[PDF] Fermented Vegetables

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Fermented Vegetables Product Detail:

  • Publisher : Hachette UK
  • Release : 17 October 2014
  • ISBN : 9781612124261
  • Page : 376 pages
  • Rating : 4.5/5 from 3 voters

Fermented Vegetables Book Summary/Review:

A healthy gut is a happy gut! Fermented Vegetables offers lacto-fermentation fundamentals, recipes for tasty ferments, and ways to enjoy them during meals.

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Fermented Vegetables

Fermented Vegetables
  • Author : Kirsten K. Shockey,Christopher Shockey
  • Publisher : Hachette UK
  • Release Date : 2014-10-17
  • ISBN : 9781612124261
GET THIS BOOKFermented Vegetables

A healthy gut is a happy gut! Fermented Vegetables offers lacto-fermentation fundamentals, recipes for tasty ferments, and ways to enjoy them during meals.

Handbook of Fermented Functional Foods, Second Edition

Handbook of Fermented Functional Foods, Second Edition
  • Author : Edward R.(Ted) Farnworth
  • Publisher : CRC Press
  • Release Date : 2008-05-28
  • ISBN : 9781420053265
GET THIS BOOKHandbook of Fermented Functional Foods, Second Edition

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

Molecular Techniques in the Microbial Ecology of Fermented Foods

Molecular Techniques in the Microbial Ecology of Fermented Foods
  • Author : Luca Cocolin,Danilo Ercolini
  • Publisher : Springer Science & Business Media
  • Release Date : 2007-12-15
  • ISBN : 9780387745206
GET THIS BOOKMolecular Techniques in the Microbial Ecology of Fermented Foods

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.

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

Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded
  • Author : Keith Steinkraus
  • Publisher : CRC Press
  • Release Date : 1995-11-14
  • ISBN : 0824793528
GET THIS BOOKHandbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded

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.

African Fermented Food Products - New Trends

African Fermented Food Products - New Trends
  • Author : Abdel Moneim Elhadi Sulieman,Abdalbasit Adam Mariod
  • Publisher : Springer Nature
  • Release Date : 2022
  • ISBN : 9783030829025
GET THIS BOOKAfrican Fermented Food Products - New Trends

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

Ethnic Fermented Foods and Alcoholic Beverages of Asia

Ethnic Fermented Foods and Alcoholic Beverages of Asia
  • Author : Jyoti Prakash Tamang
  • Publisher : Springer
  • Release Date : 2016-08-05
  • ISBN : 9788132228004
GET THIS BOOKEthnic Fermented Foods and Alcoholic Beverages of Asia

Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books

Microbiology and Technology of Fermented Foods

Microbiology and Technology of Fermented Foods
  • Author : Robert W. Hutkins
  • Publisher : John Wiley & Sons
  • Release Date : 2008-02-28
  • ISBN : 9780470276242
GET THIS BOOKMicrobiology and Technology of Fermented Foods

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the subject. Food fermentation professionals and researchers also have lacked a single book that covers the latest advances in biotechnology, bioprocessing, and microbial genetics, physiology, and taxonomy. In Microbiology and Technology of Fermented Foods, Robert Hutkins has written the first text on food fermentation microbiology in a generation. This authoritative volume also serves as a comprehensive and

Naturally Fermented Foods

Naturally Fermented Foods
  • Author : Stella Bray
  • Publisher : Anita D.Parekh
  • Release Date : 2015-08-22
  • ISBN : 9781634153836
GET THIS BOOKNaturally Fermented Foods

Enjoy your own homemade kefir, kombucha, cultured veggies, sprouted bread, drinks, beer, mead, natural soda, yogurt, cheese, meat, fish and much more. Master the art of home fermenting in an easy to understand and straightforward way. This NATURALLY FERMENTED FOODS book gives not only tasty recipes but also are filled with helpful tips, information important to safe fermenting, and interesting facts for the ease which not only takes the stress out of at-home fermentation but makes it fun and enjoyable

Traditionally Fermented Foods

Traditionally Fermented Foods
  • Author : Shannon Stonger
  • Publisher : Page Street Publishing
  • Release Date : 2017-05-09
  • ISBN : 9781624143458
GET THIS BOOKTraditionally Fermented Foods

Harnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Shannon walked away from a career in chemistry to raise her family. Shortly thereafter, she and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar-powered electricity, Shannon relies on practical food preservation techniques, such as fermentation, to provide nutritious food for her family while cutting food costs. In Traditionally

International Symposium on Quality of Fresh and Fermented Vegetables

International Symposium on Quality of Fresh and Fermented Vegetables
  • Author : Jung-Myung Lee
  • Publisher : Unknown
  • Release Date : 1999
  • ISBN : WISC:89066992355
GET THIS BOOKInternational Symposium on Quality of Fresh and Fermented Vegetables

How Fermented Foods Feed a Healthy Gut Microbiota

How Fermented Foods Feed a Healthy Gut Microbiota
  • Author : M. Andrea Azcarate-Peril,Roland R. Arnold,José M. Bruno-Bárcena
  • Publisher : Springer Nature
  • Release Date : 2019-11-28
  • ISBN : 9783030287375
GET THIS BOOKHow Fermented Foods Feed a Healthy Gut Microbiota

This book examines the role of fermented foods on human gut health and offers a unique contribution to this rapidly growing area of study. Fermented foods have been consumed by humans for millennia. This method of food preservation provided early humans with beneficial bacteria that re-populated the gut microbiota upon consumption. However, novel methods of production and conservation of food have led to severed ties between the food that modern humans consume and the gut microbiota. As a consequence, there

Homemade Naturally Fermented Foods

Homemade Naturally Fermented Foods
  • Author : Adele Cruz
  • Publisher : Dhimant N Parekh
  • Release Date : 2017-04-28
  • ISBN : 0987654321XXX
GET THIS BOOKHomemade Naturally Fermented Foods

Health Benefits of Fermented Foods and Beverages

Health Benefits of Fermented Foods and Beverages
  • Author : Jyoti Prakash Tamang
  • Publisher : CRC Press
  • Release Date : 2015-04-07
  • ISBN : 9781466588103
GET THIS BOOKHealth Benefits of Fermented Foods and Beverages

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme

Handbook on Fermented Foods and Chemicals

Handbook on Fermented Foods and Chemicals
  • Author : NPCS Board of Consultants & Engineers
  • Publisher : ASIA PACIFIC BUSINESS PRESS Inc.
  • Release Date : 2011-10-01
  • ISBN : 9788178331379
GET THIS BOOKHandbook on Fermented Foods and Chemicals

Numerous foods are prepared by fermentation processes in which one or more kinds of microorganisms are responsible for the characteristic flavour or texture, and sometimes for the keeping quality of the product. The manufacture of fermented food products is carried out on a small scale in homes in every country. Fermented products are more palatable and are not as easily spoiled as the natural products. The microorganisms that produce the desirable changes may be the natural flora on the material

Solid State Fermentation for Foods and Beverages

Solid State Fermentation for Foods and Beverages
  • Author : Jian Chen,Yang Zhu
  • Publisher : CRC Press
  • Release Date : 2013-11-23
  • ISBN : 9781439844977
GET THIS BOOKSolid State Fermentation for Foods and Beverages

Although one of the oldest microbial technologies used in food processing, solid-state fermentation (SSF) had, until recently, fallen out of favor. However, based on a series of established mathematical models, new design concepts for SSF bioreactors and process control strategies have been proposed, allowing SSF technology to reach new levels. Sol