Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Fermented foods

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

For viewers of “Salt Fat Acid Heat,” the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisineIn Koji Alchemy chefs Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. Koji Alchemy includes : (-) A foreword by best-selling author Sandor Katz (The Art of Fermentation) ; ( -) Cutting-edge techniques on koji growing and curing ; (-) Information on equipment and setting up your kitchen ; (-) More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more.

Fermented foods. --- Cooking (Fermented foods)

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Fermented foods --- Enzymes

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Fermented foods --- Food, Fermented --- Food

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Fermentation. --- Beverages --- Fermented foods. --- Microbiology.