Continuous Ferment

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Continuous Ferment

Author : Greg Ryan
Publisher : Auckland University Press
ISBN 13 : 1776711157
Total Pages : 688 pages
Book Rating : 4.7/5 (767 download)

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Book Synopsis Continuous Ferment by : Greg Ryan

Download or read book Continuous Ferment written by Greg Ryan and published by Auckland University Press. This book was released on 2023-11-09 with total page 688 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the first brew by Captain James Cook and the crew of the Resolution at Dusky Sound in April 1773, the story of beer has been deeply intertwined with the history of Aotearoa &– from the early settlers' prodigious consumption of golden ale to the six o' clock swill, from prohibition to the &‘ Black Budget' , from the domination of Lion and DB to the rise of craft beer.In this remarkable story of New Zealanders and beer, Greg Ryan tackles the big questions: Why did people drink and did they do so excessively by contemporary international standards? What did people drink and in what circumstances? How did tastes change over time? What role did brewers and publicans play in the community, other than as dispensers of alcohol?Richly illustrated, astute and entertaining, Continuous Ferment is both a fascinating analysis of New Zealand' s social history and a book for anyone with an enthusiasm for malt and hops, barrels and bottles, pilsners and porters.

The Impact of Food Bioactives on Health

Author : Kitty Verhoeckx
Publisher : Springer
ISBN 13 : 3319161040
Total Pages : 338 pages
Book Rating : 4.3/5 (191 download)

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Book Synopsis The Impact of Food Bioactives on Health by : Kitty Verhoeckx

Download or read book The Impact of Food Bioactives on Health written by Kitty Verhoeckx and published by Springer. This book was released on 2015-04-29 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Infogest” (Improving Health Properties of Food by Sharing our Knowledge on the Digestive Process) is an EU COST action/network in the domain of Food and Agriculture that will last for 4 years from April 4, 2011. Infogest aims at building an open international network of institutes undertaking multidisciplinary basic research on food digestion gathering scientists from different origins (food scientists, gut physiologists, nutritionists...). The network gathers 70 partners from academia, corresponding to a total of 29 countries. The three main scientific goals are: Identify the beneficial food components released in the gut during digestion; Support the effect of beneficial food components on human health; Promote harmonization of currently used digestion models Infogest meetings highlighted the need for a publication that would provide researchers with an insight into the advantages and disadvantages associated with the use of respective in vitro and ex vivo assays to evaluate the effects of foods and food bioactives on health. Such assays are particularly important in situations where a large number of foods/bioactives need to be screened rapidly and in a cost effective manner in order to ultimately identify lead foods/bioactives that can be the subject of in vivo assays. The book is an asset to researchers wishing to study the health benefits of their foods and food bioactives of interest and highlights which in vitro/ex vivo assays are of greatest relevance to their goals, what sort of outputs/data can be generated and, as noted above, highlight the strengths and weaknesses of the various assays. It is also an important resource for undergraduate students in the ‘food and health’ arena.

Handbook for Chemical Process Industries

Author : Himanshu J Patel
Publisher : CRC Press
ISBN 13 : 1000969673
Total Pages : 572 pages
Book Rating : 4.0/5 (9 download)

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Book Synopsis Handbook for Chemical Process Industries by : Himanshu J Patel

Download or read book Handbook for Chemical Process Industries written by Himanshu J Patel and published by CRC Press. This book was released on 2023-10-06 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chemical processing industry plays a pivotal role in the economy of a country, as chemicals are required in every sphere of our lives. This book covers chemical processing of dyes, pigments, drugs and pharmaceutical products, fermented products, agrochemicals, explosives, polymers, Period II and III chemicals, chemicals, sugar, coatings, starches, soaps and detergents, paper, pulp, glass, and cement. It includes sources of natural materials, collection process, purification, and extraction of different chemicals from natural materials like petroleum, coal and ores from the Earth. It includes manufacturing details of C1 to C4 and aromatic compounds obtained from natural materials. The book covers both traditional and modern sectors of the chemical processing industry. It provides knowledge on the properties of the chemical and manufacturing process (such as raw materials, chemical reactions, quantitative requirement, flow sheet diagram, procedure) and its uses. The book is based on the author's expertise and has been developed with an awareness of the quantitative requirement for manufacturing chemicals. Data has been collected from industry, thus it will be useful to industry personnel, research groups, academicians and institutional organizations.

