Traditional Fermented Food and Beverages for Improved Livelihoods Traditional the Diversification Booklets Are Not Intended to Be Technical ‘How to Do It’ Guidelines
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Alternative Fermentations
the best of ® ALTERNATIVE FERMENTATIONS Please note all file contents are Copyright © 2021 Battenkill Communications, Inc. All Rights Reserved. This file is for the buyer’s personal use only. It’s unlawful to share or distribute this file to others in any way including e-mailing it, posting it online, or sharing printed copies with others. MAKING MEAD BY BRAD SMITH ead, which is a fermented beverage made from honey, is one of the oldest alcoholic M beverages. Vessels found in China dating back to 7000 B.C. have organic compounds consistent with fermented honey and rice. Mead was the revered “nectar of the gods” in ancient Greece and the “drink of kings” throughout history, though it has faded to obscurity in modern times. For homebrewers, mead is a great addition to complement your other fermented offerings. Many of your guests may have never tasted a good quality mead or melomel (fruit mead), but almost everyone enjoys this sweet beverage. Using some modern methods, mead is also relatively easy and quick to make, and you can use equipment you already have on hand for homebrewing. MODERN MEADMAKING TECHNIQUES When I started homebrewing back in 1987, the fermentation of mead was a very slow process, taking 12 to 18 Photo by Charles A. Parker/Images Plus Parker/Images A. Charles by Photo months for a mead to fully ferment and age. Honey has antibacterial it highlights the flavor of the honey country may have additional variants. properties and is poor in nutrients, varietal itself. In the US, a lot of honey production particularly nitrogen, resulting in a The variety of honey and strength is still done by small, independent very slow fermentation. -
Perancangan Kemasan Brem Ariska Sebagai Camilan Khas Kota Madiun
perpustakaan.uns.ac.id digilib.uns.ac.id PERANCANGAN KEMASAN BREM ARISKA SEBAGAI CAMILAN KHAS KOTA MADIUN Disusun Guna Melengkapi dan Memenuhi Persyaratan Mencapai Gelar Sarjana Seni Rupa Program Studi Desain Komunikasi Visual Disusun oleh: Dyah Ayu Astari C0711010 PROGRAM STUDI DESAIN KOMUNIKASI VISUAL FAKULTAS SENI RUPA DAN DESAIN UNIVERSITAS SEBELAS MARET SURAKARTA 2015 commit to user i perpustakaan.uns.ac.id digilib.uns.ac.id PERSETUJUAN Tugas Akhir dengan judul PERANCANGAN KEMASAN BREM ARISKA SEBAGAI CAMILAN KHAS KOTA MADIUN Telah disetujui untuk dipertahankan di hadapan Tim Penguji TA Menyetujui, Pembimbing I Pembimbing II Hermansyah Muttaqin, S.Sn, M.sn Drs. Mohamad Suharto, M.Sn NIP.19711115 200604 1 001 NIP. 19561220 198603 1 003 Mengetahui, Koordinator Tugas Akhir Dr. Deny Tri Ardianto,S.Sn, Dipl. Art NIP.19790521 200212 1 002 commit to user ii perpustakaan.uns.ac.id digilib.uns.ac.id PENGESAHAN Konsep Karya Tugas Akhir PERANCANGAN KEMASAN BREM ARISKA SEBAGAI CAMILAN KHAS KOTA MADIUN Dinyatakan Lulus Ujian Tugas Akhir oleh Tim Penguji dalam Sidang Ujian Tugas Akhir Pada Hari Kamis, 2 Juli 2015 Tim Penguji, Ketua Sidang Ujian Tugas Akhir Drs. Putut H Pramono M.Si. Ph.D ( ) NIP. 19550612 19800 1 014 Sekretaris Sidang Ujian Tugas Akhir Esty Wulandari, S.Sos., M.Si ( ) NIP. 19791109 200801 2 015 Pembimbing 1 Tugas Akhir Hermansyah Muttaqin, S.Sn, M.sn ( ) NIP. 19711115 200604 1 001 Pembimbing 2 Tugas Akhir Drs. Mohamad Suharto, M.Sn. ( ) NIP. 19561220 198603 1 003 Mengetahui, Dekan Ketua Program Studi Fakultas Seni Rupa dan Desain S1 Desain Komunikasi Visual Drs. Ahmad Adib, M.Hum, Ph.D Dr. -
COCONUT Post-Harvest Operations
COCONUT Post-harvest Operations - Post-harvest Compendium COCONUT: Post-harvest Operations Organisation: Asian and Pacific Coconut Community (APCC) www.apcc.org.sg Author: P.G.Punchihewa and R.N. Arancon Edited by AGSI/FAO: Danilo Mejia (Technical), Beverly Lewis (Language & Style), Last reviewed: 14/10/1999 Contents 1. Introduction ........................................................................................................................ 2 1.1 Economic and Social Impact of Coconut..................................................................... 2 1.2 World Trade ................................................................................................................. 5 1.3 Primary Products .......................................................................................................... 6 1.4 Secondary and derived product .................................................................................. 12 1.5 Requirements for Export and Quality Assurance ...................................................... 22 2. Post-Production Operations ............................................................................................. 24 2.1 Pre-Harvest Operations .............................................................................................. 24 2.2 Harvesting .................................................................................................................. 24 2.3 Copra Processing ...................................................................................................... -
Microorganisms in Fermented Foods and Beverages
