Cooking

Bigger Bolder Baking | Stafford, Gemma

Bigger Bolder Baking Pdf/ePub eBook Bigger Bolder Baking Pdf ebook download. Number Downloads: 837 | Ebook Reads: 837 | File: Bigger Bolder Baking.pdf/epub | ISBNCode: 1328546381

GET BOOK

Bigger Bolder Baking - Stafford, Gemma Preview:

From chef and online baking star Gemma Stafford, you can get more than 100 accessible, flavor-packed recipes that anyone can make—anytime, anywhere—in her very first baking cookbook. Gemma Stafford—chef and host of the top online baking show Bigger Bolder Baking—has worked as a pastry chef at a monastery in Ireland, a Silicon Valley tech startup, and a Michelin-starred restaurant in San Francisco, and now brings her incredible desserts to life every week for millions of viewers via YouTube, Facebook, Instagram, and her popular website, BiggerBolderBaking.com. Gemma hopes to restore baking as an everyday art, and this dessert cookbook is your guide. BAKE WITH CONFIDENCE 100+ sweet and simple dessert recipes for maximum deliciousness with minimal effort Use just a few common ingredients and basic kitchen tools for bold twists on cakes, cookies, pies, ice cream, and more Every recipe has gorgeous color photography and step-by-step instructions that anyone can follow with ease ANYTIME BAKING An approach unique among baking cookbooks, the chapters are organized by the basic tools you’ll need—such as Wooden Spoon & Bowl, Rolling Pin, or No Oven Needed—so you can choose the recipes that are most convenient for you during any spur-of-the-moment craving BOLD NEW RECIPES & CLASSICS Surefire hits include Chocolate Lava Pie, Baked Cinnamon-Sugar Churros, Gemma’s Best-Ever Chocolate Chip Cookies, “In Case of Emergency” One-Minute Mug Brownie, Raspberry Swirl Cheesecake Ice Cream, and many more BONUS: A chapter on Bold Baking Basics includes essential techniques, tips, and in-a-pinch substitutions so you can whip up Gemma’s irresistible desserts with confidence.

Cooking

The Art of Gluten-Free Sourdough Baking | Sharon A. Kane

The Art of Gluten-Free Sourdough Baking Pdf/ePub eBook The Art of Gluten-Free Sourdough Baking Pdf ebook download. Number Downloads: 832 | Ebook Reads: 832 | File: The Art of Gluten-Free Sourdough Baking.pdf/epub | ISBNCode: 1456605887

GET BOOK

The Art of Gluten-Free Sourdough Baking - Sharon A. Kane Preview:

Blending an old world sourdough technique with gluten-free whole grains. Breads, muffins, pancakes, pizza dough and crackers. Gluten-Free Sourdough technique and recipes to bake your own artisanal and highly nutritious sourdough breads. Recipes are also free of dairy, eggs, soy, yeast, gums and chemical leaveners. In addition, they are low in salt, sugars, fat and starch flours. A variety of flours and seeds are used: brown rice, buckwheat, amaranth, teff, sorghum, quinoa, coconut, corn, flax and chia. Excellent taste, easy to digest, long shelf life and no kneading or bread machine required. Directions for making your own starter are included in the book..

Technology & Engineering

Handbook on Sourdough Biotechnology | Marco Gobbetti,Michael Gänzle

Handbook on Sourdough Biotechnology Pdf/ePub eBook Handbook on Sourdough Biotechnology Pdf ebook download. Number Downloads: 1503 | Ebook Reads: 1503 | File: Handbook on Sourdough Biotechnology.pdf/epub | ISBNCode: 1461454255

GET BOOK

Handbook on Sourdough Biotechnology - Marco Gobbetti,Michael Gänzle Preview:

In the last few decades, many efforts have been made to exploit sourdough’s potential for making baked goods. Through the biotechnology of this traditional baking method, many sensory, rheological, nutritional, and shelf-life properties have been discovered and/or rediscovered. Bakery industries are greatly attracted by the potentials that sourdough presents, and new industrial protocols are being developed. To the best of our knowledge, there has been no single book dedicated to sourdough biotechnology, and which clearly demonstrate its potential. This book aims at defining and highlighting the microbiological, technological, nutritional, and chemical aspects of sourdough biotechnology. The book will be the first reference guide on this topic for the worldwide scientific, teaching and students communities, also opening a way of communication and transferring the main results to a more productive industrial application..

Cooking

Tartine Bread | Chad Robertson

Tartine Bread Pdf/ePub eBook Tartine Bread Pdf ebook download. Number Downloads: 1608 | Ebook Reads: 1608 | File: Tartine Bread.pdf/epub | ISBNCode: 1452100284

GET BOOK

Tartine Bread - Chad Robertson Preview:

The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!.

Fiction

Sourdough | Robin Sloan

Sourdough Pdf/ePub eBook Sourdough Pdf ebook download. Number Downloads: 776 | Ebook Reads: 776 | File: Sourdough.pdf/epub | ISBNCode: 0374716439

GET BOOK

Sourdough - Robin Sloan Preview:

*One of Amazon's 20 Best Books of 2017* Named one of the best books of 2017 by NPR, San Francisco Chronicle, Barnes & Noble, and Southern Living In his much-anticipated new novel, Robin Sloan does for the world of food what he did for the world of books in Mr. Penumbra’s 24-Hour Bookstore Lois Clary is a software engineer at General Dexterity, a San Francisco robotics company with world-changing ambitions. She codes all day and collapses at night, her human contact limited to the two brothers who run the neighborhood hole-in-the-wall from which she orders dinner every evening. Then, disaster! Visa issues. The brothers close up shop, and fast. But they have one last delivery for Lois: their culture, the sourdough starter used to bake their bread. She must keep it alive, they tell her—feed it daily, play it music, and learn to bake with it. Lois is no baker, but she could use a roommate, even if it is a needy colony of microorganisms. Soon, not only is she eating her own homemade bread, she’s providing loaves daily to the General Dexterity cafeteria. The company chef urges her to take her product to the farmer’s market, and a whole new world opens up. When Lois comes before the jury that decides who sells what at Bay Area markets, she encounters a close-knit club with no appetite for new members. But then, an alternative emerges: a secret market that aims to fuse food and technology. But who are these people, exactly? Leavened by the same infectious intelligence that made Robin Sloan’s Mr. Penumbra’s 24-Hour Bookstore such a sensation, while taking on even more satisfying challenges, Sourdough marks the triumphant return of a unique and beloved young writer..

