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

Author : William Shurtleff; Akiko Aoyagi
Publisher : Soyinfo Center
ISBN 13 : 1948436566
Total Pages : 812 pages
Book Rating : 4.64/5 ( download)

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Download or read book History of Koji - Grains and/or Soybeans Enrobed in a Mold Culture (300 BCE to 2021) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-10-27 with total page 812 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
ISBN 13 : 1635863848
Total Pages : 420 pages
Book Rating : 4.40/5 ( download)

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Download or read book Our Fermented Lives written by Julia Skinner and published by Storey Publishing, LLC. This book was released on 2022-09-27 with total page 420 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Christine Baumgarthuber
Publisher : Reaktion Books
ISBN 13 : 1789143764
Total Pages : 225 pages
Book Rating : 4.68/5 ( download)

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Download or read book Fermented Foods written by Christine Baumgarthuber and published by Reaktion Books. This book was released on 2021-04-08 with total page 225 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Mohammad Taherzadeh
Publisher : Elsevier
ISBN 13 : 0323985025
Total Pages : 616 pages
Book Rating : 4.24/5 ( download)

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Download or read book Current Developments in Biotechnology and Bioengineering written by Mohammad Taherzadeh and published by Elsevier. This book was released on 2022-11-18 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Keith Seifert
Publisher : Univ. of Queensland Press
ISBN 13 : 0702267333
Total Pages : 218 pages
Book Rating : 4.38/5 ( download)

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Download or read book The Hidden Kingdom of Fungi written by Keith Seifert and published by Univ. of Queensland Press. This book was released on 2022-08-02 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
ISBN 13 : 0323996094
Total Pages : 643 pages
Book Rating : 4.99/5 ( download)

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Download or read book Handbook on Natural Pigments in Food and Beverages written by Ralf Schweiggert and published by Elsevier. This book was released on 2023-10-24 with total page 643 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
ISBN 13 : 194843654X
Total Pages : 668 pages
Book Rating : 4.40/5 ( download)

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Download or read book History of Azuki Beans Worldwide (300 BCE to 2021) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-10-18 with total page 668 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Publisher : Soyinfo Center
ISBN 13 : 1928914411
Total Pages : 398 pages
Book Rating : 4.19/5 ( download)

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Download or read book History of Fermented Black Soybeans (165 B. C. To 2011) written by William Shurtleff and published by Soyinfo Center. This book was released on 2011 with total page 398 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Author : Shoichiro Nakamura
Publisher : Createspace Independent Publishing Platform
ISBN 13 : 9781729603505
Total Pages : 98 pages
Book Rating : 4.05/5 ( download)

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Download or read book Making Koji by Fermentation with Aspergillus Oryzae and Applications written by Shoichiro Nakamura and published by Createspace Independent Publishing Platform. This book was released on 2018-10-29 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 : Muraoka Hiromi
Publisher :
ISBN 13 :
Total Pages : 118 pages
Book Rating : 4.08/5 ( download)

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Download or read book About Koji written by Muraoka Hiromi and published by . This book was released on 2020-11-15 with total page 118 pages. Available in PDF, EPUB and Kindle. Book excerpt: Koji is a culture prepared by growing either Aspergillus oryzae or Monascus purpureus mold on cooked grains and/or soybeans in a warm, humid place. Koji serves as a source of enzymes that break down (or hydrolyze / digest / split) natural plant constituents into simpler compounds when making miso, soy sauce, sake, amazake, and other fermented foods. Its fragrant white (or red) mycelium, which looks somewhat like the surface of a tennis ball, has a delightful aroma resembling that of mushrooms. When you work with fresh koji, it's easy to understand how one can fall under its spell. Molds responsible for making foods like blue cheese and charcuterie smell either sour or of ammonia, or they reek like a damp cellar or wet dog. Koji smells like a sweet fra-grant combination of apples, fresh yeast, champagne, and honey-suckle. When you smell it for the first time, you see why people decided to use it as a food more than 9,000 years ago. It's irre-sistible. Foods made with koji contain such depth of complex and nuanced tastes and flavors that they are unrivaled. After 9,000 years of dominance in Asia, koji is finally embarking on a much-welcomed global conquest, making an appearance in restaurant kitchens from Copenhagen to St. Petersburg, Mexico City, and even Cleveland. You don't have relegate koji to Asian-style foods. It's just as much at home with a burger and fries as it is with miso soup and sushi. And in recent times, koji in some shape or form, is getting to be a go-to ingredient in your kitchen. In this book, you will get: What is Koji Origin of the Aspergillus oryzae The Koji Culture How to make Shio Koji Delicious Koji recipes you can prepare at home And many more! Click the BUY NOW button to get started on preparing your favorite Japanese Food