biotechnology harperresource bioseparations microorganisms

books:

The Complete Joy of Homebrewing Third Edition (Harperresource Book)

69 reviews
Charles Papazian

Harper Paperbacks, 2003

Good Book, Great Deal
This is a pretty concise atlas for the price of it being used. My daughter and I look through the maps quite often, and I am able to show her many points on the globe that she sees on TV. We love the information in this book.

Fermented Beverage Production, Second Edition

4 reviews
Andrew G. H. Lea, John R. Piggott

Springer, 2003

A must have for anyone interested in production of spirits or wine/beer products
This is possibly the most comprehensive book on the subject of fermented beverages, but more than that also does a fantastic job on distilled spirits as well. From the chemistry of yeast fermentation, to the sugar content of various must substrates, to gas chromatographs of spirits after distillation it truly covers a massive amount of material. I am a researcher, working in the spirits field ...

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, ...

32 reviews
The Gardeners and Farmers of Centre Terre Vivante

Chelsea Green Publishing, 2007

Love it!
My wife and I are going through the book now. My grandmother was French/German and I remember seeing a lot of the methods described in the book used by her. I'd highly recommend the book. I do, however, have a question and it concerns preserving corn with slaked lime. Though not stated the method implies the preservation of sweet corn. How would slaking be done with sweet corn? I've found ...

Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation

22 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 ...

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

89 reviews
Sandor Ellix Katz

Chelsea Green Publishing, 2003

A Great Read, Adventurous Fermentation Ideas
I had no idea what I was getting into when I ordered this book - I had just seen a number of very positive comments on it around the Web. What a delight! Sandor is an interesting character who brings his new-found zeal in life to his experiments with fermented food... Living in an intentional community, he has space and time to explore all sorts of ways of fermentation, and he does so in a ...

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

105 reviews
John J. Palmer

Brewers Publications, 2006

Fantastic book!
The book was recommended by many people and I can see why. It's great for anyone starting out brewing or for someone who is trying to make the next step to partial mash or all grain. There is a wealth of technical knowledge as well as the get down to it to make beer kind of knowledge. It was recommended to me and I'll recommend it to you! You won't be disappointed!

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 ...

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

3 reviews
Dave Sutula

Brewers Publications, 1999

Great Mild Ale History and Style Description
While traveling in the UK years ago I entered a pub and asked the publican to pour me one of his best. He poured me a mild ale. I was really surprised. It had a wonderful flavor and wasn't at all mild. Ever since then I've been hunting for another purveyor of mild ales. It's not a type of ale pursued by the American brewing establishment. At last, this book presents the history of mild ales ...

The Homebrewer's Companion

16 reviews
Charles Papazian

Harper Paperbacks, 2003

Absolutely Crucial
I have read "The Complete Joy of Homebrewing" and was extremely impressed with it and was equally impressed with this book. It is more in depth and detailed than the previous and covers more issues. Highly recommend it.

Vinegars of the World

Springer, 2009

The importance of vinegars goes far beyond their merely economic aspect: they are in fact the result of environmental resources and culture, of tradition and science. The origin of vinegar is lost in the dawn of human history, together with the beginning of agriculture and the discovery of alcoholic fermentation of fruits, cereals and vegetables. This book, written by experts and scientists working in the field and enriched by several images and ...

Biology of Microorganisms on Grapes, in Must and in Wine

1 review
Helmut König

Springer, 2009

An index full of bugs!
There are few good text books dealing with microorganisms associated with viticulture and winemaking. I expected that this publication would be one of them. Unfortunately this was not the case. While individual chapters are, in general, well presented and readable, the INDEX is woefully inaccurate. Few buyers of text books read the book from cover to cover. Because of specific interests, readers ...

Nutritional Ecology of the Ruminant (Comstock Book)

4 reviews
Peter J. Van Soest

Comstock Publishing, 1994

bacterian action and sinergics effects x fungi & protozoas
all mechanismic in rumem about micoorganism and the actions by they in absorptions in rumen wall. Nitrogen cicle and use by micoorg. How much micoorgan. and proportions are necessary to animal production without bypass protein and within it. Modifications in vilous and microvilo. and ruminal papilas ... (cells absorption of volatil fat acids..) mutation in genetic bacterians... selections in ...

The Art of Making Fermented Sausages

11 reviews
Stanley Marianski, Adam Marianski

Outskirts Press, 2008

Great book
The book is great. Very technical, yet understandable in plain English. Not sure how soon I will be fermenting sausage but I am sure this book will make it possible. Living in Hawaii has it's drawbacks as far as sausage making goes because the temperature rarely drops below 65 degrees Fahrenheit.(If you could call that a draw back---Sorry to my family in Minnesota) This book provided the ...

Fermentation and Biochemical Engineering Handbook, 2nd Ed., Second Edition: Principles, Process Design and ...
Henry C. Vogel, Celeste C. Haber

William Andrew, 2007

This is a well-rounded handbook of fermentation and biochemical engineering presenting 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, and operation are stressed. Theory is ...

Handbook of Fermented Meat and Poultry

1 review

Wiley-Blackwell, 2007

Handbook of Fermented Meat and Poultry-the textbook for a professional sausage maker.
This is a large one volume professional reference on fermented meat and poultry. The book consists of fifty chapters, each written by a well known and respected authority in a particular field. This is a collaborative effort composed by the internationally respected editorial team and the book is an authoritative reference on the subject. The book covers topics like Meat Fermentation Worldwide: ...

Principles of Fermentation Technology, Second Edition

2 reviews
P F STANBURY, S. 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 ...

Process Scale Bioseparations for the Biopharmaceutical Industry (Biotechnology and Bioprocessing)

1 review

CRC Press, 2006

Great Industrial Supplement to Scopes
This is a nice book for those in the industry or students wanting to see how the theories presented in Scopes' "Protein Purification" (or similar) are implemented at larger scales. The book is organized topically so you can jump from one to the other out of order if you like. The chapters on "Modes of Preparatory Chromatography" (esp. the treatment of HIC), "Screening of Chromatographic ...

Current Developments in Solid-state Fermentation

Springer, 2008

Over the period of last two decades, there has been significant resurgence in solid-state fermentation due to the numerous benefits it offers, especially in the engineering and environmental aspects. SSF has shown much promise in the development of several bioprocesses and products. This resurgence gained further momentum during the last 5-6 years with the developments in fundamental and applied aspects. A good deal of information has been ...

Brewing Yeast and Fermentation

1 review
Chris Boulton, David Quain

Wiley-Blackwell, 2006

Just a warning to anyone thinking of buying this book
I would have enjoyed reading this book, I'm sure, but I never got the chance! Buy this book, but do not buy any book from SBD!! They are a worthless seller and will not deliver on their obligation!!

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