Cooking

New World Sourdough | Bryan Ford

New World Sourdough Pdf/ePub eBook New World Sourdough Pdf ebook download. Number Downloads: 1636 | Ebook Reads: 1636 | File: New World Sourdough.pdf/epub | ISBNCode: 1631598716

GET BOOK

New World Sourdough - Bryan Ford Preview:

Best-selling cookbook New World Sourdough is your go-to guide to baking delicious, inventive sourdough breads at home. Learn how to make a sourdough starter, basic breads, as well as other innovative baked goods from start to finish with Instagram star Bryan Ford's (@artisanbryan) inviting, nontraditional approach to home baking. With less emphasis on perfecting crumb structure or obsessive temperature monitoring, Ford focuses on the tips and techniques he's developed in his own practice, inspired by his Honduran roots and New Orleans upbringing, to ensure your success and a good return on your time and effort. Ford's recipes include step-by-step instructions and photographs of all of the mixing, shaping, and baking techniques you'll need to know, with special attention paid to developing flavor as well as your own instincts. New World Sourdough offers practical, accessible techniques and enticing, creative recipes you'll want to return to again and again, like: Pan de Coco Pita Pizza dough Challah, Focaccia, and Pullman loaves Straightforward and unintimidating, New World Sourdough will get you started with your starter and then inspire you to keep experimenting and expanding your repertoire..

Cooking

Sourdough | Sarah Owens

Sourdough Pdf/ePub eBook Sourdough Pdf ebook download. Number Downloads: 1042 | Ebook Reads: 1042 | File: Sourdough.pdf/epub | ISBNCode: 0834843331

GET BOOK

Sourdough - Sarah Owens Preview:

2016 James Beard Award Winner (Baking & Desserts) 101 recipes for baking with whole and sprouted grains, making the most of the seasonal harvest, and healing the body through naturally fermented food Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery, BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. Sourdough and other fermented foods are making a comeback because of their rich depth of flavor and proven health benefits. In Sourdough, Sarah demystifies keeping a sourdough culture, which is an extended fermentation process that allows for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, Sarah uses home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread. Sarah is a botanist and gardener as well as a baker--her original recipes are accented with brief natural history notes of the highlighted plants and ingredients used therein. Anecdotes from the garden will delight naturalists and baked-goods lovers among us. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, Sourdough celebrates seasonal abundance alongside the timeless craft of artisan baking..

Cooking

Modern Sourdough | Michelle Eshkeri

Modern Sourdough Pdf/ePub eBook Modern Sourdough Pdf ebook download. Number Downloads: 329 | Ebook Reads: 329 | File: Modern Sourdough.pdf/epub | ISBNCode: 1781318778

GET BOOK

Modern Sourdough - Michelle Eshkeri Preview:

In Modern Sourdough, Michelle Eshkeri reveals how mastering the art of sourdough baking can open up a world of sweet and savoury treats at home. Michelle opened Margot Bakery in a shop in East Finchley, London in 2016. An instant hit, it became an experiment in pushing the boundaries of what a local bakery could be, by specialising in sourdough leavened pastries and sweet doughs alongside more traditional breads. Bringing together over 100 mouth-watering recipes inspired by Michelle’s heritage, Modern Sourdough expands our understanding of this ancient baking technique. Featuring a step-by-step guide to making a sourdough starter, as well as methods for folding, shaping, scoring and baking, it demonstrates how you too can make Margot signature loaves, as well as naturally-leavened pizzas, challah, focaccia, French pastries, brioche and babka. Covering bread, cakes, buns, savoury bakes and store cupboard wonders, plus a selection of non-sourdough favourites from the bakery, these are recipes you’ll want to make again and again..

Cooking

The Sullivan Street Bakery Cookbook | Jim Lahey

The Sullivan Street Bakery Cookbook Pdf/ePub eBook The Sullivan Street Bakery Cookbook Pdf ebook download. Number Downloads: 1047 | Ebook Reads: 1047 | File: The Sullivan Street Bakery Cookbook.pdf/epub | ISBNCode: 0393247295

GET BOOK

The Sullivan Street Bakery Cookbook - Jim Lahey Preview:

New from the bestselling author of My Bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries. Founded in 1994, Sullivan Street Bakery is renowned for its outstanding bread, which graces the tables of New York’s most celebrated restaurants. The bread at Sullivan Street Bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome. Jim builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.”.

Cooking

Bread Book | Chad Robertson

Bread Book Pdf/ePub eBook Bread Book Pdf ebook download. Number Downloads: 1311 | Ebook Reads: 1311 | File: Bread Book.pdf/epub | ISBNCode: 0399578854

GET BOOK

Bread Book - Chad Robertson Preview:

Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them. “The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”—from the Introduction More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread..

Cooking

Wild Bread | MaryJane Butters

Wild Bread Pdf/ePub eBook Wild Bread Pdf ebook download. Number Downloads: 1622 | Ebook Reads: 1622 | File: Wild Bread.pdf/epub | ISBNCode: 1423648196

GET BOOK

Wild Bread - MaryJane Butters Preview:

Is the world ready to rethink bread making? MaryJane Butters thinks so. Wild Bread completely reinvents the concept of healthier-for-you, naturally fermented sourdough. Until now, sourdough was perceived as too much work and sour-tasting, artisan-style-only loaves. In Wild Bread, her quick and easy 1 minute 2x/day technique demonstrates the use of eight different types of flours for each bread featured—everything from gluten-free brown-rice flour to quinoa to common white to heirloom whole wheat—for a whopping 295 recipes and 475 photographs. Using her step-by-step method, every style of bread imaginable, including gluten-free, will loft with wild abandon without the purchase of a single packet of not-so-healthy, store-bought yeast. In nutritionally superior wild-yeast bread, fermentation triggers the release of vital nutrients and breaks down carbohydrates. In MaryJane’s world, there’s no such thing as too much bread because once you convert to slow-rise wild-bread making, that bagel you’ve been thinking about is more like a vitamin pill than a source of “carb-loaded” guilt. Lessons gleaned from MaryJane Butters’ diverse pioneering background, from carpenter to dairy owner to former wilderness ranger turned organic farmer, led her eventually to stewardship of the 4-story, historic Barron Flour Mill. It was only natural that her years spent living on remote Forest Service fire-watch towers with only a living, breathing sourdough “mother” for companionship would lead her to write a pioneering wild-yeast bread book. She is the author of eight books; editor of MaryJanesFarm magazine, now in its 18th year of publication; and lives on an organic farm in Idaho. Two of her grown children and their spouses are employed full-time at her farm and she is “Nanny” to half a dozen grandchildren..

