Sumber Informasi Tagged: Fermentation
13 item ditemukan (Menampilkan 1 - 10) Berikutnya
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01 Oktober 2024 Nixtamalization is a centuries-old technique for enhancing the nutritional value and digestibility of maize (Zea mays), and to a lesser extent, sorghum (Sorghum bicolor) and other grains. It involves boiling and soaking the grain in an alkaline solution before washing and then grinding it to make...
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07 Oktober 2014 Eat live foods! Make lacto-fermentation part of your kitchen. A classic preservation method, the process yields nutrient-dense live foods packed with vitamins, enzymes, and probiotic goodness.
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19 Agustus 2016 Since it's first publication in 2003,Wild Fermentationhas inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. Now Sandor Ellix Katz, James Beard Award-winning andNew York...
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14 Mei 2012 Self-described "fermentation revivalist" Sandor Katz inspired countless thousands to rediscover the ancient art of fermentation with his best-selling bookWild Fermentation. InThe Art of Fermentation,Katz offers the most comprehensive and definitive guide to do-it-yourself home fermentation ever...
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14 November 1995 In feeding themselves with perishable-prone supplies, rural societies have resorted to fermenting corn, rice, and milk to produce foods of nutritional value for local consumption. For example, in Zhengzhou, China, microbial fermentation of bean curd, by concentrating the protein conten of the...
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20 Januari 2011 Keith O. Mikkelson, executive director of an orphanage and children’s home called Aloha House in the Philippines, shares some of the ways EM is used on their farm in his book A Natural Farming System for Sustainable Agriculture in the Tropics. On his farm, EM is used in the form of bokashi...
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20 Januari 2011 Indigenous microorganisms (IMO) are harvested and produced in various ways for natural farming. Out of five types of NF IMOs, IMO 1 refers to the group of indigenous microorganisms that are produced from microbes collected from forest settings, from around the stubble of harvested rice and...
- 21 Maret 2017 This book reviews the use of fermentation to develop healthy and functional foods and beverages, and the commercialization of some of the fermented food products through the use of biotechnology The first two sections cover the health and functional benefits of fermented foods and the latter two...
- 22 Desember 2015 Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy functions of these foods are gradually discovered, more high throughput biotechnologies are being used to promote the fermented food...
- Food preservation has become a part and parcel of the life of a common man. Food preservation is inevitable owing to many reasons. Some foods such as fruits and vegetables are available in specific seasons and not in others, while other foods are more abundantly available in some season than in...