kombucha for beginners

Author : alyce alexandra
Publisher : alyce alexandra
ISBN 13 :
Total Pages : 27 pages
Book Rating : 4./5 ( download)

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Book Synopsis kombucha for beginners by : alyce alexandra

Download or read book kombucha for beginners written by alyce alexandra and published by alyce alexandra. This book was released on 2019-01-01 with total page 27 pages. Available in PDF, EPUB and Kindle. Book excerpt: why we ♥ it: Everyone is going crazy for kombucha! And in this digital book Alyce demystifies the entire process making it easy and straightforward for everyone to do at home. In our opinion, kombucha is the easiest and cheapest way to make your own probiotics at home, costing less than $1 per litre and requiring only a few minutes of your time weekly. And it actually tastes really delicious! Kombucha has been consumed for thousands of years for it’s medicinal properties, but it has received a lot of attention in the last few years for the role it plays in digestion and gut health, which are considered integral to overall health and wellbeing. This is because the gut determines which nutrients are absorbed by the body and which toxins, allergens and microbes are kept out. Plus, your entire immune system is protected by the gut, and you have more neurotransmitters in the gut than in your brain. So naturally, this is a very important area of our bodies that we want to keep as healthy as possible! Kombucha is a probiotic that will provide your gut with the live bacteria and yeasts that are needed to keep you balanced and thriving, as well as a whole host of other nutrients including vitamins C, B1, B2, B3, B6 and B12. bragging rights: • This book covers the basic principles, everything you need to get brewing, how to get started with a single first ferment, how to do a continuous first ferment (alyce’s pick!), how to do a second ferment and all of alyce’s tips and tricks to successful brewing • How to flavour your kombucha from apple and ginger to raspberry and rosemary and everything in between • The secrets to getting the best fizz, even better than the carbonated commercial varieties • How to keep the sugar levels super low if needed for those with insulin sensitivities, those quitting sugar or on a ketogenic diet • With alyce’s method you will spend less than 10 minutes once a week maintaining your kombucha (and you’ll always have it on tap!) • When you purchase this book you get exclusive access to alyce’s ‘kombucha krew’ where there are people to answer any remaining questions you might have specifics: • 23 page digital book containing extensive information as well as informative illustrations • Once purchased the digital book will be emailed directly to you ready for immediate use PLEASE NOTE: While this book is all the INFORMATION you need, you still NEED a kombucha SCOBY and starter liquid to begin brewing kombucha. We sell them in AUS and NZ at alycealexandra.com, but outside of us look online or ask a friend - anyone who brews always has more than enough SCOBYs to share!

Kefir

Author : Harald Tietze
Publisher : Harald Tietze Publishing P/
ISBN 13 : 1876173033
Total Pages : 58 pages
Book Rating : 4.8/5 (761 download)

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Book Synopsis Kefir by : Harald Tietze

Download or read book Kefir written by Harald Tietze and published by Harald Tietze Publishing P/. This book was released on 1996 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the revised book: Kefir - For pleasure, beauty and well-being by Harald W. Tietze. Kefir, another miracle healer from the Caucasus. If you think that the only thing that can heal is a drug then you may see Kefir as a powerful drug. Healthy living food is something to preserve our health and life - to maintain our healthy body. One can make a test very simply and easily. If you take something, and you can live in good health without negative side effects, then it is a food. This book will show you how to handle this beautiful and cheap way to stay healthy, keep your beauty and feel well. Kefir grains are a biological production centre. Living foods like Kefir help to detoxify, support and balance digestion, and help in building up the immune system to counteract negative influences. During the fermentation process the Kefir grains change normal milk into the Kefir beverage. Lactic acid, ethanol, acetic acid, carbon dioxide and other compounds are produced as well as vitamins. This is one of the books written by Harald W. Tietze. There are another 34 books covering a wide spectrum of health knowlegde available. You will be surprised with the important research he has done and published.

