Knowledge In Ferment
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Knowledge In Ferment
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Author : Adriaan in 't Groen
language : en
Publisher: Amsterdam University Press
Release Date : 2007
Knowledge In Ferment written by Adriaan in 't Groen and has been published by Amsterdam University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Science categories.
Fundamental controversies, or basic oppositions between methods and approaches, occur in all fields of science and scholarship. Often these dilemmas arise at the nexus of science and society, or when several sciences or disciplines clash. Paradoxically, as much as one might prefer to do without them, these dilemmas are indispensable to the progress of scientific scholarship. Knowledge in Ferment collects the reflections of nineteen professors from Leiden University whose fields of expertise range from classics to quantum physics in order to evaluate the great controversies that dominate their fields and consistently form new paradigms that sustain the fermentation of knowledge and deliver remarkable new insights.
Handbook Of Fermented Functional Foods Second Edition
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Author : Edward R.(Ted) Farnworth
language : en
Publisher: CRC Press
Release Date : 2008-05-28
Handbook Of Fermented Functional Foods Second Edition written by Edward R.(Ted) Farnworth and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-05-28 with Technology & Engineering categories.
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.
The Farmhouse Culture Guide To Fermenting
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Author : Kathryn Lukas
language : en
Publisher: Ten Speed Press
Release Date : 2019-08-27
The Farmhouse Culture Guide To Fermenting written by Kathryn Lukas and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-27 with Cooking categories.
An authoritative and easy-to-use guide to fermentation with 100 recipes for fermented foods and drinks. IACP AWARD WINNER Fermented and live-culture foods are beloved for their bold and layered flavors as well as their benefits for gut health and boosting immunity, but until now, there hasn't been a book that is both authoritative and easy to use. The Farmhouse Culture Guide to Fermenting provides you with the history, health information, and safest methods for preserving, along with 100 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, kombucha, and even mead. With trusted authors Kathryn Lukas, founder of mega brand Farmhouse Culture, and master fermenter and best-selling author Shane Peterson and their thoroughly tested recipes, this is the fermentation book that every home fermenter needs--whether you are about to make your first batch of pickles or have been preserving foods for decades.
The History Of Our Knowledge Of Fermentation
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Author :
language : en
Publisher:
Release Date : 1928
The History Of Our Knowledge Of Fermentation written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1928 with Fermentation categories.
Introduction To Brewing And Fermentation Science Essential Knowledge For Those Dedicated To Brewing Better Beer
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Author : John Sheppard
language : en
Publisher: World Scientific
Release Date : 2021-01-28
Introduction To Brewing And Fermentation Science Essential Knowledge For Those Dedicated To Brewing Better Beer written by John Sheppard and has been published by World Scientific this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-01-28 with Cooking categories.
Written as an introduction to the science of brewing and beer fermentation, this book provides an up-to-date overview of the science behind the various operations involved in the making of beer. Various subject-matter experts contribute their knowledge and unique perspectives on the most important topics in brewing, appealing to all readers wishing to expand their understanding of the chemical, microbiological and business aspects of brewery operation, with particular emphasis on the craft industry.
The History Of Our Knowledge On Fermentation
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Author : Frederick Prescott
language : en
Publisher:
Release Date : 1931
The History Of Our Knowledge On Fermentation written by Frederick Prescott and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1931 with 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.
Fermented Foods Of Latin America
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Author : Ana Lucia Barretto Penna
language : en
Publisher: CRC Press
Release Date : 2017-02-03
Fermented Foods Of Latin America written by Ana Lucia Barretto Penna 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.
Due to the indigenous knowledge of pre-Colombian indigenous tribes and the new methods introduced by the immigrants arriving from Europe and other continents, a wide variety of fermented foods are produced in Latin America. In this book, we have collected information about the Latin American experience in the production of dairy, meat and wine. Special focus has been given to fermented fruits and vegetables as it is part of the genetic heritage of the South American continent. Pre-Columbian knowledge on preparation of various fermented food products is covered in the book.
The Everyday Fermentation Handbook
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Author : Branden Byers
language : en
Publisher: Simon and Schuster
Release Date : 2014-06-06
The Everyday Fermentation Handbook written by Branden Byers and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-06 with Cooking categories.
Easy recipes to ferm up any kitchen! Get ready for a wild microbial transformation with the healthy and flavorful foods in The Everyday Fermentation Handbook! Going way beyond ordinary sauerkraut and kimchi, this book teaches you the ins and outs of fermentation with simple instructions for fermenting just about every kitchen staple. Complete with tasty recipes for turning fermented foods into meals, you'll relish the opportunity to fill each day with mouthwatering dishes like: Sourdough Belgian waffles Miso and mushroom soup Sauerkraut Pretzel grilled cheese Chickpea and wild rice tempeh Hard cider pie The Everyday Fermentation Handbook helps you create more than 100 delicious fermented recipes--and a bona fide zoo of microbial diversity--right at home!
Fermentation As Metaphor
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Author : Sandor Ellix Katz
language : en
Publisher: Chelsea Green Publishing
Release Date : 2020-10-15
Fermentation As Metaphor 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 2020-10-15 with Cooking categories.
Los Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's Journal Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.” Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike. "It will reshape how you see the world."—Esquire