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Author : Emil Christian Hansen
Publisher :
ISBN 13 :
Total Pages : 312 pages
Book Rating : 4.3/5 (91 download)
Download or read book Practical Studies in Fermentation written by Emil Christian Hansen and published by . This book was released on 1896 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
ISBN 13 : 1603586288
Total Pages : 322 pages
Book Rating : 4.6/5 (35 download)
Download or read book Wild Fermentation written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2016 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Author : Chris White
Publisher : Brewers Publications
ISBN 13 : 1938469062
Total Pages : 325 pages
Book Rating : 4.9/5 (384 download)
Download or read book Yeast written by Chris White and published by Brewers Publications. This book was released on 2010-02-01 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.
Author : Hongzhang Chen
Publisher : Springer Science & Business Media
ISBN 13 : 9400760434
Total Pages : 332 pages
Book Rating : 4.4/5 (7 download)
Download or read book Modern Solid State Fermentation written by Hongzhang Chen and published by Springer Science & Business Media. This book was released on 2013-03-22 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: “Modern Solid State Fermentation: Theory and Practice” covers state-of-the-art studies in the field of solid state fermentation (SSF). In terms of different characteristics of microbial metabolites, this book catalogs SSF into two main parts: anaerobic and aerobic SSF. Based on the principles of porous media and strategies of process control and scale-up, which are introduced in the book, it not only presents a well-founded explanation of essence of solid state fermentation, but also their influence on microbial physiology. In addition, due to the rapid development of this field in recent years, inert support solid state fermentation is also examined in detail. At last, the modern solid state fermentation technology platform is proposed, which will be used in solid biomass bioconversion. This book is intended for biochemists, biotechnologists and process engineers, as well as researchers interested in SSF. Dr. Hongzhang Chen is a Professor at Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China.
Author : Louis Pasteur
Publisher :
ISBN 13 :
Total Pages : 492 pages
Book Rating : 4.R/5 (6 download)
Download or read book Studies on Fermentation written by Louis Pasteur and published by . This book was released on 1879 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Pasteur Louis
Publisher : Legare Street Press
ISBN 13 : 9781015527669
Total Pages : 0 pages
Book Rating : 4.5/5 (276 download)
Download or read book Studies on Fermentation: The Diseases of Beer, Their Causes, and the Means of Preventing Them written by Pasteur Louis and published by Legare Street Press. This book was released on 2022-10-26 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work is in the "public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Author : Walter John Sykes
Publisher :
ISBN 13 :
Total Pages : 610 pages
Book Rating : 4.A/5 ( download)
Download or read book The Principles and Practice of Brewing written by Walter John Sykes and published by . This book was released on 1897 with total page 610 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Research Council
Publisher : National Academies Press
ISBN 13 : 0309046858
Total Pages : 208 pages
Book Rating : 4.3/5 (9 download)
Download or read book Applications of Biotechnology in Traditional Fermented Foods written by National Research Council and published by National Academies Press. This book was released on 1992-02-01 with total page 208 pages. Available in PDF, EPUB and Kindle. Book excerpt: In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.
Author :
Publisher :
ISBN 13 :
Total Pages : 642 pages
Book Rating : 4.:/5 (31 download)
Download or read book Journal of the Institute of Brewing written by and published by . This book was released on 1896 with total page 642 pages. Available in PDF, EPUB and Kindle. Book excerpt: Containing the transactions of the various sections, together with abstracts of papers published in other journals, etc.
Author :
Publisher :
ISBN 13 :
Total Pages : 552 pages
Book Rating : 4.:/5 (334 download)
Download or read book Nature written by and published by . This book was released on 1924 with total page 552 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Albert Klocker
Publisher :
ISBN 13 :
Total Pages : 420 pages
Book Rating : 4.A/5 ( download)
Download or read book Fermentation Organisms; a Laboratory Handbook written by Albert Klocker and published by . This book was released on 1903 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Charles W. Bamforth
Publisher : John Wiley & Sons
ISBN 13 : 0470995262
Total Pages : 234 pages
Book Rating : 4.4/5 (79 download)
Download or read book Food, Fermentation and Micro-organisms written by Charles W. Bamforth and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 234 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation and the use of micro-organisms is one of the most important aspects of food processing, an industry worth billions of US dollars world-wide. From beer and wine to yoghurt and bread, it is the common denominator between many of our foodstuffs. In his engaging style Professor Charles Bamforth covers all known food applications of fermentation. Beginning with the science underpinning food fermentations, Professor Bamforth looks at the relevant aspects of microbiology and microbial physiology, moving on to cover individual food products, how they are made, what is the role of fermentation and what possibilities exist for future development. Internationally respected author Coverage of all major uses of fermentation in the food industry Practical coverage of food processing in relation to fermentation A comprehensive guide for all food scientists, technologists and microbiologists in the food industry and academia, this book will be an important addition to all libraries in food companies, research establishments and universities where food studies, food science, food technology and microbiology are studied and taught.
Author : Matteo Bordiga
Publisher : CRC Press
ISBN 13 : 1351651099
Total Pages : 311 pages
Book Rating : 4.3/5 (516 download)
Download or read book Post-Fermentation and -Distillation Technology written by Matteo Bordiga and published by CRC Press. This book was released on 2017-12-15 with total page 311 pages. Available in PDF, EPUB and Kindle. Book excerpt: While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes, few address critical post process aspects of stabilization, aging, and spoilage. This book serves as a comprehensive source of information on post-fermentation and -distillation technology applied to wine, beer, vinegar and distillates in a broad spectrum. Post-Fermentation and -Distillation Technology: Stabilization, Aging, and Spoilage thoroughly describes all of the operations related to these products after the fermentation or distillation steps, focusing on the complex issues related to their stabilization, aging, and spoilage. The final product must be stable against microbial activity as well as undesirable chemical and physical chemical reactions that occur in the bottle. For example, clarity, stability, compositional adjustment, style development and packaging represent the five goals of "finishing" a wine. Concerning the visual defects associated with spoilage, it is crucial that wine at the point of consumption not be cloudy or contain any haze or precipitate, especially white wines. Similarly, it is also important to prevent unwanted microbial growth from occurring in the wine after the primary fermentation is complete, affecting the flavor and aroma profile in unpredicted ways. The book addresses all of these issues and more. Moreover, the discussion also involves beer, vinegar and distillates, giving this book a novel and interesting approach. The book combines referenced research with practical applications and case studies of novel technologies such as square barrels, synthetic closures, and Tetra Pak®.
Author :
Publisher :
ISBN 13 :
Total Pages : 412 pages
Book Rating : 4.A/5 ( download)
Download or read book The Louisiana Planter and Sugar Manufacturer written by and published by . This book was released on 1800 with total page 412 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John Crerar Library
Publisher :
ISBN 13 :
Total Pages : 478 pages
Book Rating : 4.:/5 (334 download)
Download or read book A List of Books in the Reading Room, 1909 written by John Crerar Library and published by . This book was released on 1909 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 :
Total Pages : 376 pages
Book Rating : 4.:/5 (4 download)
Download or read book The Analyst written by and published by . This book was released on 1896 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vols. for 1877- include Proceedings of the Society for Analytical Chemistry.
Author : Vladimir Ivanovich Palladin
Publisher :
ISBN 13 :
Total Pages : 358 pages
Book Rating : 4.3/5 (91 download)
Download or read book Plant Physiology written by Vladimir Ivanovich Palladin and published by . This book was released on 1918 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt:
