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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
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...
Women, Sexual Violence and the Indonesian Killings of 1965-66
The Indonesian massacres of 1965-1966 claimed the lives of an estimated half a million men, women and children. Histories of this period of mass violence in Indonesia’s past have focused almost exclusively on top-level political and military actors, their roles in the violence, and their movements and mobilization of perpetrators. Based on extensive interviews with women survivors of the massacres and detention camps, this book provides the first in-depth analysis of sexualised forms of violence perpetrated against women and girl victims during this period. It looks at the stories of individual women caught up in the massacres and mass arrests, focusing on their testimonies and their experiences of violence and survival. The book aims not only to redress the lack of scholarly attention but also to provide significant new analysis on the gendered and gendering effects of sexual violence against women and girls in situations of genocidal violence.
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...
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.
Microbiology of Fermented Foods
When I undertook the production of the First Edition of this book it was my first foray into the world of book editing, and I had no idea of what I was undertaking! I was not entirely alone in this, as in asking me to produce such a book the commissioning Editor, Mr George Olley of Elsevier Ap plied Science Publishers, had pictured a text of perhaps 300 pages, but on seeing my list of chapter titles realized that we were talking about a - chapter, two-volume work. We eventually decided to go ahead with it, and the result was more successful than either of us had dared to hope could be It was therefore with rather mixed emotions that I contemplated the case. a second edition at the suggestion of Blackie Press, who had taken over the title from Elsevier. On the one hand, I was naturally flattered that the book was considered important enough to justify a second edition. On the other hand, I was very well aware that the task would be even greater this time.
Handbook of Applied Mycology
This volume supplements the other books on this subject by providing much information that is not readily available elsewhere. It opens with a taxonomy of fungi in foods and feeds and then considers ecology, spoilage, and mycotoxin production by fungi in foods and feeds. This is followed by a series
