Fermentation 101

Author : N.D NGWANA
Publisher : Billion Ideas Company
Page : 36 pages
File Size : 54,9 Mb
Release : 2023-07-22
Category : Health & Fitness
ISBN : 8210379456XXX

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Fermentation 101 by N.D NGWANA Pdf

Step into the fascinating world of fermentation with 'Fermentation 101: Unleashing the Power of Probiotic Foods'. This comprehensive guide serves as your road map to the art and science of homemade fermented foods, exploring the vast health benefits of probiotics and how they can enhance your well-being. 'Fermentation 101' provides original recipes, guiding you on how to make your own fermented foods at home. From tangy sauerkraut and crisp pickles to creamy yogurt and robust sourdough bread, this book covers a diverse range of ferments, perfect for beginners and experienced fermenters alike. Each recipe is explained with clear instructions and vivid images, ensuring you can effortlessly create nutrient-rich, probiotic foods. The book also provides a detailed list of essential tools and ingredients, practical tips to avoid common pitfalls, and methods to store and use fermented foods. Beyond recipes, 'Fermentation 101' delves into the science of fermentation, explaining how it works and why fermented foods are so beneficial to our health. It provides insights into the role of gut health in our overall wellbeing and how probiotic foods can improve digestion, boost immunity, and promote overall wellness. 'Fermentation 101: Unleashing the Power of Probiotic Foods' is more than just a cookbook; it's a guide to a healthier, more balanced lifestyle. Whether you're interested in healthier food options, food preservation, or simply enjoy culinary experiments, 'Fermentation 101' is an essential addition to your kitchen library. Start your fermentation journey today and unlock the power of probiotic foods with 'Fermentation 101'.

Author : Bhavbhuti M. Mehta,Afaf Kamal-Eldin,Robert Z. Iwanski
Publisher : CRC Press
Page : 402 pages
File Size : 51,5 Mb
Release : 2012-04-12
Category : Technology & Engineering
ISBN : 9781439853344

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Fermentation by Bhavbhuti M. Mehta,Afaf Kamal-Eldin,Robert Z. Iwanski Pdf

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: The complex microbial community in fermented foods The generation of the flavor and aroma compounds in fermented foods The effect of fermentation on the rheological properties and the color of foods The effect of fermentation on bioactivities of foods How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles Mastering today’s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.

Author : Branden Byers
Publisher : Simon and Schuster
Page : 192 pages
File Size : 53,9 Mb
Release : 2014-06-06
Category : Cooking
ISBN : 9781440573675

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The Everyday Fermentation Handbook by Branden Byers Pdf

Easy recipes to ferm up any kitchen! Get ready for a wild microbial transformation with the healthy and flavorful foods in The Everyday Fermentation Handbook! Going way beyond ordinary sauerkraut and kimchi, this book teaches you the ins and outs of fermentation with simple instructions for fermenting just about every kitchen staple. Complete with tasty recipes for turning fermented foods into meals, you'll relish the opportunity to fill each day with mouthwatering dishes like: Sourdough Belgian waffles Miso and mushroom soup Sauerkraut Pretzel grilled cheese Chickpea and wild rice tempeh Hard cider pie The Everyday Fermentation Handbook helps you create more than 100 delicious fermented recipes--and a bona fide zoo of microbial diversity--right at home!

Author : Charles W. Bamforth
Publisher : John Wiley & Sons
Page : 234 pages
File Size : 42,9 Mb
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 9780470995266

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Food, Fermentation and Micro-organisms by Charles W. Bamforth Pdf

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 : Luca Cocolin,Danilo Ercolini
Publisher : Springer Science & Business Media
Page : 280 pages
File Size : 53,7 Mb
Release : 2007-12-15
Category : Technology & Engineering
ISBN : 9780387745206

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Molecular Techniques in the Microbial Ecology of Fermented Foods by Luca Cocolin,Danilo Ercolini Pdf

With the application of new analytical techniques, the field of food fermentation has grown in recent years. This book provides the latest information and relevant advances on the microbial ecology of fermented foods and the application of molecular methods. This book serves as a guide for students and researchers on the most advanced techniques to identify bacteria and helps in choosing the most appropriate tools to study fermented food from a microbiological point of view.

