Yogurt Culture

A Global Look at How to Make, Bake, Sip, and Chill the World's Creamiest, Healthiest Food
Author: Cheryl Sternman Rule
Publisher: Houghton Mifflin Harcourt
ISBN: 0544252322
Category: Cooking
Page: 352
View: 2841

Continue Reading →

A global look at one of the world's most popular fermented foods, with recipes for every meal of the day

Development and Manufacture of Yogurt and Other Functional Dairy Products


Author: Fatih Yildiz
Publisher: CRC Press
ISBN: 9781420082081
Category: Technology & Engineering
Page: 451
View: 535

Continue Reading →

While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt and other fermented dairy foods, including production, processing, preparation, regulations, and health aspects. Condensing more than 12,000 pages of recently published literature, expert contributors, including several clinicians, address the most recent developments in probiotics and the interaction between yogurt and immunological and intestinal bowel diseases. They explain how beneficial and harmful bacteria are colonized in the human intestinal system and how those bacteria can either strengthen or weaken immunological functions. This resource also explores the little-known varieties of functional dairy products – such as ayran, kefir, koumiss, cacik, and tarator – that are currently only consumed in small parts of the world but that are likely to reach supermarkets worldwide in the not-so-distant future. Development and Manufacture of Yogurt and Other Functional Dairy Products presents the most recent developments in biosciences and their applications in yogurt-human health interactions. The depth and breadth of coverage make this book an indispensable reference for those involved with the research and manufacturing of milk and dairy products.

Homegrown & Handmade

A Practical Guide to More Self-reliant Living
Author: Deborah Niemann
Publisher: New Society Publishers
ISBN: 177142236X
Category: House & Home
Page: 336
View: 5037

Continue Reading →

A modern approach to homesteading—no farm required Food recalls, dubious health claims, scary and shocking ingredients in health and beauty products. Our increasingly industrialized supply system is becoming more difficult to navigate, more frightening, and more frustrating, leaving us feeling stuck choosing in many cases between the lesser of several evils. Author Deborah Niemann offers healthier, more empowering choices, by showing us how to reclaim links in our food and purchasing chains, to make choices that are healthier for our families, ourselves, and our planet. In this fully updated and revised edition of Homegrown and Handmade, Deborah shows how making things from scratch and growing some of your own food can help you eliminate artificial ingredients from your diet, reduce your carbon footprint, and create a more authentic life. Whether your goal is increasing your self-reliance or becoming a full-fledged homesteader, it’s packed with answers and solutions to help you rediscover traditional skills, take control of your food from seed to plate, and much more. This comprehensive guide to food and fiber from scratch proves that attitude and knowledge is more important than acreage. Written from the perspective of a successful, self-taught modern homesteader, this well-illustrated, practical, and accessible manual will appeal to anyone who dreams of a more empowered life. Deborah Niemann presents and teaches extensively on topics ranging from soapmaking to livestock care. She and her family raise livestock for meat, eggs and dairy products, while an organic garden and orchard provide fruit and vegetables. Deborah is also the author of Raising Goats Naturally.

Manufacturing Yogurt and Fermented Milks


Author: Ramesh C. Chandan,Arun Kilara
Publisher: John Wiley & Sons
ISBN: 1118481321
Category: Technology & Engineering
Page: 496
View: 5728

Continue Reading →

Melding the hands-on experience of producing yogurt andfermented milks over four decades with the latest in scientificresearch in the dairy industry, editor Chandan and his associateeditors have assembled experts worldwide to writeManufacturingYogurt and Fermented Milks, 2nd Edition. This one-of-a-kindresource gives a complete description of the manufacturing stagesof yogurt and fermented milks from the receipt of raw materials tothe packaging of the products. Information is conveniently grouped under four categories: · Basic background—History and consumption trends,milk composition characteristics, dairy processing principles,regulatory requirements, laboratory analysis, starter cultures,packaging, and more · Yogurt manufacture—Fruit preparations and flavoringmaterials, ingredients, processing principles, manufacture ofvarious yogurt types, plant cleaning and sanitizing, qualityassurance, and sensory analysis · Manufacture of fermented milks—Procedure, packagingand other details for more than ten different types of products · Health benefits—Functional foods, probiotics,disease prevention, and the health attributes of yogurt andfermented milks All manufacturing processes are supported by sound scientific,technological, and engineering principles.

