The Everyday Fermentation Handbook

Filename: the-everyday-fermentation-handbook.pdf
ISBN: 9781440573675
Release Date: 2014-06-06
Number of pages: 192
Author: Branden Byers
Publisher: Simon and Schuster

Download and read online The Everyday Fermentation Handbook in PDF and EPUB 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!


Handbook of Food and Beverage Fermentation Technology

Filename: handbook-of-food-and-beverage-fermentation-technology.pdf
ISBN: 9780824751227
Release Date: 2004-03-19
Number of pages: 1000
Author: Y. H. Hui
Publisher: CRC Press

Download and read online Handbook of Food and Beverage Fermentation Technology in PDF and EPUB Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.


Ferment Your Vegetables

Filename: ferment-your-vegetables.pdf
ISBN: 9781592336821
Release Date: 2015-10-15
Number of pages: 208
Author: Amanda Feifer
Publisher: Fair Winds Press (MA)

Download and read online Ferment Your Vegetables in PDF and EPUB 90 recipes showcasing simple fermented vegetables.




Handbook on Sourdough Biotechnology

Filename: handbook-on-sourdough-biotechnology.pdf
ISBN: 9781461454250
Release Date: 2012-12-12
Number of pages: 298
Author: Marco Gobbetti
Publisher: Springer Science & Business Media

Download and read online Handbook on Sourdough Biotechnology in PDF and EPUB In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application.


Handbook of Vegetable Preservation and Processing

Filename: handbook-of-vegetable-preservation-and-processing.pdf
ISBN: 0203912918
Release Date: 2003-09-12
Number of pages: 752
Author: Y. H. Hui
Publisher: CRC Press

Download and read online Handbook of Vegetable Preservation and Processing in PDF and EPUB Representing the vanguard in the field with research from more than 35 international experts spanning governmental, industrial, and academic sectors, the Handbook of Vegetable Preservation and Processing compiles the latest science and technology in the processing and preservation of vegetables and vegetable products. This reference serves as the only guide to compile key tools used in the United States to safeguard and protect the quality of fresh and processed vegetables. A vast and contemporary source, it considers recent issues in vegetable processing safety such as modified atmosphere packaging, macroanalytical methods, and new technologies in microbial inactivation.


Handbook of Dough Fermentations

Filename: handbook-of-dough-fermentations.pdf
ISBN: 0203911881
Release Date: 2003-05-20
Number of pages: 328
Author: Karel Kulp
Publisher: CRC Press

Download and read online Handbook of Dough Fermentations in PDF and EPUB Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations, and technological methodologies relating to these procedures. This unique reference examines statistical market trends for fermented cereal, yeast, and natural and sourdough products. It pinpoints areas of potential for products and foods using fermentation science and analyzes the application of starters in the production of specific products.


The New Cider Maker s Handbook

Filename: the-new-cider-maker-s-handbook.pdf
ISBN: 9781603584739
Release Date: 2013
Number of pages: 337
Author: Claude Jolicoeur
Publisher: Chelsea Green Publishing

Download and read online The New Cider Maker s Handbook in PDF and EPUB "All around the world, the public's taste for fermented cider has been growing more rapidly than at any time in the past 150 years. At its best, cider is a pure, healthy beverage that reflects both the skill of the cider maker and the quality of the fruit that's used to make it. And with the growing interest in locally grown and artisan foods, many new cideries are springing up all over North America--often started up by passionate amateurs who want to take their craft cider to the next level as small-scale craft producers. To make the very best cider--whether for yourself, your family and friends, or for market--you first need a deep understanding of the processes involved, and the art and science behind them. Fortunately, The New Cider Maker's Handbook is here to help. Author Claude Jolicoeur is a well-known and award-winning amateur cider maker with an inquiring, scientific mind. His book combines the best of traditional knowledge and techniques with the best modern practices to provide today's enthusiasts all they need to produce high-quality ciders. From deep, comprehensive information on all aspects of fermentation to advice on the best apples to grow or source for cider to instructions on how to build your own grater mill or cider press, the author's experience and enthusiasm shine through. Novices will appreciate the overview of the cider-making process that's presented in Part I. But as they develop their skills and confidence, the more in-depth and technical parts of the book will serve as aninvaluable reference that will be consulted again and again"--


Fermentation and Biochemical Engineering Handbook

Filename: fermentation-and-biochemical-engineering-handbook.pdf
ISBN: 9781455730469
Release Date: 2014-03-27
Number of pages: 454
Author: Celeste M. Todaro
Publisher: William Andrew

