History Of Koji Grains And Or Soybeans Enrobed In A Mold Culture 300 Bce To 2021

Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 812 pages
File Size : 53,7 Mb
Release : 2021-10-27
Category : Reference
ISBN : 9781948436564

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

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 : Julia Skinner
Publisher : Storey Publishing, LLC
Page : 420 pages
File Size : 51,8 Mb
Release : 2022-09-27
Category : Cooking
ISBN : 9781635863840

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Our Fermented Lives by Julia Skinner Pdf

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.

Author : Mohammad Taherzadeh,Jorge Ferreira,Ashok Pandey
Publisher : Elsevier
Page : 616 pages
File Size : 51,7 Mb
Release : 2022-11-18
Category : Technology & Engineering
ISBN : 9780323985024

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Current Developments in Biotechnology and Bioengineering by Mohammad Taherzadeh,Jorge Ferreira,Ashok Pandey Pdf

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

Author : Christine Baumgarthuber
Publisher : Reaktion Books
Page : 225 pages
File Size : 54,8 Mb
Release : 2021-04-08
Category : Cooking
ISBN : 9781789143768

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Fermented Foods by Christine Baumgarthuber Pdf

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.

Author : Keith Seifert
Publisher : Univ. of Queensland Press
Page : 218 pages
File Size : 51,5 Mb
Release : 2022-08-02
Category : Science
ISBN : 9780702267338

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The Hidden Kingdom of Fungi by Keith Seifert Pdf

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.

Author : Ralf Schweiggert
Publisher : Elsevier
Page : 643 pages
File Size : 55,7 Mb
Release : 2023-10-24
Category : Technology & Engineering
ISBN : 9780323996099

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Handbook on Natural Pigments in Food and Beverages by Ralf Schweiggert Pdf

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

Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 668 pages
File Size : 55,7 Mb
Release : 2021-10-18
Category : Reference
ISBN : 9781948436540

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

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.

Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1139 pages
File Size : 44,6 Mb
Release : 2021-11-04
Category : Reference
ISBN : 9781948436571

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

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.

Author : Shoichiro Nakamura
Publisher : Createspace Independent Publishing Platform
Page : 98 pages
File Size : 48,9 Mb
Release : 2018-10-29
Category : Electronic
ISBN : 1729603505

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Making Koji by Fermentation with Aspergillus Oryzae and Applications by Shoichiro Nakamura Pdf

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.

Author : William Shurtleff, Akiko Aoyagi
Publisher : Soyinfo Center
Page : 1031 pages
File Size : 40,8 Mb
Release : 2010-06
Category : Cooking
ISBN : 9781928914303

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

Covers Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar (formerly Burma), Philippines, Singapore, Thailand, Timor-Leste, Vietnam.

Author : Michael S. Silverstein,Neil R. Cameron,Marc A. Hillmyer
Publisher : John Wiley & Sons
Page : 480 pages
File Size : 45,8 Mb
Release : 2011-04-19
Category : Technology & Engineering
ISBN : 9780470390849

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Porous Polymers by Michael S. Silverstein,Neil R. Cameron,Marc A. Hillmyer Pdf

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.

Author : Julia L. Abramson
Publisher : Bloomsbury Publishing USA
Page : 225 pages
File Size : 54,8 Mb
Release : 2006-11-30
Category : Social Science
ISBN : 9780313088223

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Food Culture in France by Julia L. Abramson Pdf

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.

Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
Page : 2373 pages
File Size : 40,7 Mb
Release : 2021-05-05
Category : Reference
ISBN : 9781948436373

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History of Miso and Its Near Relatives by William Shurtleff; Akiko Aoyagi Pdf

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 : Robert Samson
Publisher : Springer Science & Business Media
Page : 465 pages
File Size : 42,8 Mb
Release : 2013-03-09
Category : Science
ISBN : 9781475718560

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Advances in Penicillium and Aspergillus Systematics by Robert Samson Pdf

Author : William Shurtleff
Publisher : Soyinfo Center
Page : 278 pages
File Size : 49,8 Mb
Release : 2001
Category : Cooking
ISBN : 1580083366

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The Book of Miso by William Shurtleff Pdf

From the authors of THE BOOK OF TOFU comes this updated tribute to miso. One of Japan'¬?s most beloved foods for over a thousand years, miso is a cultured, high-protein seasoning perfectly at home in recipes within and beyond the boundaries of Asian cuisine. Available in a range of flavors, colors, textures, and aromas as varied as that of the world'¬?s fine cheeses and wines, miso makes a delicious addition to stocks, stews, dressings, casseroles, and desserts. With traditional Japanese recipes like Miso Soup with Potato, Wakame, & Tofu; Eggplant with Sesame & Miso Sauce; as well as those more familiar to the Western palate-Tostadas, Quiche Ni?ßoise with Miso, and Boston Baked Soybeans with Brown Rice and Miso-THE BOOK OF MISO offers a bounty of ways to enjoy this wonderfully healthful seasoning.‚Ä¢ Over 400 tempting recipes accompanied by more than 300 illustrations.