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:
54900.5820
by
Lewin, Alex.
Call Number
664.024
Publication Date
2017
Summary
Kombucha, Kefir, and Beyond contains healthy and innovative recipes and instructions to show you how to brew your own delicious, probiotic beverages in your own kitchen.
Format:
Electronic Resources
Relevance:
46126.5039
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by
Crissman, Dan, (Homebrewer), author.
Call Number
663.13 CRI
Publication Date
2018
Summary
Brewing Everything is a thorough, accessible and humourous guide to brewing anything from beer to cider to sake. For every brewing project there is both an easy way and a hard way, a method useful to both the curious novice and the hardcore brewing veteran. Each chapter includes interviews with experts (brewmasters, cidermakers, new meadery startups and small-batch kombucha sellers) as well as the author's own home-tested recipes. Brewing Everything walks you through the process from start to finish, beginning with easier shortcuts until you get the hang of it, and then upgrading to the harder stuff after you've brewed a thing or two. With step-by-step instructions, colour photographs and methods for every level of experience.
Format:
Books
Relevance:
44825.5039
by
Serulus, Barbara, author.
Call Number
641.877 SER
Publication Date
2020
Summary
Fermentation produces fantastic non-alcoholic drinks. Fermented drinks, with their natural sparkle and slightly yeasty taste, are a great alternative to wine or beer. They are perfect for those who want to consume less alcohol and those who want to give a pro biotic boost to their body. This book tells you everything you need to know to brew these healthy and alcohol-free drinks yourself. You will find accessible recipes with step-by-step illustrations, scientific background information on the fermentation process, and `juicy' anecdotes about the origin of these extraordinary drinks.
Format:
Books
Relevance:
2.3138
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:
1.5694
by
Bordiga, Matteo.
Call Number
663.16
Publication Date
2017
Format:
Electronic Resources
Relevance:
1.3571
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:
0.0615
by
Wasserman, Marni.
Call Number
660.28449 WAS
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0292
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