Resources Tagged: Fermentation

13 items found (Showing 1 - 10)

  1. Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks

    Abstract,Comprehensive Reviews in Food Science and Food Safety, 2013 North African countries have a rich tradition in food technology, and many traditional foods of animal or plant origin are still widely consumed and highly appreciated. In fact, these foods play an important role in the economy...
    Fermentation Meat

  2. Lactic-Acid Fermentation as a Low-Cost Means of Food Preservation in Tropical Countries

    The range of traditional lactic-acid-fermented foods in tropical countries is briefly reviewed. Recent studies on the lactic acid fermentation of fish and cassava products are described. Lacticacid-fermented fish products may offer considerable scope for the development of new food products and...
    Food Preservation Fermentation Lactic Acid

  3. Study of traditional methods of food preservation, its scientific understanding and technological intervention

    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...
    Fermentation Food Preservation

  4. Fermentation Resources

    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...
    Fermentation

  5. Fermented Foods, Part II: Technological Interventions (Food Biology Series)

    2017-03-21 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...
    Fermentation

  6. Fermented Foods, Part I: Biochemistry and Biotechnology (Food Biology Series)

    2015-12-22 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...
    Fermentation

  7. How to Multiply Indigenous Microorganisms (IMO 1)

    2011-01-20 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...
    Fish Amino Acid IMO Indigenous Microor... Natural Farming Microorganisms Anaerobic Fermentation Fermented Plant Juice

  8. Bokashi

    2011-01-20 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...
    Natural Farming Sustainable Agricu... Bokashi Fermentation EM Effective Microorg... Anaerobic

  9. Handbook of indigenous fermented foods

    1995-11-14 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...
    Fermentation

  10. Wild Fermentation: A do-it-yourself guide to cultural manipulation

    2016-08-19 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...
    Fermentation