Effect of Culture Organisms on Some Nutritional Properties of Yogurt


Author: Célia Lúcia de Luces Fortes Ferreira
Publisher: N.A
ISBN: N.A
Category: Yogurt
Page: 292
View: 6803

Continue Reading →

The purpose of this investigation was to determine whether starter cultures and fermentation involved in the production of yogurt would have any effect on the amount of some nutrients such as orotic acid, biotin, ciacin, pantothenic acid, and folic acid.

The Middle Eastern Kitchen


Author: Ghillie Basan
Publisher: Hippocrene Books
ISBN: 9780781811903
Category: Cooking
Page: 240
View: 3910

Continue Reading →

This remarkable and beautifully illustrated book describes over 75 ingredients used in Middle Eastern cooking. The cuisines covered include those of Iran, Turkey, Iraq, Syria, Lebanon and the Palestinian Territories, Jordan, Egypt, Yemen, Qatar, Kuwait, Oman; Saudi Arabia and the United Arab Emirates. Influenced by the Persian, Islamic, and Ottoman Empires, these country's common culinary tradition also reveals the legacy of the Byzantine and Roman empires. The insightful texts take readers and cooks into the history and diversity of these ancient cultures, while 150 recipes allow them to put their knowledge of these ingredients to practical use. Each ingredient is broken down in sections on descriptions and tastes of the spices, historical background, and cultivation or manufacture methods. Each is illustrated with specially commissioned photographs.

Fundamentals of Food Biotechnology


Author: Byong H. Lee
Publisher: John Wiley & Sons
ISBN: 1118384911
Category: Science
Page: 544
View: 3862

Continue Reading →

Food biotechnology is the application of modern biotechnologicaltechniques to the manufacture and processing of food, for examplethrough fermentation of food (which is the oldest biotechnologicalprocess) and food additives, as well as plant and animal cellcultures. New developments in fermentation and enzyme technologicalprocesses, molecular thermodynamics, genetic engineering, proteinengineering, metabolic engineering, bioengineering, and processesinvolving monoclonal antibodies, nanobiotechnology and quorumsensing have introduced exciting new dimensions to foodbiotechnology, a burgeoning field that transcends many scientificdisciplines. Fundamentals of Food Biotechnology, 2nd edition is basedon the author’s 25 years of experience teaching on a foodbiotechnology course at McGill University in Canada. The book willappeal to professional food scientists as well as graduate andadvanced undergraduate students by addressing the latest excitingfood biotechnology research in areas such as genetically modifiedfoods (GMOs), bioenergy, bioplastics, functionalfoods/nutraceuticals, nanobiotechnology, quorum sensing andquenching. In addition, cloning techniques for bacterial and yeastenzymes are included in a “New Trends and Tools”section and selected references, questions and answers appear atthe end of each chapter. This new edition has been comprehensively rewritten andrestructured to reflect the new technologies, products and trendsthat have emerged since the original book. Many new aspectshighlight the short and longer term commercial potential of foodbiotechnology.

The Ultimate Dehydrator Cookbook

The Complete Guide to Drying Food, Plus 398 Recipes, Including Making Jerky, Fruit Leather & Just-Add-Water Meals
Author: Tammy Gangloff,Steven Gangloff,September Ferguson
Publisher: Stackpole Books
ISBN: 0811760863
Category: Cooking
Page: 368
View: 7175

Continue Reading →

The dehydrator is an incredibly useful tool for long-term food storage and making the most of your garden harvest.

Natural Stomach Care

Treating and Preventing Digestive Disorders Using the Best of Eastern and Western Healing Therapies
Author: Anil Minocha,David Carroll
Publisher: Penguin
ISBN: 9781583331590
Category: Health & Fitness
Page: 376
View: 4397

Continue Reading →

Stating that many digestive disorders can be controlled through proper diet, exercise, and stress management, a guide to digestive health draws on traditonal and alternative medicine to outline a range of home remedies.

