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The Art of Fermentation
"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 pro...
Small-scale Food Processing
Food processing is a valuable way of preserving food to increase food security, minimise waste and generate extra income. This makes it an important area for agricultural development projects and income-generation schemes.
The Great Bird Flu Hoax
The U.S. government is now practically screaming that a new avian super-flu will likely kill millions of Americans. The mainstream media is entirely onboard, as are drug companies and other corporations poised to benefit immensely off the paranoia. But there is NO coming bird flu pandemic. It's an elaborate scheme contrived by the government and big business for reasons that boil down to power and money. Presenting eye-opening evidence that casts serious doubt on the truthfulness of reports about the virus's ability to transmit, and its mortality rates around the world, renowned physician Dr. Joseph Mercola reveals the secrets about the great bird flu hoax. In compelling fashion he provides you the real facts you need to know to protect you from a far greater ill - corporate and governmental greed.
Setting up and running a small fruit or vegetable processing enterprise
If you are interested in starting up a business, food processing offers an excellent opportunity to generate income using locally available resources. Focusing on the establishment of such a business using fruits and vegetables, this detailed and informative manual covers topics such as: products and processes (bottling, drying and picking), potential markets, equipment, facilities and quality assurance. Issues involved in the mangagement of your business – health and safety, staffing issues, finances and business strategy – are also addressed in an easy-to-follow, practical way.
Practical Manual No. 5: Annona species - Manual for extension workers and farmers
The Annonas. Why grow annona trees. What to grow annona trees. How to grow Annona. Selection of scions and rootstocks. Propagation. Nursery establishment. Field establishment. Field management. How to harvest annona trees. Pos-harvest handling and processing. Marketing. 1a. Nutritional value. Socio-economic value. Medicinal value. 1b. Where to grow Annona trees?. Climate requirements. Altitude. Soils. 2a. Selection. Characteristics. 2b. Parts of Annona used for propagation. Seeds. Mature trees. 3a. Propagation by seed. Stages in seed propagation for rootstocks. Seed treatment. Seeding medium. Sowing seed. 3b. Seedbed. New seedling. 4a. Vegetative propagation. Advantages of vegetative propaga...
Advances in Petrochemicals
The petrochemical industry is an important area in our pursuits for economic growth, employment generation, and basic needs. It is a huge field that encompasses many commercial petrochemical and polymer-enabled products. The book is designed to help the reader, particularly students and researchers of petroleum science and engineering, to understand synthesis, processing, mechanics, and simulation of the petroleum processes. The selection of topics addressed and the examples, tables, and graphs used to illustrate them are governed, to a large extent, by the fact that this book is aimed primarily at petroleum science and engineering technologists. Undoubtedly, this book contains must read materials for students, engineers, and researchers working in the area of petrochemicals and petroleum and provides valuable insights into the related synthesis, processing, mechanisms, and simulation. This book is concise, self-explanatory, informative, and cost-effective.
발효 음식의 과학
빵, 와인, 맥주, 치즈, 김치 없이 살 수 있을까? 우리가 먹고 마시는 것은 모두 미생물에서 왔다! 효모yeast 곰팡이fungi 박테리아bacteria 변덕스럽고 때론 위험하지만 친하게 지내면 인간에게 더없이 이로운 존재들 공장에서 찍어내는 멸균과 평균의 신화에서 벗어나 식탁 위 미생물과 친구가 되면 벌어지는 일 어떤 발효는 인류를 구했다! 수천 년 동안 빵, 와인, 맥주, 피클, 소시지, 치즈 등의 발효 식품은 고대 왕국과 공업 도시를 건설하면서 가난과 기근에 시달리던 인류의 자양분이 되었다. 발효와 이를 통한 보존의 기술은 인간...
Fermented Grain Legumes, Seeds and Nuts
This bulletin reviews the production of meat substitutes, condiments and bread-like products in various regions of the world, through the fermentation of grain legumes, seeds and nuts. Such traditional fermentation technologies, which are rapidly being lost, improve the nutritional quality and palatability of these protein-rich foods, while reducing levels of their toxic constituents and fuel requirement for their preparation. It is hoped that this document will generate wider interest in, and contribute to, the development and improvement of small-scale food fermentations in the developing world.
Our Fermented Lives
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.