Handbook on Fermented Foods and Chemicals

Author : NPCS Board of Consultants & Engineers
Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
ISBN 13 : 8178331373
Total Pages : 672 pages
Book Rating : 4.1/5 (783 download)

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Book Synopsis Handbook on Fermented Foods and Chemicals by : NPCS Board of Consultants & Engineers

Download or read book Handbook on Fermented Foods and Chemicals written by NPCS Board of Consultants & Engineers and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2011-10-01 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Numerous foods are prepared by fermentation processes in which one or more kinds of microorganisms are responsible for the characteristic flavour or texture, and sometimes for the keeping quality of the product. The manufacture of fermented food products is carried out on a small scale in homes in every country. Fermented products are more palatable and are not as easily spoiled as the natural products. The microorganisms that produce the desirable changes may be the natural flora on the material to be fermented, or may be added as starter cultures. The yield of organic acids principally lactic, serve as a preserving agents. Lactic acid fermentation is an anaerobic intramolecular oxidation reduction process. Both homofermentative and heterofermentative lactic acid bacteria participate in food fermentations. In some fermented food products, yeasts and moulds also participate along with lactic acid bacteria. Most of the reactions in living organisms are catalyzed by protein molecules called enzymes. Enzymes can rightly be called the catalytic machinery of living systems. The real break through of enzymes occurred with the introduction of microbial proteases into detergents. Most of the enzymes are produced by microorganisms in submerged cultures in large reactors called fermentors. In choosing the production strain several aspects have to be considered. Industrial enzyme market is growing steadily. The reason for this lies in improved production efficiency resulting in cheaper enzymes, in new application fields. Tailoring enzymes for specific applications will be a future trend with continuously improving tools and understanding of structure-function relationships and increased search for enzymes from exotic environments. This field deals with how are the enzymes used and applied in practical processes. A lot of fungal, bacterial and actinomycete strains with potential for producing novel industrial enzymes have been identified. This book contains sterilization, fermentation processes, aeration and agitation, use of yeast, yeast production, fermentation raw materials, production of bacterial enzymes, bread making methods, effluent treatment, production of actinomycete protease, lactic acid, citric acid. This handbook will be very helpful to its readers who are just beginners in this field and will also find useful for upcoming entrepreneurs, existing industries, food technologist, technical institution etc.

Managing Agricultural Residues

Author : Paul W. Unger
Publisher : CRC Press
ISBN 13 : 9780873717304
Total Pages : 466 pages
Book Rating : 4.7/5 (173 download)

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Book Synopsis Managing Agricultural Residues by : Paul W. Unger

Download or read book Managing Agricultural Residues written by Paul W. Unger and published by CRC Press. This book was released on 1994-03-16 with total page 466 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many agriculturalists, conservationists, and environmentalists are stressing the importance of sustaining soil productivity so that future generations will have adequate productive land on which to produce food. One significant factor affecting soil productivity is the retention of crop residues on the surface of the soil to help control soil erosion. This book provides a review of the vast amount of literature on the subject, condensing the findings in a comprehensive, easy-to-understand manner. It focuses on topics such as erosion control, crop production in systems involving surface residues, residue use for fuel and animal feed, plant pathogens, insects, soil properties, and the economics of conservation tillage.

Malting and Brewing Science

Author : J. S. Hough
Publisher : Springer
ISBN 13 : 1461517990
Total Pages : 535 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Malting and Brewing Science by : J. S. Hough

Download or read book Malting and Brewing Science written by J. S. Hough and published by Springer. This book was released on 2012-12-06 with total page 535 pages. Available in PDF, EPUB and Kindle. Book excerpt: Some ten years. have passed since the publication of the first edition of Malting and Brewing Science, a period of many changes. As before, this edition is an aid to teaching, particularly the MSc course in Brewing Science at Birmingham University, but it is also aimed at the requirements of other students of the science of malting and brewing throughout the world. In general, technological aspects are covered more fully in this new edition, although not malting and brewing practices that are exclusive to Britain. Nevertheless, the amount of technological information available is too great to be comprehensively covered iln one book. Scientific principles and infor mation receive more attention, but for details of analytical procedures reference should be made to the most recently published material of the Ameri can Society of Brewing Chemists, the European Brewery Convention and the Institute of Brewing. The new edition appears as two volumes because a single one would be inconveniently bulky. The first volume outlines the entire process and leads from barley, malting and water to the production of sweet wort. In the second volume there are chapters on hops and hop products, production of hopped wort, fermentation,yeast biology and all aspects of beer qualities and treatment. Decisions about the units of measurement proved difficult; metric units commonly used in the Industry are given and in parentheses are equivalents in degrees Fahrenheit, Imperial measures and UK barrels. Considerable information on equivalents is given in a special section in each volume.

