Kayamanan -Tag: Fermentation

13 items found (Showing 1 - 10)

  1. Nixtamalization

    01/10/2024 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...
    Maize Crop Processing Nutrient Compostion Fermentation

  2. Fermented Vegetables

    07/10/2014 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.
    Fermentation

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

    19/08/2016 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...
    Fermentation

  4. The art of fermentation: an in-depth exploration of essential concepts and processes from around the world

    14/05/2012 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...
    Fermentation

  5. Handbook of indigenous fermented foods

    14/11/1995 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...
    Fermentation

  6. Bokashi

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

  7. How to Multiply Indigenous Microorganisms (IMO 1)

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

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

    21/03/2017 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...
    Fermentation

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

    22/12/2015 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...
    Fermentation

  10. 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