History of Koji - Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021)

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Publisher : Soyinfo Center
ISBN 13 : 1948436566
Total Pages : 812 pages
Book Rating : 4.9/5 (484 download)

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Book Synopsis History of Koji - Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021) by : William Shurtleff; Akiko Aoyagi

Download or read book History of Koji - Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-10-27 with total page 812 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

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Publisher : Storey Publishing, LLC
ISBN 13 : 1635863848
Total Pages : 420 pages
Book Rating : 4.6/5 (358 download)

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Book Synopsis Our Fermented Lives by : Julia Skinner

Download or read book Our Fermented Lives written by Julia Skinner and published by Storey Publishing, LLC. This book was released on 2022-09-27 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

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Author :
Publisher : Reaktion Books
ISBN 13 : 1789143764
Total Pages : 225 pages
Book Rating : 4.7/5 (891 download)

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Book Synopsis Fermented Foods by : Christine Baumgarthuber

Download or read book Fermented Foods written by Christine Baumgarthuber and published by Reaktion Books. This book was released on 2021-04-08 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

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Publisher : Elsevier
ISBN 13 : 0323985025
Total Pages : 616 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Current Developments in Biotechnology and Bioengineering by : Mohammad Taherzadeh

Download or read book Current Developments in Biotechnology and Bioengineering written by Mohammad Taherzadeh and published by Elsevier. This book was released on 2022-11-18 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

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Publisher : Univ. of Queensland Press
ISBN 13 : 0702267333
Total Pages : 218 pages
Book Rating : 4.7/5 (22 download)

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Book Synopsis The Hidden Kingdom of Fungi by : Keith Seifert

Download or read book The Hidden Kingdom of Fungi written by Keith Seifert and published by Univ. of Queensland Press. This book was released on 2022-08-02 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

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Author :
Publisher : Elsevier
ISBN 13 : 0323996094
Total Pages : 643 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Handbook on Natural Pigments in Food and Beverages by : Ralf Schweiggert

Download or read book Handbook on Natural Pigments in Food and Beverages written by Ralf Schweiggert and published by Elsevier. This book was released on 2023-10-24 with total page 643 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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)

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Author :
Publisher : Soyinfo Center
ISBN 13 : 194843654X
Total Pages : 668 pages
Book Rating : 4.9/5 (484 download)

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Book Synopsis History of Azuki Beans Worldwide (300 BCE to 2021) by : William Shurtleff; Akiko Aoyagi

Download or read book History of Azuki Beans Worldwide (300 BCE to 2021) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-10-18 with total page 668 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

History of Fermented Black Soybeans (165 B. C. To 2011)

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Author :
Publisher : Soyinfo Center
ISBN 13 : 1928914411
Total Pages : 398 pages
Book Rating : 4.9/5 (289 download)

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Book Synopsis History of Fermented Black Soybeans (165 B. C. To 2011) by : William Shurtleff

Download or read book History of Fermented Black Soybeans (165 B. C. To 2011) written by William Shurtleff and published by Soyinfo Center. This book was released on 2011 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Making Koji by Fermentation with Aspergillus Oryzae and Applications

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Author :
Publisher : Createspace Independent Publishing Platform
ISBN 13 : 9781729603505
Total Pages : 98 pages
Book Rating : 4.6/5 (35 download)

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Book Synopsis Making Koji by Fermentation with Aspergillus Oryzae and Applications by : Shoichiro Nakamura