Author : Arthur Harden
Publisher : Good Press
Page : 146 pages
File Size : 52,8 Mb
Release : 2023-10-12
Category : Fiction
ISBN : EAN:8596547599364

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Alcoholic Fermentation by Arthur Harden Pdf

Arthur Harden's Alcoholic Fermentation is a meticulous exploration into the fascinating process of alcoholic fermentation. Through Harden's in-depth research, experiments, and elucidations, readers gain a profound understanding of the intricate science and artistry behind this age-old transformative process.

Author : Greg Koch,Matt Allyn
Publisher : Rockport Publishers
Page : 194 pages
File Size : 50,7 Mb
Release : 2011-10
Category : Cooking
ISBN : 9781592537310

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The Brewer's Apprentice by Greg Koch,Matt Allyn Pdf

Brewing craft and artisanal beer has become a labor of love for enthusiasts and epicures the world over, with new people joining the ranks every year. The Brewer's Apprentice is a behind-the-scenes guide to all aspects of this classic art. However, instead of simply sharing brewing recipes, tasting guides, or buying recommendations as many other books do, our book gives readers unique insights into craft brewing culture, and let the “masters” speak in their own words. In a series of in-depth profiles, the legends, innovators, rising stars of the beer world share their deep reserves of brew knowledge, insider tips, recipes, and more. Inside you'll learn:-Sourcing the best ingredients, brewing “locally” and seasonally-Farm-to-table brewing: hops, barley, wheat, and more-Setting up your homebrewing workshop-Brewing chemistry: how does it all work?-Nontraditional ingredients, extreme brews, and novelty drinks-Meads, lambics, ciders, and other nectars of the gods-Barrel-aging beers

Author : Christopher Boulton,David Quain
Publisher : John Wiley & Sons
Page : 676 pages
File Size : 44,7 Mb
Release : 2013-04-25
Category : Technology & Engineering
ISBN : 9781118685341

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Brewing Yeast and Fermentation by Christopher Boulton,David Quain Pdf

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.

Author : G G Moulton
Publisher : Elsevier
Page : 188 pages
File Size : 54,9 Mb
Release : 2014-10-16
Category : Science
ISBN : 9781908818331

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Fed-Batch Fermentation by G G Moulton Pdf

Fed-batch Fermentation is primarily a practical guide for recombinant protein production in E. coli using a Fed-batch Fermentation process. Ideal users of this guide are teaching labs and R&D labs that need a quick and reproducible process for recombinant protein production. It may also be used as a template for the production of recombinant protein product for use in clinical trials. The guide highlights a method whereby a medium cell density - final Ods = 30-40 (A600) - Fed-batch Fermentation process can be accomplished within a single day with minimal supervision. This process can also be done on a small (2L) scale that is scalable to 30L or more. All reagents (media, carbon source, plasmid vector and host cell) used are widely available and are relatively inexpensive. This method has been used to produce three different protein products following cGMP guidelines for Phase I clinical studies. This process can be used as a teaching tool for the inexperienced fermentation student or researcher in the fields of bioprocessing and bioreactors. It is an important segue from E. coli shake flask cultures to bioreactor The fed-batch fermentation is designed to be accomplished in a single day with the preparation work being done on the day prior The fed-batch fermentation described in this book is a robust process and can be easily scaled for CMO production of protein product

Author : D. Perlman
Publisher : Elsevier
Page : 360 pages
File Size : 51,9 Mb
Release : 2014-12-01
Category : Science
ISBN : 9781483213811

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Annual Reports on Fermentation Processes by D. Perlman Pdf

Annual Reports on Fermentation Processes, Volume 3 describes fermentation research and developments. This book discusses the stimulation of innovation in the fermentation industries, genetics of industrial microorganisms, and fundamental studies on interphase mass transfer. The proposed model for the regulation of cellulase biosynthesis, single-cell protein from C1 compounds, semisynthetic ß-lactam antibiotics, and peptides and macromolecular compounds are also elaborated. This text likewise covers the control mechanism of purine nucleotide biosynthesis, microbial transformations of steroids, and mushroom cultivation as the oldest single cell protein. This volume is beneficial to students and researchers concerned with significant developments concerning fermentation processes.