Brewing Yeast and Fermentation

Author : Christopher Boulton
Publisher : John Wiley & Sons
ISBN 13 : 1118685342
Total Pages : 676 pages
Book Rating : 4.1/5 (186 download)

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Book Synopsis Brewing Yeast and Fermentation by : Christopher Boulton

Download or read book Brewing Yeast and Fermentation written by Christopher Boulton and published by John Wiley & Sons. This book was released on 2013-04-25 with total page 676 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now Available for the First Time in Paperback! This unique volume provides a definitive overview of modern and traditional brewing fermentation. Written by two experts with unrivalled experience from years with a leading international brewer, coverage includes all aspects of brewing fermentation together with the biochemistry, physiology and genetics of brewers' yeast. Brewing Yeast and Fermentation is unique in that brewing fermentation and yeast biotechnology are covered in detail from a commercial perspective. Now available for the first time in paperback, the book is aimed at commercial brewers and their ingredient and equipment suppliers (including packaging manufacturers). It is also an essential reference source for students on brewing courses and workers in research and academic institutions. Definitive reference work and practical guide for the industry. Highly commercially relevant yet academically rigorous. Authors from industry leading brewers.

Solid-State Fermentation Bioreactors

Author : David A. Mitchell
Publisher : Springer Science & Business Media
ISBN 13 : 3540312862
Total Pages : 481 pages
Book Rating : 4.5/5 (43 download)

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Book Synopsis Solid-State Fermentation Bioreactors by : David A. Mitchell

Download or read book Solid-State Fermentation Bioreactors written by David A. Mitchell and published by Springer Science & Business Media. This book was released on 2006-08-02 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: This concise professional reference provides a fundamental framework for the design and operation of solid-state fermentation bioreactors, enabling researchers currently working at laboratory scale to scale up their processes. The authors survey bioreactor types in common use, and describe in depth how to plan a project, and model heat transfer phenomena. The book includes case studies, and a review of practical issues involved in bioreactor performance.

Bibliography, Production of Ethanol from Biomass

Author :
Publisher :
ISBN 13 :
Total Pages : 194 pages
Book Rating : 4.:/5 (319 download)

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Book Synopsis Bibliography, Production of Ethanol from Biomass by :

Download or read book Bibliography, Production of Ethanol from Biomass written by and published by . This book was released on 1984 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Fermentation Processes

Author : Angela Jozala
Publisher : BoD – Books on Demand
ISBN 13 : 9535129279
Total Pages : 314 pages
Book Rating : 4.5/5 (351 download)

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Book Synopsis Fermentation Processes by : Angela Jozala

Download or read book Fermentation Processes written by Angela Jozala and published by BoD – Books on Demand. This book was released on 2017-02-08 with total page 314 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is a theme widely useful for food, feed and biofuel production. Indeed each of these areas, food industry, animal nutrition and energy production, has considerable presence in the global market. Fermentation process also has relevant applications on medical and pharmaceutical areas, such as antibiotics production. The present book, Fermentation Processes, reflects that wide value of fermentation in related areas. It holds a total of 14 chapters over diverse areas of fermentation research.

Continuous Cultivation of Microorganisms

Author : Prague Symposium on Continuous Flow Cultures of Microorganisms
Publisher :
ISBN 13 :
Total Pages : 254 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Continuous Cultivation of Microorganisms by : Prague Symposium on Continuous Flow Cultures of Microorganisms

Download or read book Continuous Cultivation of Microorganisms written by Prague Symposium on Continuous Flow Cultures of Microorganisms and published by . This book was released on 1958 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Nutritional Ecology of the Ruminant

Author : Peter J. Van Soest
Publisher : Cornell University Press
ISBN 13 : 9780801427725
Total Pages : 498 pages
Book Rating : 4.4/5 (277 download)

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Book Synopsis Nutritional Ecology of the Ruminant by : Peter J. Van Soest

