microbiology biotechnology nutraceuticals

books:

11 reviews
Charles Papazian

Collins Living, 2003

Great stuff
Excellent follow-up to the Joy of Homebrewing. Learned quite a few things that have saved me a lot of headaches during the brewing process.

The Complete Joy of Homebrewing Third Edition (Harperresource Book)

45 reviews
Charles Papazian

Collins Living, 2003

Excellent
This book is great. The authors easy to follow instructions make homebrewing simple and easy, anyone can do it.

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

54 reviews
Sandor Ellix Katz

Chelsea Green Publishing Company, 2003

The Health Superstar
This is a wonderful book for anyone who is interested in building their health to a high level. Sandor Katz writes in a fun, insightful way, to bring the history and health giving properties to this subject, and all the ways to produce fermented foods. As a person who does ferment a few foods, I am now inspired to expand my ferments. I highly recommend this book to anyone who is curious about the ...

How to Brew: Everything You Need To Know To Brew Beer Right The First Time

61 reviews
John J. Palmer

Brewers Publications, 2006

Just buy it already - worth every cent.
Reviewer who states this book is "very basic" is WAY, WAY, whacked. This is without a doubt the best home brewing book to start with and you will come back and reference it often after brewing for a while. Exensively covers many ares of homebrewing. It will answer just about any question you will have. Palmer knows beer inside and out and explains everything clearly and concisely.

Pale Ale, Revised: History, Brewing, Techniques, Recipes (Classic Beer Style Series, 1)

6 reviews
Terry Foster

Brewers Publications, 1999

Very well done
Any homebrewer that enjoys making and drinking pale ales needs this book. As an avid reader of the Classic Beer Styles Series, I feel that the author has taken some of the best aspects of the previous 15 books and combined it all into one, making this one of the most useful in the series. The second edition of the book is a tremendous improvement over the first. The book is longer than ...

Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, ...

13 reviews
The Gardeners and Farmers of Centre Terre Vivante

Chelsea Green Publishing, 2007

A very useful book, that calls to mind grandmas of the world!
I ordered this book a bit over a month ago. I received it very promptly and read it front to back the same day. I was totally amazed by the varied methods of preserving- from using root cellaring to fermenting to using salt and oils and even making jams and jellies! This book is teaching me a lot of methods that I remember my grandmother telling me and my cousins about. Up til now they were lost ...

Principles of Fermentation Technology

1 review
Peter F. Stanbury, Stephen J. Hall, ...

Butterworth-Heinemann, 1999

The "bible" of fermentation
This book is a must for people interested in fermentation technology and bioprocess engineering. It covers a wide variety of topics: from microbial screening to effluent treatment. In between all the aspects of fermentation are covered: inoculum, sterilization, media development, monitoring and control, aeration and agitation, fermenter vessels and design, downstream processing, economics. I ...

Mild Ale: History, Brewing, Techniques, Recipes (Classic Beer Style Series, 15)

3 reviews
Dave Sutula

Brewers Publications, 1999

A great historical account
I didn't know that mild ale was such an important beer style throughout the whole of history. Kudos to Sutula for such a fine historical and practical account of mild ale brewing. This is a must read for english beer enthusiasts and brewers.

Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation

19 reviews
Stephen Harrod Buhner

Siris Books, 1998

Liberating! The Greatest Book on Brewing "Beers"
This book takes the reader to places most homebrew books never dare or dream to go. Most homebrew books are a rehash of boring methods, and recipes. This is NOT one of those books. This book brings brewing back to its human level. It tells the tales of people around the world and the methods they have used since before most of the cultures could write. Making fermented drinks is a prehistoric ...

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

313 reviews
Sally Fallon

NewTrends Publishing, Inc., 1999

The title of the book says it all
This cookbook offers a way of food preparation to aspire to but never reach. It offers simple preparation tips and is filled with interesting tid-bits about the history of cooking and diets. I recommend this book to everyone on earth.

Fermentation Microbiology and Biotechnology, Second Edition (No Series)

CRC, 2006

Retaining valuable information from the first edition, including fermentation kinetics and flux control analysis, this new edition addresses numerous topics that have risen to importance. New chapters explore the production of primary and secondary metabolites such as amino acids, nucleotides, and vitamins, as well as antibiotics, immunosuppressants, and anti-tumor agents. The authors examine advances in enzymes and co-factor engineering, cell ...