Download or read book Making Koji by Fermentation with Aspergillus Oryzae and Applications written by Shoichiro Nakamura and published by Createspace Independent Publishing Platform. This book was released on 2018-10-29 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rice koji is steamed rice in which a filamentous koji mold is grown. The theoretical name of the mold is Aspergillus Oryzae. The spores of the mold is called koji-kin or koji-spore. Koji has several magical enzymes. Koji is important not only in making sake but also to make soy sauce, miso, amazake (sweet rice drink), mirin (sweet sake), koji pickles, shio-koji (or salt-koji) and shoyu-koji. Indeed, koji is the foundation of Japanese foods. The important role of koji in making sake is that it converts starch of rice to glucose and maltose, which are normally called simply sugar. This conversion is by the work of amylase which is an enzyme secreted by koji. In making sake, the sugar is then converted to alcohol by yeast. In producing miso and soy sauce, amylase and another enzyme called peptidase in koji decompose protein. Rice is not the only grain that can grow Aspergillus Oryzae. Almost any grain can be fermented to make koji. For example, wheat, oat, buckwheat and soy beans can be used to make koji. However, rice koji is most widely used, and koji usually refers to rice koji. Koji grown on different grains are called like wheat koji, buckwheat koji or soy koji. Rice koji is available in the market but it is rather expensive, while if you make DIY the cost is about one tenth of the price you pay in the market. This book teaches the most advanced method of making koji that is far simpler than traditional ways taught in the internet yet the chance of failure is minimal.

History of Edamame, Vegetable Soybeans, and Vegetable-Type Soybeans (1000 BCE to 2021)

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Author :
Publisher : Soyinfo Center
ISBN 13 : 1948436574
Total Pages : 1139 pages
Book Rating : 4.9/5 (484 download)

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Book Synopsis History of Edamame, Vegetable Soybeans, and Vegetable-Type Soybeans (1000 BCE to 2021) by : William Shurtleff; Akiko Aoyagi

Download or read book History of Edamame, Vegetable Soybeans, and Vegetable-Type Soybeans (1000 BCE to 2021) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-11-04 with total page 1139 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 100 photographs and illustrations - mostly color. Free of charge in digital PDF format.

History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010)

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Author :
Publisher : Soyinfo Center
ISBN 13 : 1928914306
Total Pages : 1031 pages
Book Rating : 4.9/5 (289 download)

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Book Synopsis History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010) by : William Shurtleff, Akiko Aoyagi

Download or read book History of Soybeans and Soyfoods in Southeast Asia (13th Century To 2010) written by William Shurtleff, Akiko Aoyagi and published by Soyinfo Center. This book was released on 2010-06 with total page 1031 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar (formerly Burma), Philippines, Singapore, Thailand, Timor-Leste, Vietnam.

Porous Polymers

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Publisher : John Wiley & Sons
ISBN 13 : 0470390840
Total Pages : 480 pages
Book Rating : 4.4/5 (73 download)

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Book Synopsis Porous Polymers by : Michael S. Silverstein

Download or read book Porous Polymers written by Michael S. Silverstein and published by John Wiley & Sons. This book was released on 2011-04-19 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book gathers the various aspects of the porous polymer field into one volume. It not only presents a fundamental description of the field, but also describes the state of the art for such materials and provides a glimpse into the future. Emphasizing a different aspect of the ongoing research and development in porous polymers, the book is divided into three sections: Synthesis, Characterization, and Applications. The first part of each chapter presents the basic scientific and engineering principles underlying the topic, while the second part presents the state of the art results based on those principles. In this fashion, the book connects and integrates topics from seemingly disparate fields, each of which embodies different aspects inherent in the diverse field of porous polymeric materials.

Advances in Penicillium and Aspergillus Systematics

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Author :
Publisher : Springer Science & Business Media
ISBN 13 : 147571856X
Total Pages : 465 pages
Book Rating : 4.4/5 (757 download)

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Book Synopsis Advances in Penicillium and Aspergillus Systematics by : Robert Samson

Download or read book Advances in Penicillium and Aspergillus Systematics written by Robert Samson and published by Springer Science & Business Media. This book was released on 2013-03-09 with total page 465 pages. Available in PDF, EPUB and Kindle. Book excerpt:

History of Miso and Its Near Relatives

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Publisher : Soyinfo Center
ISBN 13 : 194843637X
Total Pages : 2373 pages
Book Rating : 4.9/5 (484 download)

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Book Synopsis History of Miso and Its Near Relatives by : William Shurtleff; Akiko Aoyagi

Download or read book History of Miso and Its Near Relatives written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-05-05 with total page 2373 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 363 photographs and illustrations - many in color. Free of charge in digital PDF format.

