Practical Fermentation

Author : Brian McNeil,Linda Harvey
Publisher : John Wiley & Sons
Page : 402 pages
File Size : 44,5 Mb
Release : 2008-04-15
Category : Science
ISBN : 9780470725283

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Practical Fermentation Technology by Brian McNeil,Linda Harvey Pdf

A hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies are documented, along with the use of mathematical modelling as a method for prediction and control. Broader questions such as scale-up and scale down, process monitoring and data logging and acquisition are discussed before separate chapters on animal cell culture systems and plant cell culture systems. The final chapter documents the way forward for fermenters and how they can be used for non-manufacturing purposes. A glossary of terms at the back of the book (along with a subject index) will prove invaluable for quick reference.Edited by academic consultants who have years of experience in fermentation technology, each chapter is authored by experts from both industry and academia. Industry authors come from GSK (UK), DSM (Netherlands), Eli Lilly (USA) and Broadley James (UK-USA).

Author : Chris White,Jamil Zainasheff
Publisher : Brewers Publications
Page : 325 pages
File Size : 41,9 Mb
Release : 2010-02-01
Category : Cooking
ISBN : 9781938469060

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Yeast by Chris White,Jamil Zainasheff Pdf

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 : Emil Christian Hansen
Publisher : Unknown
Page : 312 pages
File Size : 52,7 Mb
Release : 1896
Category : Fermentation
ISBN : UOM:39015064544524

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Practical Studies in Fermentation by Emil Christian Hansen Pdf

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Page : 322 pages
File Size : 52,5 Mb
Release : 2016
Category : Fermentation
ISBN : 9781603586283

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Wild Fermentation by Sandor Ellix Katz Pdf

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 : Caroline Gilmartin
Publisher : The Crowood Press
Page : 490 pages
File Size : 48,9 Mb
Release : 2020-10-26
Category : Cooking
ISBN : 9781785007583

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Fermented Foods by Caroline Gilmartin Pdf

The age-old practice of food fermentation is enjoying a well-earned renaissance. As knowledge around the importance of our gut microbiota has grown, so too has the evidence that fermented foods can help support a healthy gastrointestinal tract, boost the immune system and even improve mood. This is due to both the probiotic microbes they contain, and the enhanced nutritional value of fermented foods themselves. In this comprehensive guide, fermentation specialist Caroline Gilmartin delves into the processes and mechanisms involved in both wild and cultured fermentation, examining the microbes involved, parameters for optimal fermentation and what happens if you alter them. Topics covered include the importance of the microbiota; gut health; milk and water kefir; yoghurt; kombucha; vegetable fermentations; appetizing recipes; suggested flavour combinations and finally, safety measures and troubleshooting.

Author : B. McNeil,L. M. Harvey
Publisher : Oxford University Press
Page : 226 pages
File Size : 50,9 Mb
Release : 1990
Category : Fermentation.
ISBN : 0199630453

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Fermentation by B. McNeil,L. M. Harvey Pdf

This new guide provides information on all aspects of setting up and using fermentation units in academic and industrial laboratories. The volume emphasizes the interdisciplinary nature of fermentation and the wide range of uses of small scale fermenters. It includes coverage of fermentation modeling, sterilization, and instrumentation, and will be of equal value to those involved with industry and scientific research.

Author : Karl Ockert
Publisher : Master Brewers Association of Americas
Page : 270 pages
File Size : 40,8 Mb
Release : 2005
Category : Basements
ISBN : CORNELL:31924101584955

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Fermentation, Cellaring, and Packaging Operations by Karl Ockert Pdf

Author : Fuliang Yin,Jun Wang,Chengan Guo
Publisher : Springer Science & Business Media
Page : 1054 pages
File Size : 42,6 Mb
Release : 2004
Category : Artificial intelligence
ISBN : 9783540228431

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Advances in Neural Networks by Fuliang Yin,Jun Wang,Chengan Guo Pdf

The two volume set LNCS 3173/3174 constitutes the refereed proceedings of the International Symposium on Neural Networks, ISNN 2004, held in Dalian, China in August 2004. The 329 papers presented were carefully reviewed and selected from more than 800 submissions. The papers span the entire scope of neural computing and its applications; they are organized in 11 major topical parts on theoretical analysis; learning and optimization; support vector machines; blind source separation, independent component analysis, and principal component analysis; clustering and classification; robotics and control; telecommunications; signal image, and time series analysis; biomedical applications; detection, diagnosis, and computer security; and other applications.

Author : John Schollar,Benedikte Watmore
Publisher : Unknown
Page : 18 pages
File Size : 49,5 Mb
Release : 1999
Category : Fermentation
ISBN : 095368380X

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Practical Fermentation by John Schollar,Benedikte Watmore Pdf

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Page : 530 pages
File Size : 53,6 Mb
Release : 2012
Category : Cooking
ISBN : 9781603582865

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The Art of Fermentation by Sandor Ellix Katz Pdf

"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times *Named a "Best Gift for Gardeners" by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.

Author : Brian McNeil,Linda M. Harvey
Publisher : Unknown
Page : 402 pages
File Size : 55,9 Mb
Release : 2008
Category : Electronic
ISBN : OCLC:474125813

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Practical Fermentation Technology by Brian McNeil,Linda M. Harvey Pdf

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Page : 128 pages
File Size : 42,9 Mb
Release : 2020-10-15
Category : Cooking
ISBN : 9781645020226

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Fermentation as Metaphor by Sandor Ellix Katz Pdf

Los Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's Journal Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.” Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike. "It will reshape how you see the world."—Esquire

Author : Thomas Curtis (of Grove house sch, Islington)
Publisher : Unknown
Page : 462 pages
File Size : 53,6 Mb
Release : 2024-06-26
Category : Electronic
ISBN : OXFORD:600050006

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The London encyclopaedia, or, Universal dictionary of science, art, literature, and practical mechanics, by the orig. ed. of the Encyclopaedia metropolitana [T. Curtis]. by Thomas Curtis (of Grove house sch, Islington) Pdf

Author : B. McNeil,L. M. Harvey
Publisher : Oxford University Press, USA
Page : 248 pages
File Size : 53,6 Mb
Release : 1990
Category : History
ISBN : UOM:39015068677825

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Fermentation by B. McNeil,L. M. Harvey Pdf

A detailed laboratory manual covering the fermentation process as used in biotechnology. The emphasis is on the breadth of use of small-scale fermenters and the interdisciplinary nature of fermentation itself. Annotation copyrighted by Book News, Inc., Portland, OR

Author : E. M. T. El-Mansi,C. F. A. Bryce,Arnold L. Demain,A.R. Allman
Publisher : CRC Press
Page : 543 pages
File Size : 54,6 Mb
Release : 2011-12-12
Category : Medical
ISBN : 9781439855812

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Fermentation Microbiology and Biotechnology by E. M. T. El-Mansi,C. F. A. Bryce,Arnold L. Demain,A.R. Allman Pdf

Fermentation Microbiology and Biotechnology, Third Edition explores and illustrates the diverse array of metabolic pathways employed for the production of primary and secondary metabolites as well as biopharmaceuticals. This updated and expanded edition addresses the whole spectrum of fermentation biotechnology, from fermentation kinetics and dynam