The Everyday Fermentation Handbook

Filename: the-everyday-fermentation-handbook.pdf
ISBN: 9781440573668
Release Date: 2014-07-31
Number of pages: 192
Author: Branden Byers
Publisher: "F+W Media, Inc."

Download and read online The Everyday Fermentation Handbook in PDF and EPUB Explains the fermentation process and features recipes for turning fermented foods into meals, including miso and mushroom soup, sauerkraut pretzel grilled cheese, and hard cider pie.


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.



Handbook of Indigenous Foods Involving Alkaline Fermentation

Filename: handbook-of-indigenous-foods-involving-alkaline-fermentation.pdf
ISBN: 9781466565296
Release Date: 2014-07-23
Number of pages: 629
Author: Prabir K. Sarkar
Publisher: CRC Press

Download and read online Handbook of Indigenous Foods Involving Alkaline Fermentation in PDF and EPUB 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 fermented foods involving an alkaline reaction, as well as the taxonomy, ecology, physiology, and genetics of predominant microorganisms occurring in AFFs. Presented in nine chapters, the book explains how microorganisms or enzymes transform raw ingredients into AFFs. It discusses the safety aspects of AFFs, and considers the challenges associated with the technological aspects in modernizing AFFs. It stresses the significance of the microbiological and biochemical processes in the fermentations, as well as the factors that influence the development of the characteristic microbiota, and the biochemical and organoleptic changes induced by them. It also proposes solutions, discusses the value of AFFs and related dominant microorganisms, and assesses the future of AFFs. The authors highlight commonly known foods and beverages of plant and animal origin. They provide insight into the manufacture, chemical and microbiological composition, processing, and compositional and functional modifications taking place as a result of microbial and enzyme effects. The text examines safety, legislation, traditional and industrialized processes, as well as new product development, and opportunities for developing commodities from Africa, Asia, Europe, Latin America, and the Middle East. In addition, it also assesses the value of food processing by-products, biotechnology, and engineering of solid-state processes, modern chemical and biological analytical approaches to safety, and health and consumer perception. Focuses on how fermentation of food remains an important aspect of food processing Describes how fermentation of food contributes to its preservation Details how fermented food gets its flavor from microbial and enzymatic modifications of food components such as sugars, fats, and proteins Handbook of Indigenous Foods Involving Alkaline Fermentation offers insight into the microbiology and chemistry of the fermentation processes. This book serves graduate students and researchers of food science and technology, nutrition and dietetics, food microbiology, and related areas.


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.


The Farmer s Kitchen Handbook

Filename: the-farmer-s-kitchen-handbook.pdf
ISBN: 9781628739695
Release Date: 2014-06-03
Number of pages: 272
Author: Marie W. Lawrence
Publisher: Skyhorse Publishing, Inc.

Download and read online The Farmer s Kitchen Handbook in PDF and EPUB More and more cooks are turning to their own gardens or to local farmers’ markets to find inspiration for their meals. Eating fresh, local produce is a hot trend, but lifelong Vermonter Marie Lawrence has been cooking with produce from her gardens, buying milk from the farmers up the road, and lavishing her family and lucky friends with the fruits of her kitchen labor since she was a kid. In this book she includes recipes for everything from biscuits and breads to pies and cookies, soups and stews to ribs and roasts. Also included are instructions for making cheese, curing meats, canning and preserving, and much more. Organized by month to coordinate with a farmer’s calendar, cooks will find delicious recipes including orange date bran muffins and old fashioned pot roast in January, hot spiced maple milk and fried cinnamon buns in March, mint mallow ice cream in July, Vermont cheddar onion bread in October, and almond baked apples with Swedish custard cream in December. Other recipes include grilled chicken with peach maple glaze, veggie tempura, raspberry chocolate chip cheesecake, and dozens of other breads, salads, drinks, and desserts that are fresh from the farmer’s kitchen. In addition to the recipes, readers will find old-fashioned household hints, a harvest guide, and a place to record your own favorite family recipes. Whether you have your own farm and garden or support your local farmers’ market, this book will make seasonal cooking a true pleasure.



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.


The Food Lover s Handbook

Filename: the-food-lover-s-handbook.pdf
ISBN: 9781473528659
Release Date: 2016-07-14
Number of pages: 320
Author: Mark Price
Publisher: Random House

Download and read online The Food Lover s Handbook in PDF and EPUB In this beautifully illustrated handbook, food expert Mark Price shines the spotlight on 40 of the most popular foods – from everyday items like tea, coffee and cheese, to luxury products like caviar and chocolate. A timely and topical guide for foodies and everyday shoppers, this book dispels unhelpful food myths and provides fact-based, unbiased accounts of where food comes from, the morals behind different production methods, and why prices and taste vary. This book will equip readers and shoppers with the tools they need to be able to make informed decisions about what to buy and how much to spend. Standing apart from subjective discussions about taste, and debates around health and nutrition, this book clearly and concisely explains why the cheapest to the most expensive foods cost what they do. Peppered throughout with first-hand experience and anecdotes, Mark Price goes back to the origins of these items, their historical significance and perceived value in today’s society, and advice on the products you should ‘try before you die’!


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.


Fermentation and Biochemical Engineering Handbook 2nd Ed

Filename: fermentation-and-biochemical-engineering-handbook-2nd-ed.pdf
ISBN: 9780815517139
Release Date: 1996-12-31
Number of pages: 828
Author: Henry C. Vogel
Publisher: William Andrew

Download and read online Fermentation and Biochemical Engineering Handbook 2nd Ed 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.


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"--


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


Handbook of Vegetable Preservation and Processing

Filename: handbook-of-vegetable-preservation-and-processing.pdf
ISBN: 9780824756659
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 Industrial Chemistry

Filename: handbook-of-industrial-chemistry.pdf
ISBN: 9780071783002
Release Date: 2005-01-12
Number of pages: 628
Author: M. Ali
Publisher: McGraw Hill Professional

Download and read online Handbook of Industrial Chemistry in PDF and EPUB The definitive guide for the general chemical analyses of non-petroleum based organic products such as paints, dyes, oils, fats, and waxes. * Chemical tables, formulas, and equations * Covers all of the chemical processes which utilize organic chemicals * Physical properties for the most common organic chemicals Contents: Safety Considerations in Process Industries * Industrial Pollution Prevention and Waste Management * Edible Oils, Fats, and Waxes * Soaps and Detergents * Sugar and Other Sweeteners * Paints, Pigments, and Industrial Coatings * Dyestuffs, Finishing and Dyeing of Textiles * Industrial Fermentation * Pharmaceutical Industry *Agrochemicals * Chemical Explosives * Petroleum Processing and Petrochemicals *Polymers and Plastics