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History Of Fermented Black Soybeans 165 B C To 2011 Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of History Of Fermented Black Soybeans 165 B C To 2011 book. This book definitely worth reading, it is an incredibly well-written.
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 398 pages
File Size : 54,8 Mb
Release : 2011
Category : Fermented soyfoods
ISBN : 9781928914419
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 2523 pages
File Size : 43,6 Mb
Release : 2012
Category : Fermented soyfoods
ISBN : 9781928914440
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1978 pages
File Size : 52,9 Mb
Release : 2019-07-01
Category : Reference
ISBN : 9781948436090
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 615 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1583 pages
File Size : 42,9 Mb
Release : 2022-02-06
Category : Reference
ISBN : 9781948436700
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.
Author : De-Wei Li
Publisher : Springer
Page : 650 pages
File Size : 45,7 Mb
Release : 2016-03-18
Category : Science
ISBN : 9783319291376
This reference book includes 24 chapters written by a group of experts in the different fields of microfungi and cover a broad range of topics on microfungi. It provides the most updated information on the latest development in systematics and taxonomy of microfungi, new techniques which were developed in the last ten years and their application in microfungal research. After the International Code of Nomenclature for algae, fungi, and plants (Melbourne Code) was adopted by the Eighteenth International Botanical Congress Melbourne, Australia, July 2011, it has had a profound impact on mycology and its research. Fungal nomenclature changes and its significance to fungal taxonomy and naming of microfungi in the future is discussed in detail. Since dual names system for fungi developing both sexual and asexual states, and fungi developing only asexual state is no longer available, the first five chapters will clarify some confusion and provides perspective views on the direction for future research. The next nine chapters cover microfungi and their ecological roles or functions in the different habitats (air, indoor, aquatic, marine, plants, soils, etc). The remaining 13 chapters cover the relationship of microfungi and humans (good and bad) and usage or application microfungi in different industries, such as food, agriculture, forestry, green technology, pharmaceutics, and medicine, as well as in our daily life. The book bridges the gap between basic mycological research and applied mycology and provide readers a unique set of information and knowledge of microfungi generated from multiple angles in different fields of mycology.
Author : William Shurtleff; Akiko Aoyagi;
Publisher : Soyinfo Center
Page : 1237 pages
File Size : 50,9 Mb
Release : 2020-04-09
Category : Natural foods
ISBN : 9781948436151
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 66 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author : Qian Guo
Publisher : Bloomsbury Publishing USA
Page : 273 pages
File Size : 50,5 Mb
Release : 2023-07-27
Category : Cooking
ISBN : 9798216171508
Exploring the rich and varied culinary traditions of China, this book enables a better understanding of Chinese history and culture through food. Part of Bloomsbury's Global Kitchen series, this book takes readers on a food tour of China, covering everything from daily staples to holiday specialties. In addition to discovering China's long culinary history, you'll learn about recent trends, foreign influences, and contemporary food and dietary concerns, such as obesity and environmental sustainability. Chapters are organized thematically, making it easy to focus in on particular courses or types of dishes. For those hungry for a more hands-on approach, each chapter includes a collection of accessible recipes that allow readers to bring the subject to life in their own kitchens. The main text is supplemented by sidebars that offer interesting bite-sized facts, a chronology of important dates in China's culinary history, and a glossary of key food- and dining-related terms. Sun Yat-sen, the founding father of modern China, asserted that China's food culture was the most advanced and sophisticated in the world, despite the country lagging the West in science, industry, and civic engagement. Today, many people outside China immediately envision iconic dishes like fried rice, egg rolls, or sweet and sour pork when they think of Chinese food. But China has a much richer and more diverse set of culinary traditions. China's food culture is one of the oldest in the world, evolving over thousands of years. It has been shaped by a myriad of forces, from historical struggles with food insecurity to the modern push toward speed and convenience. Across this large nation, unique cuisines emerged that reflect the varied geography, climate, and customs of different regions.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1087 pages
File Size : 41,6 Mb
Release : 2020-10-18
Category : Social Science
ISBN : 9781948436281
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 162 photographs and illustrations - including many early seed catalog covers. Free of charge in digital PDF format.
Author : Aydin Berenjian
Publisher : Springer
Page : 320 pages
File Size : 48,9 Mb
Release : 2019-07-15
Category : Science
ISBN : 9783030162306
This textbook teaches the principles and applications of fermentation technology, bioreactors, bioprocess variables and their measurement, key product separation and purification techniques as well as bioprocess economics in an easy to understand way. The multidisciplinary science of fermentation applies scientific and engineering principles to living organisms or their useful components to produce products and services beneficial for our society. Successful exploitation of fermentation technology involves knowledge of microbiology and engineering. Thus the book serves as a must-have guide for undergraduates and graduate students interested in Biochemical Engineering and Microbial Biotechnology
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1416 pages
File Size : 45,5 Mb
Release : 2020-03-22
Category : Tempeh
ISBN : 9781948436144
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 234 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 2373 pages
File Size : 42,6 Mb
Release : 2021-05-05
Category : Reference
ISBN : 9781948436373
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.
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1567 pages
File Size : 44,9 Mb
Release : 2024-06-02
Category : Reference
ISBN : 9781948436342
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 463 photographs and illustrations. Free of charge in digital PDF format.
Author : V. Prakash,Olga Martin-Belloso,Larry Keener,Siân B. Astley,Susanne Braun,Helena McMahon,Huub Lelieveld
Publisher : Academic Press
Page : 536 pages
File Size : 44,9 Mb
Release : 2015-11-25
Category : Technology & Engineering
ISBN : 9780128006207
Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards
Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 812 pages
File Size : 55,7 Mb
Release : 2021-10-27
Category : Reference
ISBN : 9781948436564
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.
Author : William Shurtleff,Akiko Aoyagi
Publisher : Soyinfo Center
Page : 360 pages
File Size : 51,5 Mb
Release : 2011
Category : Fermented soyfoods
ISBN : 9781928914402