Fermented Grain Legumes Seeds And Nuts
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Fermented Grain Legumes Seeds And Nuts
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Author : S. S. Deshpande
language : en
Publisher: Food & Agriculture Org.
Release Date : 2000
Fermented Grain Legumes Seeds And Nuts written by S. S. Deshpande and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Gardening categories.
This bulletin reviews the production of meat substitutes, condiments and bread-like products in various regions of the world, through the fermentation of grain legumes, seeds and nuts. Such traditional fermentation technologies, which are rapidly being lost, improve the nutritional quality and palatability of these protein-rich foods, while reducing levels of their toxic constituents and fuel requirement for their preparation. It is hoped that this document will generate wider interest in, and contribute to, the development and improvement of small-scale food fermentations in the developing world.
History Of Koji Grains And Or Soybeans Enrobed In A Mold Culture 300 Bce To 2021
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Author : William Shurtleff; Akiko Aoyagi
language : en
Publisher: Soyinfo Center
Release Date : 2021-10-27
History Of Koji Grains And Or Soybeans Enrobed In A Mold Culture 300 Bce To 2021 written by William Shurtleff; Akiko Aoyagi and has been published by Soyinfo Center this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-27 with Reference categories.
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 152 photographs and illustrations - mostly color. Free of charge in digital PDF format.
The Zero Waste Chef
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Author : Anne-Marie Bonneau
language : en
Publisher: Penguin
Release Date : 2021-04-13
The Zero Waste Chef written by Anne-Marie Bonneau and has been published by Penguin this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-04-13 with House & Home categories.
*SHORTLISTED for the 2021 Gourmand World Cookbook Award* *SHORTLISTED for the 2022 Taste Canada Award for Single-Subject Cookbooks* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.
History Of Miso And Its Near Relatives
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Author : William Shurtleff; Akiko Aoyagi
language : en
Publisher: Soyinfo Center
Release Date : 2021-05-05
History Of Miso And Its Near Relatives written by William Shurtleff; Akiko Aoyagi and has been published by Soyinfo Center this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-05 with Reference categories.
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.
History Of Soybeans And Soyfoods In China And Taiwan And In Chinese Cookbooks Restaurants And Chinese Work With Soyfoods Outside China 1024 Bce To 2014
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Author : William Shurtleff
language : en
Publisher: Soyinfo Center
Release Date : 2014-06-22
History Of Soybeans And Soyfoods In China And Taiwan And In Chinese Cookbooks Restaurants And Chinese Work With Soyfoods Outside China 1024 Bce To 2014 written by William Shurtleff and has been published by Soyinfo Center this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-22 with Soybean categories.
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 372 photographs and illustrations. Free of charge in digital format on Google Books.
Legumes In Human Nutrition
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Author : Wallace Ruddell Aykroyd
language : en
Publisher: Food & Agriculture Org.
Release Date : 1982
Legumes In Human Nutrition written by Wallace Ruddell Aykroyd and has been published by Food & Agriculture Org. this book supported file pdf, txt, epub, kindle and other format this book has been release on 1982 with Medical categories.
bibliog., pp. 123-152
Handbook Of Indigenous Foods Involving Alkaline Fermentation
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Author : Prabir K. Sarkar
language : en
Publisher: CRC Press
Release Date : 2014-07-23
Handbook Of Indigenous Foods Involving Alkaline Fermentation written by Prabir K. Sarkar and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-07-23 with Technology & Engineering categories.
Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fer
Indigenous Fermented Foods Of South Asia
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Author : V.K. Joshi
language : en
Publisher: CRC Press
Release Date : 2016-01-05
Indigenous Fermented Foods Of South Asia written by V.K. Joshi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-05 with Technology & Engineering categories.
Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o
Lactic Acid Fermentation Of Fruits And Vegetables
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Author : Spiros Paramithiotis
language : en
Publisher: CRC Press
Release Date : 2017-02-03
Lactic Acid Fermentation Of Fruits And Vegetables written by Spiros Paramithiotis and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-03 with Science categories.
Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way. The book consists of fourteen chapters. The first five chapters integrate aspects that apply to all products. Then, chapters 6 to 9 are dedicated to products that have met commercial significance and have been extensively studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to 13, regional products with great potential from Asia, Europe and Africa, as well as lactic acid fermented juices and smoothies, are presented and thoroughly discussed. Finally, chapter 14 discusses the fields in which intensive study is expected to take place in the coming years.
The Art Of Fermentation
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Author : Sandor Ellix Katz
language : en
Publisher: Chelsea Green Publishing
Release Date : 2012-05-14
The Art Of Fermentation written by Sandor Ellix Katz and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-05-14 with Cooking categories.
"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times *Named a "Best Gift for Gardeners" by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.