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Handbook of Indigenous Fermented Foods, 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.
Fermented Foods and Beverages of the World
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a
Nusantara
After dropping out of university, getting a job as a storeman, doing drugs and then splitting up with his wife, Jack, in a fit of depression, joins the Australian Army and is sent to East Timor at the height of the troubles. He “volunteers” for a mission in Indonesia, where the United Nations, with help from the US Navy and the Royal Marines, are trying to rescue a group of foreigners, mostly Europeans, being held hostage by the local rebels. Jack completes his mission only to become the victim of misdirected revenge.
Information Modelling and Knowledge Bases XXXII
Information modeling and knowledge bases are important technologies for academic and industrial research that goes beyond the traditional borders of information systems and computer science. The amount and complexity of information to be dealt with grows continually, as do the levels of abstraction and the size of databases. This book presents the proceedings of the 30th International Conference on Information Modelling and Knowledge Bases (EJC2020), due to be held in Hamburg, Germany on 8 and 9 June 2020, but instead held as a virtual conference on the same dates due to the Corona-virus pandemic restrictions. The conference provides a research forum for the exchange of scientific results an...
Frontiers in Natural Product Chemistry
“Frontiers in Natural Product Chemistry” is an Ebook series devoted to publishing the latest and most important advances in natural product chemistry. The Ebook series covers all aspects of research in the chemistry and biochemistry of naturally occurring compounds including coverage of work on natural substances of land and sea and of plants, microbes and animals. Discussion of structure elucidation, synthesis and experimental biosynthesis of natural products as well as developments of new methods are included. Chosen eminent scientists write contributions and each volume are devoted to major advances in natural product chemistry. Topics include the isolation, structure, biosynthesis, b...
Proceedings of the International Conference of Economics, Business, and Entrepreneur (ICEBE 2022)
This is an open access book.The Faculty of Economics and Business of Universitas Lampung in Indonesia is hosting the International Conference of Economics, Business & Entrepreneurship (ICEBE) 2022, its fifth annual international conference. The goal of this conference is to provide a clear direction and substantial advancements in the quickly recovering global economy. The 5th ICEBE welcomes and cordially encourages all authors to submit outstanding works on a range of topics relevant to the conference's theme. Theme: “Global Economy and Business Recovery Growth to Create a Sustainable Business-Friendly Environment”
History of Soybeans and Soyfoods in the United Kingdom and Ireland (1613-2015)
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive index. 333 color photographs and illustrations. Free of charge in digital PDF format on Google Books.