Allergen Management in the Food Industry


Author: Joyce I. Boye,Samuel Benrejeb Godefroy
Publisher: John Wiley & Sons
ISBN: 9781118060285
Category: Technology & Engineering
Page: 624
View: 9773

Continue Reading →

This book comprehensively addresses the sources of allergenic contaminants in foods, their fate during processing, and the specific measures that need to be taken to minimize their occurrence in foods. The book provides up-to-date information on the nine major allergens (as well as other emerging allergens) and practical guidelines on how these allergens can be identified and controlled during production and processing. Starting with an introduction to food allergens, the book follows with sections on food allergen management during production and processing, guidelines for the processing of specific allergen-free foods, techniques for hypo-allergenization and allergen detection, and allergen-free certification.

The Homesteading Handbook

A Back to Basics Guide to Growing Your Own Food, Canning, Keeping Chickens, Generating Your Own Energy, Crafting, Herbal Medicine, and More
Author: Abigail R. Gehring
Publisher: Skyhorse Publishing, Inc.
ISBN: 1616082658
Category: House & Home
Page: 272
View: 3959

Continue Reading →

Explains how to grow an organic garden, preserve the food one grows, build alternate-energy devices by hand, identify edible wild foods, conserve water, handcraft household items and much more, in a book with 500 full-color illustrations. Original.

Introduction to Clinical Nutrition, Second Edition


Author: Vishwanath Sardesai
Publisher: CRC Press
ISBN: 9780203912393
Category: Medical
Page: 565
View: 9907

Continue Reading →

Following up on the success of its highly-regarded predecessor, the Second Edition covers the most important topics pertinent to the world of clinical nutrition. It emphasizes the importance of nutrition to medicine and allied health sciences, and how the principles of good nutrition can enhance day-to-day clinical practice and profiles real clinical cases to facilitate the understanding and application of nutrition principles. This new edition features new chapters and fully updated material on nutraceuticals, alternative medicine and nutritional supplements, nutritional epidemiology, gene-nutrient interaction, and helps the reader understand why each nutrient is required for good health.

The Ultimate Food Allergy Cookbook and Survival Guide

How to Cook with Ease for a Food Allergy Diet and Recover Good Health
Author: Nicolette M. Dumke
Publisher: Allergy Adapt, Inc.
ISBN: 1887624082
Category: Cooking
Page: 312
View: 8887

Continue Reading →

The Ultimate Food Allergy Cookbook and Survival Guide: How to Cook with Ease for Food Allergies and Recover Good Health gives you everything you need to survive and recover from food allergies. It contains medical information about the diagnosis of food allergies, health problems that can be caused by food allergies, and your options for treatment. The book includes a rotation diet that is free from common food allergens such as wheat, milk, eggs, corn, soy, yeast, beef, legumes, citrus fruits, potatoes, tomatoes, and more. Instructions are given on how to personalize the standard rotation diet to meet your individual needs and fit your food preferences. It contains 500 recipes that can be used with (or without) the diet. Extensive reference sections include a listing of commercially prepared foods for allergy diets and sources for special foods, services, and products.

Vital Signs

The Nature and Nurture of Passion
Author: Gregg Levoy
Publisher: Penguin
ISBN: 1101608897
Category: Psychology
Page: 512
View: 1494

Continue Reading →

Rediscover—or discover for the first time—the things that make you passionate in life Vital Signs is about what inspires passion and what defeats it. How we lose it and how we get it back. And ultimately it’s about the endless yet endlessly fruitful tug-of-war between freedom and domestication, the wild in us and the tame, our natural selves and our conditioned selves. Each chapter in Vital Signs will contain a core sample, an intimate biography of one of the strategies we employ to gain or regain our passion. The book also affirms the importance of courageous inquiry into dispassion—where we’re numb, depressed, stuck, bored—so the reader can recognize and change these tendencies in themselves. From the Trade Paperback edition.