Handbook of Indigenous Foods Involving Alkaline Fermentation PDF Download

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Handbook of Indigenous Foods Involving Alkaline Fermentation

Handbook of Indigenous Foods Involving Alkaline Fermentation PDF Author: Prabir K. Sarkar
Publisher: CRC Press
ISBN: 1466565306
Category : Technology & Engineering
Languages : en
Pages : 629

Book Description
Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fer

Handbook of Indigenous Foods Involving Alkaline Fermentation

Handbook of Indigenous Foods Involving Alkaline Fermentation PDF Author: Prabir K. Sarkar
Publisher: CRC Press
ISBN: 1466565306
Category : Technology & Engineering
Languages : en
Pages : 629

Book Description
Handbook of Indigenous Foods Involving Alkaline Fermentation details the basic approaches of alkaline fermentation, provides a brief history, and offers an overview of the subject. Devoted exclusively to alkaline-fermented foods (AFFs), this text includes contributions from experts from around the globe. It discusses the diversity of indigenous fer

Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded

Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded PDF Author: Keith Steinkraus
Publisher: CRC Press
ISBN: 9780824793524
Category : Technology & Engineering
Languages : en
Pages : 796

Book Description
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.

Handbook of Indigenous Fermented Foods

Handbook of Indigenous Fermented Foods PDF Author: Keith H. Steinkraus
Publisher:
ISBN:
Category :
Languages : en
Pages :

Book Description

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

History of Koji - Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021) PDF Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436566
Category : Reference
Languages : en
Pages : 812

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.

History of Soybeans and Soyfoods in Korea (544 CE to 2021)

History of Soybeans and Soyfoods in Korea (544 CE to 2021) PDF Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436396
Category : History
Languages : en
Pages : 978

Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 144 photographs and illustrations. Free of charge in digital PDF format.

History of Research on Soy-Related Enzymes and Others (1802-2021):

History of Research on Soy-Related Enzymes and Others (1802-2021): PDF Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436612
Category : Reference
Languages : en
Pages : 869

Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 124 photographs and illustrations - mostly color. Free of charge in digital PDF format.

History of Soybeans and Soyfoods in China, in Chinese Cookbooks and Restaurants, and in Chinese Work with Soyfoods Outside China (Including Taiwan, Manchuria, Hong Kong & Tibet) (1949-2022)

History of Soybeans and Soyfoods in China, in Chinese Cookbooks and Restaurants, and in Chinese Work with Soyfoods Outside China (Including Taiwan, Manchuria, Hong Kong & Tibet) (1949-2022) PDF Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436663
Category : Reference
Languages : en
Pages : 1569

Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 231 photographs and illustrations - mostly color. Free of charge in digital PDF format.

History of Tempeh and Tempeh Products (1815-2022)

History of Tempeh and Tempeh Products (1815-2022) PDF Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436701
Category : Reference
Languages : en
Pages : 1583

Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 325 photographs and illustrations - mostly color. Free of charge in digital PDF format.

History of Miso and Its Near Relatives

History of Miso and Its Near Relatives PDF Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 194843637X
Category : Reference
Languages : en
Pages : 2373

Book Description
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.

Handbook of Fermented Functional Foods, Second Edition

Handbook of Fermented Functional Foods, Second Edition PDF Author: Edward R.(Ted) Farnworth
Publisher: CRC Press
ISBN: 1420053264
Category : Technology & Engineering
Languages : en
Pages : 602

Book Description
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.
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