This book intends to provide the basic structural and functional descriptions, and classification of enzymes. The scientific information related to the recombinant enzyme modifications, discovery of novel enzymes and development of synthetic enzymes are also presented. --
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Revive the lost arts of fermenting, canning, preserving, and creating your own ingredients. The Institute of Domestic Technology Cookbook is a collection of 250 recipes, ideas, and methods for stocking a kitchen, do-it-yourself foodcrafting projects, and cooking with homemade in…
More than a cookbook, Preservation: The Art and Science of Canning, Fermentation and Dehydration demystifies the scientific concepts that inform the methods of food preservation in an easy to understand way. Taking Julia Child as her inspiration, certified Master Food Preserver …
Mathematical modeling based on rigorous integrated description of any process is a fast, efficient and economical way of gaining insight into the complex process, especially biochemical processes. This dissertation which is divided into four parts presents the mathematical model…
In spite of the importance of filamentous actinomycetes, the number of published reports for engineering aspects of fermentation (e.g. effect of agitation) are rare compared with filamentous fungi. Intensive mechanical agitation is necessary for adequate oxygen transfer rate and…
Among the various fungal strains screened for citric acid production, Aspergillus niger is known to produce considerable amounts of citric acid and other organic acids when cultivated in carbohydrate-rich medium in solid substrate fermentation (SSF). Since A. niger on a solid su…
Collects small-batch recipes for canning, fermenting, and infusing in glass jars, including such options as apple butter, pickled green tomatoes, raspberry jam, and spicy pear chutney, along with a step-by-step guide on how to preserve foods. Weck is a brand of glass jar that th…
The Noma guide to fermentation
by Sung, Evan, Redzepi, René, Zilber, David, (Chef), Troxler, Paula
0
Type: Book
The Noma guide to fermentation
by Sung, Evan, Redzepi, René, Troxler, Paula, Zilber, David
0
Type: Book
Primer -- Lacto-fermented fruits and vegetables -- Kombucha -- Vinegar -- Koji -- Misos and peaso -- Shoyu -- Garum -- Black fruits and vegetables
"Pickling and fermenting are time-tested preservation methods that allow you to transform everyday garden produce into a medley of flavorful, healthy foods. With the Beginners Guide to Pickling, youll find everything you need to create delicious pickles of your own. Its filled w…
There is an increasing consumer demand for dairy products which are safe and free from additives. Microbial starter strains, in combination with other factors, were studied for their contribution to the control of unwanted microbes, and maintaining the quality of soft cheese. Th…
Antimicrobial resistance poses a major problem to health and new alternatives to antibiotics are required. Bacteriophages are viruses able to selectively kill bacteria and they can be exploited to treat infections. Another alternative to antibiotics that can be used to treat bac…
Filamentous fungi are used in the production of both homologous and heterologous proteins due to their desirable growth characteristics. However, the product concentrations of heterologous proteins are usually much lower than those of homologous proteins. Apart from the difficul…
This dissertation is a history of how microbial culture techniques reframed nature’s order in chemical terms. In the final decades of the nineteenth century, scientific workers developed techniques to study diseases and control fermentations, making chemical activities of microo…