Download and read online Fermentation and Biochemical Engineering Handbook in PDF and EPUB A complete reference for fermentation engineers engaged in commercial chemical and pharmaceutical production, Fermentation and Biochemical Engineering Handbook emphasizes the operation, development and design of manufacturing processes that use fermentation, separation and purification techniques. Contributing authors from companies such as Merck, Eli Lilly, Amgen and Bristol-Myers Squibb highlight the practical aspects of the processes—data collection, scale-up parameters, equipment selection, troubleshooting, and more. They also provide relevant perspectives for the different industry sectors utilizing fermentation techniques, including chemical, pharmaceutical, food, and biofuels. New material in the third edition covers topics relevant to modern recombinant cell fermentation, mammalian cell culture, and biorefinery, ensuring that the book will remain applicable around the globe. It uniquely demonstrates the relationships between the synthetic processes for small molecules such as active ingredients, drugs and chemicals, and the biotechnology of protein, vaccine, hormone, and antibiotic production. This major revision also includes new material on membrane pervaporation technologies for biofuels and nanofiltration, and recent developments in instrumentation such as optical-based dissolved oxygen probes, capacitance-based culture viability probes, and in situ real-time fermentation monitoring with wireless technology. It addresses topical environmental considerations, including the use of new (bio)technologies to treat and utilize waste streams and produce renewable energy from wastewaters. Options for bioremediation are also explained. Fully updated to cover the latest advances in recombinant cell fermentation, mammalian cell culture and biorefinery, along with developments in instrumentation Industrial contributors from leading global companies, including Merck, Eli Lilly, Amgen, and Bristol-Myers Squibb Covers synthetic processes for both small and large molecules


Fermentation and biochemical engineering handbook

Filename: fermentation-and-biochemical-engineering-handbook.pdf
ISBN: UOM:39015040687033
Release Date: 1997
Number of pages: 801
Author: Henry C. Vogel
Publisher: William Andrew Publishing

Download and read online Fermentation and biochemical engineering handbook in PDF and EPUB This is a well-rounded handbook of fermentation and biochemical engineering presenting techniques for the commercial production of chemicals and pharmaceuticals via fermentation. Emphasis is given to unit operations fermentation, separation, purification, and recovery. Principles, process design, and equipment are detailed. Environment aspects are covered. The practical aspects of development, design, and operation are stressed. Theory is included to provide the necessary insight for a particular operation. Problems addressed are the collection of pilot data, choice of scale-up parameters, selection of the right piece of equipment, pinpointing of likely trouble spots, and methods of troubleshooting. The text, written from a practical and operating viewpoint, will assist development, design, engineering and production personnel in the fermentation industry. Contributors were selected based on their industrial background and orientation. The book is illustrated with numerous figures, photographs and schematic diagrams.


Classic Sourdoughs Revised

Filename: classic-sourdoughs-revised.pdf
ISBN: 9781607740070
Release Date: 2011
Number of pages: 180
Author: Ed Wood
Publisher: Random House Digital, Inc.

Download and read online Classic Sourdoughs Revised in PDF and EPUB In a revised edition that includes a new bread-making technique and new recipes, the authors provide 100 recipes for sourdough bread, including Herb Spelt Bread, No-Knead Kamut Bread, Malt Beer Bread and much more. Original.


Handbook of Food Spoilage Yeasts Second Edition

Filename: handbook-of-food-spoilage-yeasts-second-edition.pdf
ISBN: 142004494X
Release Date: 2007-11-16
Number of pages: 352
Author: Tibor Deak
Publisher: CRC Press

Download and read online Handbook of Food Spoilage Yeasts Second Edition in PDF and EPUB Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates new insights in taxonomy and phylogeny, detection and identification, and the physiological and genetic background of yeast stress responses, and introduces novel and improved processing, packaging, and storage technologies. Including 30 new tables, 40 new figures, 20 percent more species, and more than 2000 references, this second edition provides an unparalleled overview of spoilage yeasts, delivering comprehensive coverage of the biodiversity and ecology of yeasts in a wide variety food types and commodities. Beginning with photographic examples of morphological and phenotypic characteristics, the book considers changes in taxonomy and outlines ecological factors with new sections on biofilms and interactions. It examines the yeast lifecycle, emphasizing kinetics and predictive modeling as well as stress responses; describes the regulation of metabolic activities; and looks at traditional and alternative methods for the inhibition and inactivation of yeasts. The book introduces molecular techniques for identification, enumeration, and detection and points to future developments in these areas. An entirely new chapter explores novel industrial applications of yeasts in food fermentation and biotechnology. Providing a practical guide to understanding the ecological factors governing the activities of food borne yeasts, Handbook of Food Spoilage Yeasts, Second Edition lays the foundation for improved processing technologies and more effective preservation and fermentation of food and beverage products.


A Reference handbook of the medical sciences embracing the entire range of scientific and practical medicine and allied science

Filename: a-reference-handbook-of-the-medical-sciences-embracing-the-entire-range-of-scientific-and-practical-medicine-and-allied-science.pdf
ISBN: STANFORD:24503394762
Release Date: 1908
Number of pages:
Author:
Publisher:

Download and read online A Reference handbook of the medical sciences embracing the entire range of scientific and practical medicine and allied science in PDF and EPUB


Handbook of Fermented Meat and Poultry

Filename: handbook-of-fermented-meat-and-poultry.pdf
ISBN: 9780470376348
Release Date: 2008-04-15
Number of pages: 576
Author: Fidel Toldrá
Publisher: John Wiley & Sons

Download and read online Handbook of Fermented Meat and Poultry in PDF and EPUB