Cooking

Flour Water Salt Yeast | Ken Forkish

Flour Water Salt Yeast Pdf/ePub eBook Flour Water Salt Yeast Pdf ebook download. Number Downloads: 1520 | Ebook Reads: 1520 | File: Flour Water Salt Yeast.pdf/epub | ISBNCode: 1607742748

GET BOOK

Flour Water Salt Yeast - Ken Forkish Preview:

NEW YORK TIMES BESTSELLER • From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread..

Technology & Engineering

Handbook of Dough Fermentations | Karel Kulp,Klaus Lorenz

Handbook of Dough Fermentations Pdf/ePub eBook Handbook of Dough Fermentations Pdf ebook download. Number Downloads: 848 | Ebook Reads: 848 | File: Handbook of Dough Fermentations.pdf/epub | ISBNCode: 0203911881

GET BOOK

Handbook of Dough Fermentations - Karel Kulp,Klaus Lorenz Preview:

Handbook of Dough Fermentations describes the preparation of ferments and utilization of starters in the commercial baking and food industries and offers in-depth discussion on the modification of sourdough processes in the production of common bakery products, as well as the microbiological principles, fermentation pathways, product formulations,.

Cooking

Classic Sourdoughs, Revised | Ed Wood,Jean Wood

Classic Sourdoughs, Revised Pdf/ePub eBook Classic Sourdoughs, Revised Pdf ebook download. Number Downloads: 914 | Ebook Reads: 914 | File: Classic Sourdoughs, Revised.pdf/epub | ISBNCode: 1607740451

GET BOOK

Classic Sourdoughs, Revised - Ed Wood,Jean Wood Preview:

Sourdough: The Gold Standard of Bread More and more home bakers are replacing mass-produced breads and commercial yeasts in favor of artisan breads made with wild cultures and natural fermentation. Whether you want to capture your own local yeasts, take advantage of established cultures like San Francisco Sourdough, or simply bake healthier, more natural loaves, you’ll find no better guides than renowned sourdough authorities Ed and Jean Wood. In this updated edition of Classic Sourdoughs, the Woods reveal their newly discovered secret to crafting the perfect loaf: by introducing a unique culture-proofing step and adjusting the temperature of the proofs, home bakers can control the sourness and leavening like never before. The reward? Fresh, hot sourdough emerging from the oven just the way you like it—every time. Starting with their signature Basic Sourdough loaf, the Woods present recipes featuring rustic grains and modern flavors, including Herb Spelt Bread, Prarie Flax Bread, and Malt Beer Bread, along with new no-knead versions of classics like White French Bread. They round out the collection with recipes for homemade baguettes, bagels, English muffins, and cinnamon rolls, plus a chapter on baking authentic sourdoughs in bread machines. Steeped in tradition, nuanced in flavor, and wonderfully ritualized in preparation, sourdough is bread the way it was meant to be. So join the sourdough renaissance and bring these time-honored traditions into your own kitchen..

Social Science

Skilled Visions | Cristina Grasseni

Skilled Visions Pdf/ePub eBook Skilled Visions Pdf ebook download. Number Downloads: 1537 | Ebook Reads: 1537 | File: Skilled Visions.pdf/epub | ISBNCode: 0857455664

GET BOOK

Skilled Visions - Cristina Grasseni Preview:

Most arguments for a rediscovery of the body and the senses hinge on a critique of "visualism" in our globalized, technified society. This approach has led to a lack of actual research on the processes of visual "enskillment." Providing a comprehensive spectrum of case studies in relevant contexts, this volume raises the issue of the rehabilitation of vision and contextualizes vision in the contemporary debate on the construction of local knowledge vs. the hegemony of the socio-technical network. By maintaining an ethnographic approach, the book provides practical examples that are both accessible to undergraduate students and informative for an academic audience..

Cooking

Bien Cuit | Zachary Golper

Bien Cuit Pdf/ePub eBook Bien Cuit Pdf ebook download. Number Downloads: 804 | Ebook Reads: 804 | File: Bien Cuit.pdf/epub | ISBNCode: 1942872232

GET BOOK

Bien Cuit - Zachary Golper Preview:

One of the world's most celebrated bakers in America shares his insider’s secrets to making his delicious, artisanal bread that will have home bakers creating professional-quality products in no time—and inexpensively. Bien Cuit introduces a new approach to a proudly old-fashioned way of baking bread. In the oven of his Brooklyn bakery, Chef Zachary Golper creates loaves that are served in New York’s top restaurants and sought by bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the dough to develop deep, complex flavors. A thick mahogany-colored crust is his trademark—what the French call bien cuit, or “well baked.” This signature style is the product of Golper’s years as a journeyman baker, from his introduction to baking on an Oregon farm—where they made bread by candlelight at 1 a.m.—through top kitchens in America and Europe and, finally, into his own bakery in the heart of our country’s modern artisanal food scene. Bien Cuit tells the story of Golper’s ongoing quest to coax maximum flavor out of one of the world’s oldest and simplest recipes. Readers and amateur bakers will reap the rewards of his curiosity and perfectionism in the form of fifty bread recipes that span the baking spectrum from rolls and quick breads to his famous 24-day sourdough starter. This book is an homage to tradition, but also to invention. Golper developed many new recipes for this book, including several “bread quests,” in which he brilliantly revives some of New York City’s most iconic breads (including Jewish rye, Sicilian lard bread, Kaiser rolls, and, of course, bagels). You will also find palate-pleasing and innovative “gastronomic breads” that showcase his chef’s intuition and mastery of ingredients. Golper’s defining technique comes at a time when American home cooks are returning to tradition-tested cooking methods and championing the DIY movement. Golper’s methods are relatively simple and easy to master, with recipes that require no modern equipment to make at home: just a bowl, an oven, and time—the dough does most of the work..

Medical

Bread and Its Fortification | Cristina M. Rosell,Joanna Bajerska,Aly F. El Sheikha

Bread and Its Fortification Pdf/ePub eBook Bread and Its Fortification Pdf ebook download. Number Downloads: 694 | Ebook Reads: 694 | File: Bread and Its Fortification.pdf/epub | ISBNCode: 1498701574

GET BOOK

Bread and Its Fortification - Cristina M. Rosell,Joanna Bajerska,Aly F. El Sheikha Preview:

Today, bread supplies over half of the caloric intake of the world’s population including a high proportion of the intake of Vitamins B and E. Bread therefore is a major food of the world. Bread was the main stables of the ancient Egyptian diet. Around 7,000 BC humans (probably Egyptians) somehow learned to grind grains in water and heat the mix on hot stoves to make unleavened bread. The art of bread making goes back to very early stages of different historical eras. Bread is an important part of the human diet, but for many people, it is much more than just providing macro- and micro-nutrients. Bread with their different types is influenced mainly by the nature of substrate and microorganisms involved in the fermentation. The components of bread depend on the type of bread and on practice and regulations operating in a country. They include basic components and other components (fortifying or enriching ingredients, emulsifiers, anti-fungal agents, anti-oxidants, enzymes and favoring agents, etc.). Bread and its Fortification for Nutrition and Health Benefits provides updated information in the area of bread and its fortification for health benefits. It serves as a useful reference book with recent advances in the areas of fermentation technology, bread microbiology, bread biotechnology, and bread biochemistry, which is related strongly to human health..

Cooking

The Laurel's Kitchen Bread Book | Laurel Robertson,Carol Flinders,Bronwen Godfrey

The Laurel's Kitchen Bread Book Pdf/ePub eBook The Laurel's Kitchen Bread Book Pdf ebook download. Number Downloads: 1589 | Ebook Reads: 1589 | File: The Laurel's Kitchen Bread Book.pdf/epub | ISBNCode: 0307761169

GET BOOK

The Laurel's Kitchen Bread Book - Laurel Robertson,Carol Flinders,Bronwen Godfrey Preview:

The Laurel’s Kitchen Bread Book is the classic bestselling cookbook devoted to baking light, healthful, delicious bread entirely from whole grains. This specially updated edition includes an entirely new chapter on making excellent whole-grain loaves in a bread machine. Now even the busiest among us can bake the delectable loaves for which Laurel’s Kitchen is famous. New research proves what we’ve known all along: Eating whole grains really is better for your health! Here, the switch from “white” is made fun and easy. Like a good friend, the “Loaf for Learning” tutorial guides you step-by-step through the baking process. You’ll make perfect loaves every time, right from the start. Here you’ll find recipes for everything—from chewy Flemish Desem Bread and mouthwatering Hot Cross Buns to tender Buttermilk Rolls, foolproof Pita Pockets, tangy Cheese Muffins, and luscious Banana Bread—all with clear explanations and helpful woodcut illustrations. The brand-new chapter on bread machines teaches you to make light “electric” loaves from whole-grain flour. No matter what your schedule, you can come home to the wonderful smell of baking bread, fresh, hot, and ready to enjoy..

Biography & Autobiography

In Search of the Perfect Loaf | Samuel Fromartz

In Search of the Perfect Loaf Pdf/ePub eBook In Search of the Perfect Loaf Pdf ebook download. Number Downloads: 687 | Ebook Reads: 687 | File: In Search of the Perfect Loaf.pdf/epub | ISBNCode: 0698170253

GET BOOK

In Search of the Perfect Loaf - Samuel Fromartz Preview:

"An invaluable guide for beginning bakers." –Sam Sifton, The New York Times In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D.C.”—but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread..

Cooking

Sourdough Baking with Kids | Natalya Syanova

Sourdough Baking with Kids Pdf/ePub eBook Sourdough Baking with Kids Pdf ebook download. Number Downloads: 1980 | Ebook Reads: 1980 | File: Sourdough Baking with Kids.pdf/epub | ISBNCode: 0760371482

GET BOOK

Sourdough Baking with Kids - Natalya Syanova Preview:

Introduce your kids to the secrets behind sourdough bread baking, a tradition the whole family can experience, share, and enjoy together. Using three simple ingredients: water, flour and salt, Sourdough Baking with Kids teaches young bakers and their families about the science behind caring for active sourdough starter: how to create it, keep it alive, feed it when it’s hungry, and prepare it for baking. Each recipe in this book includes different ingredients, colors, and techniques for parents and kids to craft their own bread loaves together. Along the way, families can pick up breadcrumbs such as changes to observe in the dough, fun facts about bread around the world, and little lessons on the patience and discipline behind the process. Once the basics are under your belt, families can dive into kid-friendly breakdowns of sourdough loaf and sourdough discard recipes including yeast-based baked goods recipes. Bake these and more fun and delicious recipes with your kids: Easy Same-Day Sourdough Loaf Purple Corn Sourdough Loaf Sweet S’more Sourdough Loaf English Muffins Chocolate Cherry Brownies Apple Galette Chocolate Chip Cookies Unplug from the world around you, open Sourdough Baking with Kids, and connect with your family in the kitchen through this exciting baking experience you can share with your kids..

Cooking

Baking School | Justin Gellatly,Louise Gellatly,Matthew Jones

Baking School Pdf/ePub eBook Baking School Pdf ebook download. Number Downloads: 727 | Ebook Reads: 727 | File: Baking School.pdf/epub | ISBNCode: 0241978785

GET BOOK

Baking School - Justin Gellatly,Louise Gellatly,Matthew Jones Preview:

Master bread and pastry at home - from sourdough to pizza, croissants to doughnuts Best known for Justin's world-famous doughnuts, the Bread Ahead Bakery in Borough Market is also home to their Bakery School, where thousands have learned to make sourdough, croissants, Swedish ryebread, pizza and much more. Now, using this book, you can too, from the comfort of your own home. Divided by country, including English, French, Italian and Nordic, there are chapters on sourdough, gluten-free baking, flatbreads and - of course - doughnuts. Learn everything you need to know to make Justin's famed 'pillows of joy', from the classic vanilla custard to salted honeycomb. Fun, practical and designed to take you from beginner to artisan, Baking School will fill your heart and home with the glorious smell of homemade bread. ____________________________ PRAISE FOR BREAD, CAKE, DOUGHNUT, PUDDING: 'When you need a wise, witty presence when your loaf has gone over to the Dark Side, Gellatly is your Yoda' Guardian 'This book is as good for slavering over as it is to cook from' Nigella Lawson 'Best of the batch . . . Gellatly's sourdough is without peer in London' Independent.

Cooking

The New Artisan Bread in Five Minutes a Day | Jeff Hertzberg, M.D., M.D.,Zoë François

The New Artisan Bread in Five Minutes a Day Pdf/ePub eBook The New Artisan Bread in Five Minutes a Day Pdf ebook download. Number Downloads: 1100 | Ebook Reads: 1100 | File: The New Artisan Bread in Five Minutes a Day.pdf/epub | ISBNCode: 1250018293

GET BOOK

The New Artisan Bread in Five Minutes a Day - Jeff Hertzberg, M.D., M.D.,Zoë François Preview:

The New Artisan Bread in Five Minutes a Day is a fully revised and updated edition of the bestselling, ground-breaking, and revolutionary approach to bread-making--a perfect gift for foodies and bakers! With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Based on fan feedback, Jeff and Zoë have completely revamped their first, most popular, and now-classic book, Artisan Bread in Five Minutes a Day. Responding to their thousands of ardent fans, Jeff and Zoë returned to their test kitchens to whip up more delicious baking recipes. They've also included a gluten-free chapter, forty all-new gorgeous color photos, and one hundred informative black-and-white how-to photos. They've made the "Tips and Techniques" and "Ingredients" chapters bigger and better than ever before, and included readers' Frequently Asked Questions. This revised edition also includes more than thirty brand-new recipes for Beer-Cheese Bread, Crock-Pot Bread, Panini, Pretzel Buns, Apple-Stuffed French Toast, and many more. There's nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise. Now, using Jeff and Zoë's innovative technique, you can create bread that rivals those of the finest bakers in the world in just five minutes of active preparation time..

Cooking

DIY Sourdough | John Moody,Jessica Moody

DIY Sourdough Pdf/ePub eBook DIY Sourdough Pdf ebook download. Number Downloads: 593 | Ebook Reads: 593 | File: DIY Sourdough.pdf/epub | ISBNCode: 1771423099

GET BOOK

DIY Sourdough - John Moody,Jessica Moody Preview:

“Enjoy delicious, nutritious sourdough family favorites such as English muffins and cinnamon raisin bread right in the comfort of your own home.” —Hannah Crum, coauthor of The Big Book of Kombucha Real life is busy enough without having social media-worthy sourdough on your to-do list. But if your goal is to make simple, nourishing, and delicious whole grain sourdough for your whole family, then DIY Sourdough is your one-stop beginner’s guide. Coverage includes: Simple sourdough recipes for breads, snacks, and more The secrets to consistent results Tips and tricks for homemade sourdough, including flour buying, home milling, and sourdough starter Homemade bread scheduling options, including split-day sourdough recipes for making sourdough an easy part of your weekly routine. DIY Sourdough is your personal guide to getting started with sourdough. It gives you a helping hand to succeed and offers a simple time-saving approach to make nourishing and delicious sourdough that fits into a hectic lifestyle. “People have been fermenting grains, baking bread, and keeping sourdough starters alive for millennia using very simple, basic techniques. John and Jessica Moody bring back the simplicity by demonstrating in clear terms how a busy homesteading family, be they rural or urban, can bake a wide range of sourdough-based baked products with ease. To boot, DIY Sourdough will provide you with myriad recipes for feeding your family healthy, digestible baked products for breakfast, lunch, dinner, and in-between.” —Jereme Zimmerman, award-winning author of Brew Beer Like a Yeti.

Cooking

Bread Revolution | Peter Reinhart

Bread Revolution Pdf/ePub eBook Bread Revolution Pdf ebook download. Number Downloads: 994 | Ebook Reads: 994 | File: Bread Revolution.pdf/epub | ISBNCode: 1607746522

GET BOOK

Bread Revolution - Peter Reinhart Preview:

Renowned baking instructor, and author of The Bread Baker’s Apprentice, Peter Reinhart explores the cutting-edge developments in bread baking, with fifty recipes and formulas that use sprouted flours, whole and ancient grains, nut and seed flours, alternative flours (such as teff and grape skin), and allergy-friendly and gluten-free approaches. A new generation of bakers and millers are developing innovative flours and baking techniques that are designed to extract the grain’s full flavor potential—what Reinhart calls “the baker’s mission.” In this lushly photographed primer, Reinhart draws inspiration from these groundbreaking methods to create master recipes and formulas any home baker can follow, including Sprouted Sandwich Rye Bread, Gluten-Free Many-Seed Toasting Bread, and Sprouted Wheat Croissants. In many instances, such as with sprouted flours, preferments aren’t necessary because so much of the flavor development occurs during the sprouting phase. For grains that benefit from soakers, bigas, and sourdough starters, Reinhart provides the precise guidance that has made him such a trusted expert in the field. Advanced bakers will relish Reinhart’s inventive techniques and exacting scientific explanations, while beginning bakers will rejoice in his demystification of ingredients and methods—and all will come away thrilled by bread’s new frontier. *Correction to the Sprouted Whole Wheat Bread recipe on page 63: The volume measure of water should be 1 ¾ cups plus 1 tablespoon, not 3 ¼ cups..

Cooking

Poilâne | Poilâne, Apollonia

Poilâne Pdf/ePub eBook Poilâne Pdf ebook download. Number Downloads: 549 | Ebook Reads: 549 | File: Poilâne.pdf/epub | ISBNCode: 1328810828

GET BOOK

Poilâne - Poilâne, Apollonia Preview:

Epicurious' "New Fall 2019 Cookbooks We Can't Wait to Cook From" Food & Wine 18 Essential New Cookbooks for Fall Amazon's pick for Biggest Cookbooks of Fall Chowhound's Best New Cookbooks and Best New Baking Cookbooks for Fall 2019 "In many ways, the good bread we have now in the United States exists thanks to Poilâne. Poilâne bakery and the Poilâne family have revolutionized the way we think about bread, and it is deeply important that we preserve and learn from their legacy." —Alice Waters, from the foreword To food lovers the world over, a trip to Paris is not complete without a visit to Poilâne. Ina Garten raves about the bread’s “extraordinary quality.” Martha Stewart says the P in Poilâne stands for “perfect.” For the first time, Poilâne provides detailed instructions so bakers can reproduce its unique “hug-sized” sourdough loaves at home, as well as the bakery’s other much-loved breads and pastries. It tells the story of how Apollonia Poilâne, the third-generation baker and owner, took over the global business at age eighteen and steered it into the future as a Harvard University freshman after her parents were killed in a helicopter crash. Beyond bread, Apollonia includes recipes for pastries such as the bakery’s exquisite but unfussy tarts and butter cookies. In recipes that use bread as an ingredient, she shows how to make the most from a loaf, from crust to crumb. In still other dishes, she explores the world of grains: rice, corn, barley, oats, and millet. From sunup to sundown, Poilâne traces the hours in a baker’s day, blending narrative, recipes, and Apollonia’s philosophy of bread..

Cooking

The Bread Builders | Alan Scott,Daniel Wing

The Bread Builders Pdf/ePub eBook The Bread Builders Pdf ebook download. Number Downloads: 420 | Ebook Reads: 420 | File: The Bread Builders.pdf/epub | ISBNCode: 1603580131

GET BOOK

The Bread Builders - Alan Scott,Daniel Wing Preview:

Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction. Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America. Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens. The Bread Builders will appeal to a broad range of readers, including: Connoisseurs of good bread and good food. Home bakers interested in taking their bread and pizza to the next level of excellence. Passionate bakers who fantasize about making a living by starting their own small bakery. Do-it-yourselfers looking for the next small construction project. Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge..

House & Home

The Ultimate Guide to Urban Farming | Nicole Faires

The Ultimate Guide to Urban Farming Pdf/ePub eBook The Ultimate Guide to Urban Farming Pdf ebook download. Number Downloads: 842 | Ebook Reads: 842 | File: The Ultimate Guide to Urban Farming.pdf/epub | ISBNCode: 1510703934

GET BOOK

The Ultimate Guide to Urban Farming - Nicole Faires Preview:

How to maximize your food production in an urban environment. The idea of bringing agriculture into the city has been promoted by many on both sides of the political fence: proponents of sustainability and prevention of climate change as well as those who worry about government and social instability. To address the urgent need for a shift in the way our food is produced, The Ultimate Guide to Urban Farming offers a practical education in everything there is to know about city agriculture: how to grow a lot of food in any kind of urban living situation, from apartment to full-scale commercial venture. Subjects covered include: • Small scale vs. large scale agriculture • The economic, social, health, and environmental impacts of urban farming • Making the most of the space available • The latest technologies and developments in agriculture, including: hydroponics, vertical gardening, and aquaponics • Case studies and design concerns for community-based farming • The best plant species for cities and seasons • Beekeeping and small animals • Commercial agriculture and the business side of farming in a city environment This comprehensive guide will introduce readers to the rewarding possibilities of growing their own food, as well as dispel the falsehood that says we need faraway factory farms to produce everything we eat..

Technology & Engineering

Quantitative Microbiology in Food Processing | Anderson de Souza Sant'Ana

Quantitative Microbiology in Food Processing Pdf/ePub eBook Quantitative Microbiology in Food Processing Pdf ebook download. Number Downloads: 1628 | Ebook Reads: 1628 | File: Quantitative Microbiology in Food Processing.pdf/epub | ISBNCode: 1118823575

GET BOOK

Quantitative Microbiology in Food Processing - Anderson de Souza Sant'Ana Preview:

Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology..

Cooking

From the Wood-Fired Oven | Richard Miscovich

From the Wood-Fired Oven Pdf/ePub eBook From the Wood-Fired Oven Pdf ebook download. Number Downloads: 1398 | Ebook Reads: 1398 | File: From the Wood-Fired Oven.pdf/epub | ISBNCode: 1603583297

GET BOOK

From the Wood-Fired Oven - Richard Miscovich Preview:

In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: • Making pizza and other live-fire flatbreads; • Roasting fish and meats; • Grilling, steaming, braising, and frying; • Baking pastry and other recipes beyond breads; • Rendering animal fats and clarifying butter; • Food dehydration and infusing oils; • And myriad other ways to use the oven's residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . . From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times..

House & Home

The Ultimate Guide to Natural Farming and Sustainable Living | Nicole Faires

The Ultimate Guide to Natural Farming and Sustainable Living Pdf/ePub eBook The Ultimate Guide to Natural Farming and Sustainable Living Pdf ebook download. Number Downloads: 908 | Ebook Reads: 908 | File: The Ultimate Guide to Natural Farming and Sustainable Living.pdf/epub | ISBNCode: 1510702121

GET BOOK

The Ultimate Guide to Natural Farming and Sustainable Living - Nicole Faires Preview:

A beautiful, comprehensive guide to going green and living sustainably. Permaculture is an important but often misunderstood method of growing food and building homes in a manner that works with nature, rather than against it, to create beautiful, healthy, and useful gardens. Blending ecology, organic agriculture, green home design, appropriate technology, and biology can be confusing and overwhelming, but The Ultimate Guide to Natural Farming and Sustainable Living simplifies this vast field for practical application. This is a hands-on guide, taking the beginner through each step of the design process, so that anyone can apply permaculture principles to his or her life. While the principles are simple, the in-depth topics cover every aspect of permaculture, including: • building green homes and passive solar design • growing edible plant communities and forest gardens • using no-till and natural farming methods • creating microclimates for extended growing seasons • raising livestock with ecological foraging techniques This is a common-sense approach to sustainable living that creates a self-sufficient and low-effort home for the people that live there, whether in the city or the country. The Ultimate Guide to Natural Farming and Sustainable Living isn’t a philosophy book or a dissertation on theory. It is a step-by-step, complete guide to every aspect of permaculture..

Health & Fitness

Whole Grains | Shabir Ahmad Mir,Annamalai Manickavasagan,Manzoor Ahmad Shah

Whole Grains Pdf/ePub eBook Whole Grains Pdf ebook download. Number Downloads: 1580 | Ebook Reads: 1580 | File: Whole Grains.pdf/epub | ISBNCode: 1351104756

GET BOOK

Whole Grains - Shabir Ahmad Mir,Annamalai Manickavasagan,Manzoor Ahmad Shah Preview:

Whole grains play an important role in healthy diets, due to their potential role in minimizing the risk factors for several diseases. Thus the need for a comprehensive work that addresses all aspects of whole grain technology including processing, product development and nutrition values. This book covers the technological, nutritional and product development aspects of all whole grains including wheat, rice, barley, rye, sorghum, millet, maize, and oats among others. The book will review and summarize current knowledge in whole grains with the intent of being helpful to the food industry in the development of high-quality whole grain products. Key Features: Covers the technology for whole grain processing Promotes the utilization of whole grain products Provides the information about the nutritional components of whole grains Explores the health benefits of whole grains Presents the latest trends and safety concerns of whole grains The chapters include amaranth, barley, brown rice, buckwheat, maize, millets, oats, quinoa, rye, sorghum, and wheat. In addition, current trends in processing technology and product development for whole grains are explained in detail in a separate chapter. The last chapter deals with the food safety management of whole grains. Contributions from global experts in this field make this book a key reference material for all aspects of whole grains. This book is suitable for students, scientists, and professionals in food science, food engineering, food technology, food processing, product development, food marketing, nutrition and other health sciences..

Technology & Engineering

Biotechnology of Lactic Acid Bacteria | Fernanda Mozzi,Rául R. Raya,Graciela M. Vignolo

Biotechnology of Lactic Acid Bacteria Pdf/ePub eBook Biotechnology of Lactic Acid Bacteria Pdf ebook download. Number Downloads: 1210 | Ebook Reads: 1210 | File: Biotechnology of Lactic Acid Bacteria.pdf/epub | ISBNCode: 1118868374

GET BOOK

Biotechnology of Lactic Acid Bacteria - Fernanda Mozzi,Rául R. Raya,Graciela M. Vignolo Preview:

Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of omics tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerhouses in the food and medical industries. This second edition of Biotechnology of Lactic Acid Bacteria: Novel Applications addresses the major advances in the fields over the last five years. Thoroughly revised and updated, the book includes new chapters. Among them: The current status of LAB systematics; The role of LAB in the human intestinal microbiome and the intestinal tract of animals and its impact on the health and disease state of the host; The involvement of LAB in fruit and vegetable fermentations; The production of nutraceuticals and aroma compounds by LAB; and The formation of biofilms by LAB. This book is an essential reference for established researchers and scientists, clinical and advanced students, university professors and instructors, nutritionists and food technologists working on food microbiology, physiology and biotechnology of lactic acid bacteria..

Law

The Oxford Handbook of Intellectual Property Law | Rochelle C. Dreyfuss,Justine Pila

The Oxford Handbook of Intellectual Property Law Pdf/ePub eBook The Oxford Handbook of Intellectual Property Law Pdf ebook download. Number Downloads: 1099 | Ebook Reads: 1099 | File: The Oxford Handbook of Intellectual Property Law.pdf/epub | ISBNCode: 0191076104

GET BOOK

The Oxford Handbook of Intellectual Property Law - Rochelle C. Dreyfuss,Justine Pila Preview:

We live in an age in which expressive, informational, and technological subject matter are becoming increasingly important. Intellectual property is the primary means by which the law seeks to regulate such subject matter. It aims to promote innovation and creativity, and in doing so to support solutions to global environmental and health problems, as well as freedom of expression and democracy. It also seeks to stimulate economic growth and competition, accounting for its centrality to EU Internal Market and international trade and development policies. Additionally, it is of enormous and increasing importance to business. As a result there is a substantial and ever-growing interest in intellectual property law across all spheres of industry and social policy, including an interest in its legal principles, its social and normative foundations, and its place and operation in the political economy. This handbook written by leading academics and practitioners from the field of intellectual property law, and suitable for both a specialist legal readership and an intelligent but non-specialist legal and non-legal readership, provides a comprehensive account of the following areas: - The foundations of IP law, including its emergence and development in different jurisdictions and regions; - The substantive rules and principles of IP; and - Important issues arising from the existence and operation of IP in the political economy..

Technology & Engineering

Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation | C. Lacroix

Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation Pdf/ePub eBook Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation Pdf ebook download. Number Downloads: 1290 | Ebook Reads: 1290 | File: Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation.pdf/epub | ISBNCode: 0857090526

GET BOOK

Protective Cultures, Antimicrobial Metabolites and Bacteriophages for Food and Beverage Biopreservation - C. Lacroix Preview:

Consumers favour foods with fewer synthetic additives, but products must also be safe to eat and have a sufficiently long shelf-life. Biopreservation, the use of a product’s natural microflora and its antibacterial products for protection against pathogens and spoilage, is a method of growing interest for the safe production of high quality minimally-processed foods. This book provides an essential overview of key topics in this area. Initial chapters review central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components, existing commercial fermentates including nisin and natamycin and the potential of novel fermentates and bacteriophages to improve food safety. Part II concentrates on the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms in food animals and to modulate human gut microflora. Chapters in the final section of the book review biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit. A review of active packaging for food biopreservation completes the volume. Edited by a leading expert, Protective cultures, antimicrobial metabolites and bacteriophages for food and beverage biopreservation is a fundamental reference for researchers and food industry professionals working to ensure the safety of the food supply. Reviews the central aspects in food biopreservation, including the identification of new protective cultures and antimicrobial culture components Examines the use of protective cultures, bacteriocins and bacteriophages to control the carriage of pathogenic microorganisms Provides an overview of the biopreservation of different types of foods, including milk and dairy products, fermented meats, fresh seafood and fruit.

Science

Microorganisms in Sustainable Agriculture, Food, and the Environment | Deepak Kumar Verma,Prem Prakash Srivastav

Microorganisms in Sustainable Agriculture, Food, and the Environment Pdf/ePub eBook Microorganisms in Sustainable Agriculture, Food, and the Environment Pdf ebook download. Number Downloads: 1243 | Ebook Reads: 1243 | File: Microorganisms in Sustainable Agriculture, Food, and the Environment.pdf/epub | ISBNCode: 1771884800

GET BOOK

Microorganisms in Sustainable Agriculture, Food, and the Environment - Deepak Kumar Verma,Prem Prakash Srivastav Preview:

In agricultural education and research, the study of agricultural microbiology has undergone tremendous changes in the past few decades, leading to today’s scientific farming that is a backbone of economy all over the globe. Microorganisms in Sustainable Agriculture, Food, and the Environment fills the need for a comprehensive volume on recent advances and innovations in microbiology. The book is divided into four main parts: food microbiology; soil microbiology; environmental microbiology, and industrial microbiology and microbial biotechnology..

Science

Fermented Foods in Health and Disease Prevention | Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas

Fermented Foods in Health and Disease Prevention Pdf/ePub eBook Fermented Foods in Health and Disease Prevention Pdf ebook download. Number Downloads: 1869 | Ebook Reads: 1869 | File: Fermented Foods in Health and Disease Prevention.pdf/epub | ISBNCode: 0128025492

GET BOOK

Fermented Foods in Health and Disease Prevention - Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas Preview:

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity.

Science

Microorganisms and Fermentation of Traditional Foods | Ramesh C. Ray,Montet Didier

Microorganisms and Fermentation of Traditional Foods Pdf/ePub eBook Microorganisms and Fermentation of Traditional Foods Pdf ebook download. Number Downloads: 473 | Ebook Reads: 473 | File: Microorganisms and Fermentation of Traditional Foods.pdf/epub | ISBNCode: 1482223090

GET BOOK

Microorganisms and Fermentation of Traditional Foods - Ramesh C. Ray,Montet Didier Preview:

The first volume in a series covering the latest information in microbiology, biotechnology, and food safety aspects, this book is divided into two parts. Part I focuses on fermentation of traditional foods and beverages, such as cereal and milk products from the Orient, Africa, Latin America, and other areas. Part two addresses fermentation biolog.

Technology & Engineering

Microbial Cultures and Enzymes in Dairy Technology | Öztürko?lu Budak, ?ebnem,Akal, H. Ceren

Microbial Cultures and Enzymes in Dairy Technology Pdf/ePub eBook Microbial Cultures and Enzymes in Dairy Technology Pdf ebook download. Number Downloads: 351 | Ebook Reads: 351 | File: Microbial Cultures and Enzymes in Dairy Technology.pdf/epub | ISBNCode: 1522553649

GET BOOK

Microbial Cultures and Enzymes in Dairy Technology - Öztürko?lu Budak, ?ebnem,Akal, H. Ceren Preview:

Microorganisms are an integral part of the fermentation process in food products and help to improve sensory and textural properties of the products. As such, it is vital to explore the current uses of microorganisms in the dairy industry. Microbial Cultures and Enzymes in Dairy Technology is a critical scholarly resource that explores multidisciplinary uses of cultures and enzymes in the production of dairy products. Featuring coverage on a wide range of topics such as dairy probiotics, biopreservatives, and fermentation, this book is geared toward academicians, researchers, and professionals in the dairy industry seeking current research on the major role of microorganisms in the production of many dairy products..

Technology & Engineering

Fermented Beverages | Alexandru Grumezescu,Alina-Maria Holban

Fermented Beverages Pdf/ePub eBook Fermented Beverages Pdf ebook download. Number Downloads: 1468 | Ebook Reads: 1468 | File: Fermented Beverages.pdf/epub | ISBNCode: 0128157038

GET BOOK

Fermented Beverages - Alexandru Grumezescu,Alina-Maria Holban Preview:

Fermented Beverages, Volume Five, the latest release in The Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks. The book discusses processing techniques and microbiological methods for each classification, their potential health benefits, and overall functional properties. The book provides an excellent resource to broaden the reader’s understanding of different fermented beverages. It is ideal for research and development professionals who are working in the area of new products. Presents research examples to help solve problems and optimize production Provides recent technologies used for quality analysis Includes industry formulations for different beverages to increase productivity and innovation Includes common industry formulations to foster the creation of new products.

Technology & Engineering

Engineering Aspects of Cereal and Cereal-Based Products | Raquel de Pinho Ferreira Guine,Paula Maria dos Reis Correia

Engineering Aspects of Cereal and Cereal-Based Products Pdf/ePub eBook Engineering Aspects of Cereal and Cereal-Based Products Pdf ebook download. Number Downloads: 334 | Ebook Reads: 334 | File: Engineering Aspects of Cereal and Cereal-Based Products.pdf/epub | ISBNCode: 1439887039

GET BOOK

Engineering Aspects of Cereal and Cereal-Based Products - Raquel de Pinho Ferreira Guine,Paula Maria dos Reis Correia Preview:

Cereal food engineering has become increasingly important in the food industry over the years, as it plays a key role in developing new food products and improved manufacturing processes. Engineering Aspects of Cereal and Cereal-Based Products focuses on the recent growth in cereal technology and baked foods science, reviewing the latest updates in technological developments in agricultural cultivation and processing for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and properties, as well as technological abilities. The text discusses cereal production, which varies according to cultural practices, type of cereal, cultivar, and region. It also addresses transportation, storage, and cereal quality—important at every phase from harvest to production. Chapters cover technological operations such as wet and dry milling and extrusion, and they address particular processing operations that are subject to improvements, including bread and confectionary baking. The text also examines malting, rice processing, breakfast cereals, and pasta. In addition, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products. This book discusses the basic elements of cereal technology, from production to transformation, including the most important processing operations in cereal technology, with emphasis on the engineering aspects..