History of Koji - Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021) PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download History of Koji - Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021) PDF full book. Access full book title History of Koji - Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021) by William Shurtleff; Akiko Aoyagi. Download full books in PDF and EPUB format.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436566
Category : Reference
Languages : en
Pages : 812
Get Book Here
Book Description
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.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436566
Category : Reference
Languages : en
Pages : 812
Get Book Here
Book Description
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.
Author: Julia Skinner
Publisher: Storey Publishing, LLC
ISBN: 1635863848
Category : Cooking
Languages : en
Pages : 420
Get Book Here
Book Description
From craft beers and sourdough bread to kimchi, coffee, tea, and cheese, fermentation is a popular topic in both food and health circles. In Our Fermented Lives, food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture, from the evolution of the microbiome to food preservation techniques, distinctive flavor profiles around the globe, and the building of community. Fans of fermentation, chefs, and anyone fascinated with the origins of various foods will enjoy this engaging popular history, which is accompanied by 42 recipes adapted from historic sources, including sauerkraut, corn beer, uji (fermented grain porridge), pickles and relishes, vinegars, ketchup, soy sauce, Tepache (fermented pineapple drink), vinegars, beet kvass, and more.
Author: Mohammad Taherzadeh
Publisher: Elsevier
ISBN: 0323985025
Category : Technology & Engineering
Languages : en
Pages : 616
Get Book Here
Book Description
Filamentous Fungi Biorefinery, the latest release in the Current Developments in Biotechnology and Bioengineering series, builds on knowledge on the classification of filamentous fungi and presence and roles played in ecosystems. The importance of filamentous fungi is then further corroborated through a description of their present applications in biotechnological processes. Knowledge on fungal biology is extended through discussion on structure and composition together with a description of growth potentialities of filamentous fungi in/on a wide range of substrates. In addition, the morphology of filamentous fungi is then described and its implications during integration in industrial processes is discussed. The book then provides an overview on the use of filamentous fungi for the production of a wide range of value-added products, including feed and food products, alcohols, organic acids, pigments, enzymes, antibiotics and biopolymers. All provided state-of-arts are extended to a description of the present degree of application of filamentous fungi towards the production of those products using low-value substrates, identification of research gaps, and proposes future research avenues. - Presents the first book dedicated to the use of filamentous fungi for process development within waste management - Discusses the transfer of research knowledge into industrial processes and marketable products - Includes industrial applications of filamentous fungi towards valorization of low-value substrates - Provides up-to-date knowledge on research and application fields that can benefit from the integration of filamentous fungi
Author: Christine Baumgarthuber
Publisher: Reaktion Books
ISBN: 1789143764
Category : Cooking
Languages : en
Pages : 225
Get Book Here
Book Description
Fermented Foods serves up the history and science behind some of the world’s most enduring food and drink. It begins with wine, beer, and other heady brews before going on to explore the fascinating and often whimsical histories of fermented breads, dairy, vegetables, and meat, and to speculate on fermented fare’s possible future. Along the way, we learn about Roquefort cheese’s fabled origins, the scientific drive to brew better beer, the then-controversial biological theory that saved French wine, and much more. Christine Baumgarthuber also makes several detours into lesser known ferments—African beers, the formidable cured meats of the Subarctic latitudes, and the piquant, sometimes deadly ferments of Southeast Asia. Anyone in search of an accessible, fun, yet comprehensive survey of the world’s fermented foods need look no further than this timely, necessary work.
Author: Keith Seifert
Publisher: Univ. of Queensland Press
ISBN: 0702267333
Category : Science
Languages : en
Pages : 218
Get Book Here
Book Description
Fungi are essential to all life on Earth and yet fungal diseases and toxins lead to over one million deaths each year. How can we strike a better balance with our microbial cousins? These remarkable microbes enrich our lives: from releasing the carbon in plants, to producing life-changing medicine, to adding umami flavour and B vitamins to our food. But not all fungi are good for us. This compelling book from esteemed mycologist Keith Seifert ventures into our homes, bodies, farms, and forests to profile the fungi that inhabit our environments. Drawing from the latest research, he explains where fungi came from and how yeasts, lichens, and moulds have evolved and adapted over millions of years. The Hidden Kingdom of Fungi urges us to better understand our relationship with fungi, while revealing their world in all its beautiful complexity.
