories.
Fermentation
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Author : Bhavbhuti M. Mehta
language : en
Publisher: CRC Press
Release Date : 2012-04-12
Fermentation written by Bhavbhuti M. Mehta and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-12 with Technology & Engineering categories.
A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: The complex microbial community in fermented foods The generation of the flavor and aroma compounds in fermented foods The effect of fermentation on the rheological properties and the color of foods The effect of fermentation on bioactivities of foods How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles Mastering today’s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.
Microbiology And Technology Of Fermented Foods
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Author : Robert W. Hutkins
language : en
Publisher: John Wiley & Sons
Release Date : 2018-11-20
Microbiology And Technology Of Fermented Foods written by Robert W. Hutkins and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-20 with Technology & Engineering categories.
The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.
Applications Of Biotechnology In Traditional Fermented Foods
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Author : National Research Council
language : en
Publisher: National Academies Press
Release Date : 1992-02-01
Applications Of Biotechnology In Traditional Fermented Foods written by National Research Council and has been published by National Academies Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992-02-01 with Medical categories.
In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Kombucha
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Author : Günther W. Frank
language : en
Publisher:
Release Date : 1991
Kombucha written by Günther W. Frank and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Alternative medicine categories.
Kombucha, the fermented tea drink that has been consumed for thousands of years, is said to have a range of health benefits. It is considered a home remedy for many ailments and diseases. In this book you will discover everything you need to know about the beverage and its ancient traditions. Starting with the kombucha mushroom itself and its characteristics, to the diverse ways of preparation and use of the tea mushroom beverage, to how to make the mushroom long-lasting. This book is a must read for all kombucha fans and those who want to know more about this amazing remedy -- a true "Kombucha Bible."
The Fungal Population
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Author : G. C. Ainsworth
language : en
Publisher: Elsevier
Release Date : 2013-10-02
The Fungal Population written by G. C. Ainsworth and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-02 with Science categories.
The Fungi: An Advanced Treatise, Volume III: The Fungal Population attempts to relate fungi to their environment as symbionts, saprobes, and parasites. This book discusses the effects of the interaction of fungi with their environment, and the summation of these effects as reflected in the geographical distribution and number of fungi is described. Organized into eight parts encompassing 27 chapters, this volume begins with an overview of the ecology of fungi. This text then examines the taxonomy, morphology, and physiology of freshwater fungi. Other chapters consider the ecology of marine, saprobic fungi that falls into three categories, namely, ecological distribution, geographical distribution, and occurrence and habitat. This book discusses as well the characteristics and temperature ranges for growth of each of the known species of thermophilic fungi. The final chapter deals with the importance of the major characteristics of fungi. This book is a valuable resource for mycologists, botanists, paleobotanists, and taxonomists.
The World Of Soy
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Author : Christine M. Du Bois
language : en
Publisher: University of Illinois Press
Release Date : 2008-08-04
The World Of Soy written by Christine M. Du Bois and has been published by University of Illinois Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-08-04 with Health & Fitness categories.
A lively discussion of soy production and consumption
Enhance Your Health With Fermented Foods
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Author : Warren Jefferson
language : en
Publisher: Healthy Living Publications
Release Date : 2015-01-15
Enhance Your Health With Fermented Foods written by Warren Jefferson and has been published by Healthy Living Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-01-15 with Health & Fitness categories.
Yogurt, sauerkraut, dill pickles, cheese, and wine are popular fermented foods that are not only delicious but also provide important health benefits. Fermented foods are rich in probiotics, which stimulate the growth of friendly bacteria that help balance intestinal flora and promote digestive health Wellness researcher Warren Jefferson presents the history of fermented foods and explains how the organisms that cause fermentation impart amazing health benefits to those who consume them. Starter recipes are included to help guide you in making some basic fermented foods at home.