Truly Cultured: Rejuvenating Taste, Health and Community with Naturally Fermented Foods
Nancy Lee Bentley

Two Pie Radians, 2008

Truly Cultured is a first, a full spectrum feast on culturing. It is much more than just its "cookbook and nourishment guide" cover tag. This groundbreaking treasury digests and capsules the essence and mystery as well as the how-to's and health benefits of our most ancient, vital and treasured foods. It looks at the world of fermentation in a new light using a wider perspective. -- It is a secret missing link; a key to real eating enjoyment, ...

Bavarian Lager: Beerhall Helles History, Brewing Techniques, Recipes (Classic Beer Style Series, 17.)

3 reviews
Horst Dornbusch

Brewers Publications, 2000

My favorite book in this series.
The various books in the Classic Beer Style series are as mixed of a bag as their subjects. While each makes an effort to provide a bit of a history lesson, some technical background and a few recipes for the homebrewer, each author seems to have been pretty much left to work out the details. As a result, some examples got lost by being muddled with too much history, too many technical details or ...

Fermentation and Biochemical Engineering Handbook: Principles, Process Design, and Equipment
Henry C. Vogel, Celeste C. Todaro

Noyes Publications, 1996

This second edition is a well-rounded, up-to-date handbook of fermentation and biochemical engineering presenting the latest techniques for the commercial production of chemicals and pharmaceuticals via fermentation. Emphasis is given to unit operations fermentation, separation, purification, and recovery. Principles, process design, and equipment are detailed. Environment aspects are covered. The practical aspects of development, design, ...

Fermented Beverage Production, Second Edition
Andrew G. H. Lea, John R. Piggott

Springer, 2003

Fermented Beverage Production, Second Edition is an essential resource for any company producing or selling fermented alcoholic beverages. In addition it would be of value to anyone who needs a contemporary introduction to the science and technology of alcoholic beverages. This authoritative volume provides an up-to-date, practical overview of fermented beverage production, focusing on concepts and processes pertinent to all fermented alcoholic ...

Truly Cultured: Rejuvenating Taste, Health and Community With Naturally Fermented Foods
Nancy Lee Bentley

Two Pie Radians, 2008

Truly Cultured is a first, a full spectrum feast on culturing. It is much more than just its "cookbook and nourishment guide" cover tag. This groundbreaking treasury digests and capsules the essence and mystery as well as the how-to's and health benefits of our most ancient, vital and treasured foods. It looks at the world of fermentation in a new light using a wider perspective. It is a secret missing link; a key to real eating enjoyment, ...

Home Brewer's Gold: Priz

1 review
Charles Papazian

William Morrow Cookbooks, 1997

Recipes (and Stories) of Great Beers
If this book were simply a collection of recipes for beers which won the 1996 World Beer Cup, it would be an interesting and valuable resource. But it's also an entertaining set of stories about these world-class beers, too. And everything is written in the inimitable Papazian style. From time to time, the author waxes poetic (as he has been known to do in his other writings). In his ...

Practical Fermentation Technology

Wiley, 2008

A hands-on book which begins by setting the context;- defining 'fermentation' and the possible uses of fermenters, and setting the scope for the book. It then proceeds in a methodical manner to cover the equipment for research scale fermentation labs, the different types of fermenters available, their uses and modes of operation. Once the lab is equipped, the issues of fermentation media, preservation strains and strain improvement strategies ...

Solid-State Fermentation Bioreactors: Fundamentals of Design and Operation

Springer, 2006

This concise professional reference provides a fundamental framework for the design and operation of solid-state fermentation bioreactors, enabling researchers currently working at laboratory scale to scale-up their processes. After surveying the main bioreactor types currently used in solid-state fermentation, it focuses on the mathematical modeling of bioreactors, which is covered in three parts. Firstly, the book shows how to plan a research ...

Handbook of Fermented Functional Foods, Second Edition (Functional Foods and Nutraceuticals)

Taylor & Francis, 2008

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, ...

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