Tempeh Production PDF Download

Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 9780933332232
Category : Cooking
Languages : en
Pages : 180

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Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436140
Category : Tempeh
Languages : en
Pages : 1416

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Book Description
The world's most comprehensive, well documented and well illustrated book on this subject. With extensive subject and geographical index. 234 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books

Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 0933332211
Category : Technology & Engineering
Languages : en
Pages : 33

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Author: William Shurtleff
Publisher: CreateSpace
ISBN: 9781496077110
Category : Cooking
Languages : en
Pages : 252

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Book Description
Tempeh is a delicious, traditional Indonesian fermented food with the texture and taste of fried chicken. The Book of Tempeh takes a wholistic look at tempeh. This special Professional edition contains the complete contents of the basic, large-format Book of Tempeh plus 88 additional pages of more specialized information and 54 illustrations arranged in the following appendices: Appendix B: Tempeh in Indonesia (an overview of the tempeh industry, per capita consumption by province, etc.). Appendix C: The Varieties of Tempeh. Appendix D: Soybean Production and Traditional Soyfoods in Indonesia. Appendix E: The Microbiology & Chemistry of Tempeh Fermentation. Appendix H. Onchom or Ontjom. A fermented food resemblinh tempeh in appearance but cultured with a different microorganism (Neurospora) and made from inexpensive ingredients - peanut presscake, okara, coconut presscake, etc. Glossary of Indonesian Foods (the most extensive one available in English). Bibliography on Tempeh containing over 190 entries Expanded Index. Illustration of an Indonesian dancer. A great deal of additional original research is contained in this book.

Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1645020347
Category : Cooking
Languages : en
Pages : 354

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Book Description
From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef. "Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation "Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times “Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”—Francis Lam, The Splendid Table For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: Detailed descriptions of traditional fermentation techniques Celebrating local customs and ceremonies that surround particular ferments Profiles of the farmers, business owners, and experimenters Katz has met on his journeys It contains over 60 recipes for global ferments, including: Chicha de jora (Ecuador) Misa Ono’s Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented. "This international romp is funky in the best of ways."—Publishers Weekly More Praise for Sandor Katz: “[Katz is the] high priest of fermentation.”—Helen Rosner, The New Yorker "His teachings and writings on fermentation have changed lives around the world."—BBC “The fermentation movement’s guru.”—USA Today “A fermentation master.”—The Wall Street Journal

Author: Edward R.(Ted) Farnworth
Publisher: CRC Press
ISBN: 1420053264
Category : Technology & Engineering
Languages : en
Pages : 602

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Book Description
For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.

Author: Kirsten K. Shockey
Publisher: Storey Publishing, LLC
ISBN: 1612129889
Category : Cooking
Languages : en
Pages : 409

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Book Description
Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

Author: William Shurtleff
Publisher: Soyinfo Center
ISBN: 192891439X
Category : Tempeh
Languages : en
Pages : 989

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Author: D. R. Erickson
Publisher: Elsevier
ISBN: 0128045515
Category : Technology & Engineering
Languages : en
Pages : 594

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Practical Handbook of Soybean Processing and Utilization is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe. Written in an easy-to-read format, this title covers a wide range of topics including the physical and chemical characteristics of soybeans and soybean products; harvest and storage considerations; byproduct utilization; soy foods; and nutritional aspects of soybean oil and protein. Compares soybeans to other vegetable oils as a source of edible oil products Presents a wide range of topics including chemistry, production, food use, byproduct use, and nutritional aspects Offers practical information ideal for soybean oil plant managers

Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436701
Category : Reference
Languages : en
Pages : 1583

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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 325 photographs and illustrations - mostly color. Free of charge in digital PDF format.