by
Krause, Jurgen.
Call Number
664.024
Publication Date
2010
Format:
Electronic Resources
Relevance:
57340.9297
by
Gray, William Dudley, 1912-
Call Number
664.8058 GRA
Publication Date
1970
Format:
Books
Relevance:
52742.8398
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by
Gerber, Pierre J.
Call Number
363.738746 23
Publication Date
2013
Summary
"Animal agriculture substantially contributes to the world economy by providing food, jobs, and financial security for billions of people. With increasing concerns over global climate change and pollution, efforts are underway to reduce the overall environmental impact of animal production. This document analyzes emission of non-carbon dioxide greenhouse gases, an important segment of the environmental footprint of animal production. It has been developed by a team that included experts in animal/ruminant nutrition, manure and soil management, animal and whole-farm modeling, and animal reproduction. Over 900 publications focusing on nutritional and manure management mitigation strategies for methane (enteric or from manure) and nitrous oxide emissions were reviewed and analyzed, and a synthesis of feed-, animal managementand manure management-based mitigation approaches and interactions amongst them has been presented. This document will help researchers, animal industry consultants, policy-makers, animal producers, non-governmental organizations, and other groups with interest in maintaining a viable and environmentally-responsible animal production sector to make sound decisions on selection and adoption of effective and economically feasible greenhouse gas mitigation practices."--Publisher's description.
Format:
Electronic Resources
Relevance:
406.3432
by
Poffley, Simon, author.
Call Number
641.4 POF
Publication Date
2016
Summary
Ferment, Pickle, Dry teaches you how to preserve foods using the ancient methods of fermenting, pickling and drying. It's packed with recipes showing you how to use your newly preserved ingredient in everyday meals. From pickled oranges transformed in a squid and linguine dish, to dry kale and pickled celery incorporated into a vibrant stir-fry, the duel recipes in this cookbook will ensure you never end up with jars of forgotten and unloved preserves. The book covers the practical techniques and essential kit you need, and guides beginners as well as challenges seasoned preservers. It explores the art of ancient cooking methods, which has sparked the interest of hot chefs and trailblazing restaurants, as well as experimental foodies.
Format:
Books
Relevance:
2.1651
by
Baudar, Pascal, 1961- 1961-, author.
Call Number
664.024 BAU
Publication Date
2020
Format:
Electronic Resources
Relevance:
1.3755
by
Ward, Christina.
Call Number
641.4
Publication Date
2017
Summary
A complete and comprehensive guide to food preservation, including canning, fermentation and dehydration.
Format:
Electronic Resources
Relevance:
1.0855
by
Didier, Montet.
Call Number
664.024 MIC
Publication Date
2014
Summary
The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biology, discussing specific topics including microbiology and biotechnology of wine and beer, lactic fermented fruits and vegetables, coffee and cocoa fermentation, probiotics, bio-valorization of food wastes, and solid state fermentation in food processi
Format:
Electronic Resources
Relevance:
1.0131
by
Katz, Sandor Ellix, 1962-, author.
Call Number
664.024 KAT
Publication Date
2020
Summary
Through close examination of the microbial processes found in fermented foods - and coupled with fifty mesmerizing, original images of microorganisms that he and university collaborators photographed using both a stereoscope and electron microscope - Katz reveals what fermentation can teach us about ourselves, our culture, and being human. This unique, unforgettable book broadens our understanding of food, life and transformative change.
Format:
Books
Relevance:
0.1816
by
Katz, Sandor.
Call Number
641.7
Publication Date
2014
Summary
<div>A classic beginner's guide to basic home fermentation of just about anything, Wild Fermentation is a great resource by one of the world's foremost experts on the topic. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate—in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?<BR></div>
Format:
Electronic Resources
Relevance:
0.1341
by
Wasserman, Marni.
Call Number
660.28449 WAS
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.1027
11.
by
Holzapfel, Wilhelm.
Call Number
664.024
Publication Date
2014
Summary
Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.
Format:
Electronic Resources
Relevance:
0.0898
by
Pires, Eduardo.
Call Number
663.3
Publication Date
2015
Summary
Beer is the most popular alcoholic beverage in the world. Yet, behind each glass of beer there is an enormous amount of work invested. If the first image that comes to your mind is the lifting of heavy bags of malt or carrying kegs, guess again! Most of the work involved in brewing is carried out by "microworkers" - yeast and their enzymes! These special helpers are responsible for catalyzing the vast majority of the biochemical reactions occurring in all steps that gradually transform the sugary wort into beer. This book not only provides readers with an overview of the whole biochemical process involved in beer fermentation, but also reviews the latest findings in this delightful field, making it essential reading for both scientists and brewing enthusiasts.
Format:
Electronic Resources
Relevance:
0.0750
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