Author: Ralf Schweiggert
Publisher: Elsevier
ISBN: 0323996094
Category : Technology & Engineering
Languages : en
Pages : 643
Get Book Here
Book Description
Handbook on Natural Pigments in Food and Beverages: Industrial Applications for Improving Color, Second Edition focuses on a color solution for a specific commodity, providing food scientists with a one-stop, comprehensive reference on how to improve the color of a particular food product. The book includes two new chapters that highlight the physical and biological fundamentals of color, as well as the specific use of curcumin and carthamin. Sections focus on specific industrial applications of natural colorants, with chapters covering the use of natural colorants in a variety of products. Other sections highlight technical formulation and potential health benefits of specific colorants. Various pigments which can be used to effectively color food and beverage commodities are presented with information on safety and testing throughout. - Provides a fully revised and updated resource on current regulatory standards and legislation - Includes new chapters on both emerging ingredients and the latest technologies - Focuses on the use of natural food colorants by specific product category per chapter rather than one pigment class per chapter - Contains a current and comprehensive overview of product-specific coloration approaches
Author: Jyoti Prakash Tamang
Publisher: Elsevier
ISBN: 0443133239
Category : Technology & Engineering
Languages : en
Pages : 302
Get Book Here
Book Description
Microbiology and Health Benefits of Traditional Alcoholic Beverages is an interdisciplinary reference for students, researchers, and academics studying anthropology and food and beverage science, especially those with interest in fermentation. Fermented beverages and alcoholic drinks are culturally and socially accepted products for consumption, drinking, entertainment, as well as for customary practices and religious purposes. Due to variation in substrates, climatic conditions, geographical locations and ethnicity, a colossal diversity of microbial community as well as major domains have been reported in the different varieties of fermented beverages of the world. This book covers the cultural context of these beverages along with their biochemistry, health benefits, and therapeutic uses. Topics include winemaking, malting and brewing of wine and beer, and culturally specific beverages and practices such as fermented palm beverages and agave. - Profiles the microbial community as well as major domains by metagenomics in traditional fermented beverages - Covers the chemical profiles and health benefits of alcoholic products - Presents the latest status of some industrialized alcoholic beverages such as saké of Japan, mackgeolli of Korea, baijiu of China, toddy of India, pulque of Mexico, wine, beer, etc.
Author: Nagendra P. Shah
Publisher: Academic Press
ISBN: 0128052724
Category : Medical
Languages : en
Pages : 572
Get Book Here
Book Description
Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption's impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. - Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology - Examines novel and unusual yogurts as well as popular and common varieties - Covers effects on diet, obesity, and weight control - Outlines common additives to yogurts and their respective effects - Reviews prebiotics, probiotics, and symbiotic yogurts - Includes practical information on how yogurt may be modified to improve its nutritive value
Author: William Shurtleff, Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914306
Category : Cooking
Languages : en
Pages : 1031
Get Book Here
Book Description
Covers Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar (formerly Burma), Philippines, Singapore, Thailand, Timor-Leste, Vietnam.
Author: J. Scott Smith
Publisher: John Wiley & Sons
ISBN: 047028997X
Category : Technology & Engineering
Languages : en
Pages : 526
Get Book Here
Book Description
Renowned international academicians and food industry professionals have collaborated to create Food Processing: Principles and Applications. This practical, fully illustrated resource examines the principles of food processing and demonstrates their application by describing the stages and operations for manufacturing different categories of basic food products. Ideal as an undergraduate text, Food Processing stands apart in three ways: The expertise of the contributing authors is unparalleled among food processing texts today. The text is written mostly by non-engineers for other non-engineers and is therefore user-friendly and easy to read. It is one of the rare texts to use commodity manufacturing to illustrate the principles of food processing. As a hands-on guide to the essential processing principles and their application, this book serves as a relevant primary or supplemental text for students of food science and as a valuable tool for food industry professionals.