Gluten-Free Food Science and Technology

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Publisher : John Wiley & Sons
ISBN 13 : 9781444316216
Total Pages : 256 pages
Book Rating : 4.3/5 (162 download)

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Book Synopsis Gluten-Free Food Science and Technology by : Eimear Gallagher

Download or read book Gluten-Free Food Science and Technology written by Eimear Gallagher and published by John Wiley & Sons. This book was released on 2009-09-08 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Coeliac disease (CD) and other allergic reactions/intolerances to gluten are on the rise, largely due to improved diagnostic procedures and changes in eating habits. The worldwide incidence of coeliac disease has been predicted to increase by a factor of ten over the next number of years, and this has resulted in a growing market for high quality gluten-free cereal products. However, the removal of gluten presents major problems for bakers. Currently, many gluten-free products on the market are of low quality and short shelf life, exhibiting poor mouthfeel and flavour. This challenge to the cereal technologist and baker alike has led to the search for alternatives to gluten in the manufacture of gluten-free bakery products. This volume provides an overview for the food industry of issues related to the increasing prevalence of coeliac disease and gluten intolerance. The properties of gluten are discussed in relation to its classification and important functional characteristics, and the nutritional value of gluten-free products is also addressed. The book examines the diversity of ingredients that can be used to replace gluten and how the ingredient combinations and subsequent rheological and manufacturing properties of a range of gluten-free products, e.g. doughs, breads, biscuits and beer may be manipulated. Recommendations are given regarding the most suitable ingredients for different gluten-free products. The book is directed at ingredient manufacturers, bakers, cereal scientists and coeliac associations and societies. It will also be of interest to academic food science departments for assisting with undergraduate studies and postgraduate research. The Author Dr Eimear Gallagher, Ashtown Food Research Centre, Teagasc - The Irish Agriculture and Food Development Authority, Dublin, Ireland Also available from Wiley-Blackwell Management of Food Allergens Edited by J. Coutts and R. Fielder ISBN 9781405167581 Bakery Manufacture and Quality - Water Control and Effects Second Edition S. Cauvain and L. Young ISBN 9781405176132 Whole Grains and Health Edited by L. Marquart et al ISBN 9780813807775

Food Culture in France

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Publisher : Bloomsbury Publishing USA
ISBN 13 : 0313088225
Total Pages : 225 pages
Book Rating : 4.3/5 (13 download)

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Book Synopsis Food Culture in France by : Julia L. Abramson

Download or read book Food Culture in France written by Julia L. Abramson and published by Bloomsbury Publishing USA. This book was released on 2006-11-30 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: French cooking has been seen as the pinnacle of gastronomy. Food Culture in France provides an accessible tour of haute cuisine but also mainly the everyday food culture that sustains the populace. It illuminates the French way of life as well as showing what the popular cooking shows, such as Julia Child's, were based on. Readers will find the basics discussed in narrative chapters on food history, major foods and ingredients, cooking, typical meals, eating out, and diet and health. The information-packed volume is also indispensable for learning about regional cultivation and specialties that France is so famous for. The French appreciation for seasonal food is illuminated in descriptions of shopping, cooking, and eating habits. All students of French culture and language and Francophiles will benefit from the overview presented here.

History of Yuba - The Film That Forms Atop Heated Soymilk (1587-2012)

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Publisher : Soyinfo Center
ISBN 13 : 1928914500
Total Pages : 418 pages
Book Rating : 4.9/5 (289 download)

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Book Synopsis History of Yuba - The Film That Forms Atop Heated Soymilk (1587-2012) by : William Shurtleff

Download or read book History of Yuba - The Film That Forms Atop Heated Soymilk (1587-2012) written by William Shurtleff and published by Soyinfo Center. This book was released on 2012-11 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: