Food technology

The Fermenter's Almanac is a comprehensive guide that explores the fascinating world of fermentation, showcasing a wide range of authentic and adapted techniques using seasonal and homegrown ingredients. This book aims to bridge the gap between professional kitchens and home kitchens, providing readers with practical knowledge and inspiring recipes to unlock incredible flavors, enhance nutrition, improve gut health, and foster a deeper connection to food. The health benefits of fermented foods have long been celebrated, and this title provides an introduction to wild cultures and how to harness them in your home kitchen. Delving into the historical roots of fermentation, The Fermenter's Almanac will explore traditional methods from across cultures and continents. With step-by-step instructions and photography, this practical guide to fermentation takes a seasonal approach, ensuring that your cabinets are stocked with gut-boosting bacteria all year round, along with recipes on how best

As a result of the recent international agreements on the use of Risk Analysis framework, international organization and governments have adopted risk assessment as a science-based process to ensure f

First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as

Since the publication of the first edition in 2014, the whisky industry has continued to change. This book provides the reader with an overview of the latest academic research and industry best practi

This step-by-step photographic guide teaches small-scale farmers and poultry raisers everything they need to know to safely and humanely slaughter and butcher chickens.The space, setup, and equipment

Ai Hisano exposes how corporations, the American government, and consumers shaped the colors of what we eat and even the colors of what we consider “natural,” “fresh,” and “wholesome.”The yellow of ma