History of Koji - Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021)
Title | History of Koji - Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021) PDF eBook |
Author | William Shurtleff; Akiko Aoyagi |
Publisher | Soyinfo Center |
Total Pages | 812 |
Release | 2021-10-27 |
Genre | Reference |
ISBN | 1948436566 |
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.
Our Fermented Lives
Title | Our Fermented Lives PDF eBook |
Author | Julia Skinner |
Publisher | Storey Publishing, LLC |
Total Pages | 420 |
Release | 2022-09-27 |
Genre | Cooking |
ISBN | 1635863848 |
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.
Fermented Foods
Title | Fermented Foods PDF eBook |
Author | Christine Baumgarthuber |
Publisher | Reaktion Books |
Total Pages | 225 |
Release | 2021-04-08 |
Genre | Cooking |
ISBN | 1789143764 |
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.
Current Developments in Biotechnology and Bioengineering
Title | Current Developments in Biotechnology and Bioengineering PDF eBook |
Author | Mohammad Taherzadeh |
Publisher | Elsevier |
Total Pages | 616 |
Release | 2022-11-18 |
Genre | Technology & Engineering |
ISBN | 0323985025 |
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
The Hidden Kingdom of Fungi
Title | The Hidden Kingdom of Fungi PDF eBook |
Author | Keith Seifert |
Publisher | Univ. of Queensland Press |
Total Pages | 218 |
Release | 2022-08-02 |
Genre | Science |
ISBN | 0702267333 |
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.
Handbook on Natural Pigments in Food and Beverages
Title | Handbook on Natural Pigments in Food and Beverages PDF eBook |
Author | Ralf Schweiggert |
Publisher | Elsevier |
Total Pages | 643 |
Release | 2023-10-24 |
Genre | Technology & Engineering |
ISBN | 0323996094 |
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
History of Azuki Beans Worldwide (300 BCE to 2021)
Title | History of Azuki Beans Worldwide (300 BCE to 2021) PDF eBook |
Author | William Shurtleff; Akiko Aoyagi |
Publisher | Soyinfo Center |
Total Pages | 668 |
Release | 2021-10-18 |
Genre | Reference |
ISBN | 194843654X |
One of the world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 104 photographs and illustrations - mostly color. Free of charge in digital PDF format.