Author : Louis Pasteur
Publisher : Unknown
Page : 492 pages
File Size : 48,6 Mb
Release : 1879
Category : Beer
ISBN : OXFORD:600026977

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Studies on Fermentation by Louis Pasteur Pdf

Author : Alfred Jörgensen
Publisher : Unknown
Page : 198 pages
File Size : 47,8 Mb
Release : 1889
Category : Bacteriology
ISBN : MINN:31951000327335E

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The Micro-organisms of Fermentation Practically Considered by Alfred Jörgensen Pdf

Author : George T. Tsao
Publisher : Elsevier
Page : 334 pages
File Size : 40,6 Mb
Release : 2014-12-01
Category : Science
ISBN : 9781483213835

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Annual Reports on Fermentation Processes by George T. Tsao Pdf

Annual Reports on Fermentation Processes, Volume 5 reviews fermentation research and developments. This book discusses the aeration and mixing in fermentation, growth and enzyme production, and production of nucleic acid-related compounds. The recombinant DNA systems for application to antibiotic fermentation in Streptomyces, methods for the measurement of oxygen transfer in microbial systems, and growth and dynamics of Saccharomyces cerevisiae are also elaborated. This text likewise covers the thermophilic saccharide fermentations and fermentation process modeling and control. Other topics include the biochemical engineering aspects of amino acids and nucleosides fermentation, metabolism of glucose, and fermentation process analysis. This volume is suitable for students and researchers concerned with the significant developments in fermentation processes.

Author : Ashok Pandey,Carlos Ricardo Soccol,Christian Larroche
Publisher : Springer Science & Business Media
Page : 521 pages
File Size : 46,9 Mb
Release : 2008-09-16
Category : Technology & Engineering
ISBN : 9780387752136

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Current Developments in Solid-state Fermentation by Ashok Pandey,Carlos Ricardo Soccol,Christian Larroche Pdf

Over the period of last two decades, there has been significant resurgence in solid-state fermentation due to the numerous benefits it offers, especially in the engineering and environmental aspects. SSF has shown much promise in the development of several bioprocesses and products. This resurgence gained further momentum during the last 5-6 years with the developments in fundamental and applied aspects. A good deal of information has been generated in published literature and patented information. Several commercial ventures have come up based on SSF in different parts of the world. The contents are organized into four parts: Part 1 deals with the General and Fundamentals aspects of SSF; Part 2 deals with the production of bulk chemicals and products such as enzymes, organic acids, spores and mushrooms in SSF; Part 3 is on the use of SSF for specialty chemicals such as gibberellic acid, antibiotics and other pharmaceutically valuable secondary metabolites, pigments, and aroma compounds; Part 4 deals with the use of SSF miscellaneous application such as SSF for food and feed applications, agro-industrial residues as substrates in SSF and the production of silage and vermicompost.

Author : Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod
Publisher : Springer Nature
Page : 584 pages
File Size : 41,6 Mb
Release : 2022-01-31
Category : Technology & Engineering
ISBN : 9783030829025

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African Fermented Food Products- New Trends by Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod Pdf

Fermented foods play a major role in human nutrition and health, given the addition of flavor, improvement of texture, preservation against spoilage, and ease of digestion due to the fermentation process. This book provides information about the chemistry and bioactive compounds of African fermented food products, including their nutritional value and minor constituents. Chapters cover a wide range of topics, from the microorganisms involved in spontaneous fermentation to food safety considerations and quality assessment. The text can be used as a practical manual to better understand the nutritional and medicinal uses of various African fermented foods, as well as prepare recipes and product labels.