Download or read book Nutritional Ecology of the Ruminant written by Peter J. Van Soest and published by Cornell University Press. This book was released on 1994 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: This monumental text-reference places in clear persepctive the importance of nutritional assessments to the ecology and biology of ruminants and other nonruminant herbivorous mammals. Now extensively revised and significantly expanded, it reflects the changes and growth in ruminant nutrition and related ecology since 1982. Among the subjects Peter J. Van Soest covers are nutritional constraints, mineral nutrition, rumen fermentation, microbial ecology, utilization of fibrous carbohydrates, application of ruminant precepts to fermentive digestion in nonruminants, as well as taxonomy, evolution, nonruminant competitors, gastrointestinal anatomies, feeding behavior, and problems fo animal size. He also discusses methods of evaluation, nutritive value, physical struture and chemical composition of feeds, forages, and broses, the effects of lignification, and ecology of plant self-protection, in addition to metabolism of energy, protein, lipids, control of feed intake, mathematical models of animal function, digestive flow, and net energy. Van Soest has introduced a number of changes in this edition, including new illustrations and tables. He places nutritional studies in historical context to show not only the effectiveness of nutritional approaches but also why nutrition is of fundamental importance to issues of world conservation. He has extended precepts of ruminant nutritional ecology to such distant adaptations as the giant panda and streamlined conceptual issues in a clearer logical progression, with emphasis on mechanistic causal interrelationships. Peter J. Van Soest is Professor of Animal Nutrition in the Department of Animal Science and the Division of Nutritional Sciences at the New York State College of Agriculture and Life Sciences, Cornell University.

Handbook of Breadmaking Technology

Author : C. A. Stear
Publisher : Springer Science & Business Media
ISBN 13 : 1461523753
Total Pages : 853 pages
Book Rating : 4.4/5 (615 download)

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Book Synopsis Handbook of Breadmaking Technology by : C. A. Stear

Download or read book Handbook of Breadmaking Technology written by C. A. Stear and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 853 pages. Available in PDF, EPUB and Kindle. Book excerpt: The author's aim in writing this book is to integrate currently available knowledge concerning the basic scientific and technological aspects of breadmaking processes with the diverse breadmaking methods used to manufacture bread in Europe and on the North American continent today. To date, the main technological advances have been in process mechanization, starting with oven development, then dough processing or make-up equipment, followed by continuous and batch mixing techniques from the 1950s to the present time. On the engineering side, universal emphasis is now being placed on the application of high technology, in the form of microprocessors, computer-controlled equipment and robotization, the long-term objective being computer integrated manufacture (CIM) with full automation within the large chain bakery groups in the capitalist countries and the state-run collectives of Eastern Europe. The application of these key technologies with biotechnology, as yet only applied to a limited degree in food manufacture, coupled with advances in biochemical and rheological understanding of dough as a biomass for breadmaking, should provide us with more expertise and ability to control the processes with greater efficiency. The application of fermentable substrates and industrial enzymes under strict kinetic control should contribute to improving the flavour characteristics of bread. Current trends towards improving the nutritional contribution of bread to the daily diet are improving the competitive edge of bread as a basic food in the market-place.

Biofuels

Author : Ashok Pandey
Publisher : Academic Press
ISBN 13 : 0123850991
Total Pages : 642 pages
Book Rating : 4.1/5 (238 download)

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Book Synopsis Biofuels by : Ashok Pandey

Download or read book Biofuels written by Ashok Pandey and published by Academic Press. This book was released on 2011-07-18 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Biofuels" provides state-of-the-art information on the status of biofuel production and related aspects. It includes a detailed overview of the alternative energy field and the role of biofuels as new energy sources, and gives a detailed account of the production of biodiesel from non-conventional bio-feedstocks such as algae and vegetable oils.

Wine Science

Author : Ronald S. Jackson
Publisher : Academic Press
ISBN 13 : 0128165375
Total Pages : 1032 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Wine Science by : Ronald S. Jackson

Download or read book Wine Science written by Ronald S. Jackson and published by Academic Press. This book was released on 2020-04-04 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and expertise in a single, science-focused volume, including all the complexities and nuances of creating a quality wine product. From variety, to the chemistry that transforms grape to fruit to wine, the book presents sections on the most important information regarding wine laws, authentication, the latest technology used in wine production, and expert-insights into the sensory appreciation of wine and its implications in health. This book is ideal for anyone seeking to understand the science that produces quality wines of every type. Presents thorough explanations of viticulture and winemaking principles from grape to taste bud Addresses historical developments in wine production, notably sparkling wines Provides techniques in grapevine breeding, notably CRISPR Compares production methods in a framework that provides insights into the advantages and disadvantages of each