Chapter 1 Microorganisms in Fermented Foods and Beverages Jyoti Prakash Tamang, Namrata Thapa, Buddhiman Tamang, Arun Rai, and Rajen Chettri Contents 1.1 Introduction ....................................................................................................................... 2 1.1.1 History of Fermented Foods ................................................................................... 3 1.1.2 History of Alcoholic Drinks ................................................................................... 4 1.2 Protocol for Studying Fermented Foods ............................................................................. 5 1.3 Microorganisms ................................................................................................................. 6 1.3.1 Isolation by Culture-Dependent and Culture-Independent Methods...................... 8 1.3.2 Identification: Phenotypic and Biochemical ............................................................ 8 1.3.3 Identification: Genotypic or Molecular ................................................................... 9 1.4 Main Types of Microorganisms in Global Food Fermentation ..........................................10 1.4.1 Bacteria ..................................................................................................................10 1.4.1.1 Lactic Acid Bacteria .................................................................................11 1.4.1.2 Non-Lactic Acid Bacteria .........................................................................11 -
Calvados & Other Fruit Spirits
CALVADOS & OTHER FRUIT SPIRITS There are a lot of different types of fruit based spirits all over the world, most are not particularly famous or consumed other than in the producing country itself, except for the Calvados which goes worldwide. France is the producer of this apple brandy that we call Calvados which will be the primary focus of this section. You might also have come across applejack from North America or other versions of fruit spirits based on cherries, raspberries, pears, plums etc. In short you can base a fruit spirit (brandy) on any kind of fruit and most have been tried and many have very, very old traditions within their country of origin. Calvados Calvados is a fruit spirit produced in northern France where grapes are having a hard time to grow but apples and pears thrive. Calvados is an apple distillate (sometimes with a small addition of pear) and is regulated in French law. In contrast to Cognac and Armagnac which only has one appellation each, Calvados actually has three "Appellation d'origine controlee"; AOC Calvados, AOC Calvados Pays d'Auge and AOC Calvados Domfrontais. Let's break it down below. AOC Calvados Either pot still or copper double-column stills are allowed to be used. Must be aged for at least two years on oak. Accounts for around 70% of the total production of Calvados. AOC Calvados Pays d'Auge Pot stills are to be used exclusively. The fermentation process must be at least 6 weeks contributing to its complex flavour. Must be aged for at least two years on oak. -
Great Food, Great Stories from Korea
GREAT FOOD, GREAT STORIE FOOD, GREAT GREAT A Tableau of a Diamond Wedding Anniversary GOVERNMENT PUBLICATIONS This is a picture of an older couple from the 18th century repeating their wedding ceremony in celebration of their 60th anniversary. REGISTRATION NUMBER This painting vividly depicts a tableau in which their children offer up 11-1541000-001295-01 a cup of drink, wishing them health and longevity. The authorship of the painting is unknown, and the painting is currently housed in the National Museum of Korea. Designed to help foreigners understand Korean cuisine more easily and with greater accuracy, our <Korean Menu Guide> contains information on 154 Korean dishes in 10 languages. S <Korean Restaurant Guide 2011-Tokyo> introduces 34 excellent F Korean restaurants in the Greater Tokyo Area. ROM KOREA GREAT FOOD, GREAT STORIES FROM KOREA The Korean Food Foundation is a specialized GREAT FOOD, GREAT STORIES private organization that searches for new This book tells the many stories of Korean food, the rich flavors that have evolved generation dishes and conducts research on Korean cuisine after generation, meal after meal, for over several millennia on the Korean peninsula. in order to introduce Korean food and culinary A single dish usually leads to the creation of another through the expansion of time and space, FROM KOREA culture to the world, and support related making it impossible to count the exact number of dishes in the Korean cuisine. So, for this content development and marketing. <Korean Restaurant Guide 2011-Western Europe> (5 volumes in total) book, we have only included a selection of a hundred or so of the most representative. -
The 9Th Annual Great Lakes International Cider & Perry
The 9th Annual Great Lakes International Cider & Perry Competition March 23, 2014 St. Johns, Michigan Results Analysis Eric West Competition Registrar GLINTCAP 2014 Medalists A-Z Noncommercial Division Alan Pearlstein - Michigan Apple Anti-Freeze New England Cider Silver Commerce Township Table Cider Common Cider Silver Andrew Rademacher - Michigan Tin Man Hard Cider Specialty Cider & Perry Bronze Andrew Schaefer - Michigan Rome Crab Common Cider Silver Spy Turley Common Cider Silver Crab Common Cider Bronze Bill Grogan - Wisconsin Northern Dragon Wood Aged Cider & Perry Bronze C. Thomas - Pennsylvania Gilbert + Hale Common Cider Bronze Charlie Nichols - Michigan Black Moon Raspberry Mead Other Fruit Melomel Bronze Char Squared Raspberry Hard Apple Cider Fruit Cider Bronze Staghorn Moon Spiced Hard Apple Cider Specialty Cider & Perry Bronze Charlie Nichols & Joanne Charron - Michigan Staghorn Moon Raspberry Hard Apple Cider Fruit Cider Bronze Chris McGowan - Massachusetts Applewine Applewine Bronze Cherry Cider Specialty Cider & Perry Bronze Rum Barrel Cider New England Cider Bronze Christopher Gottschalk - Michigan Leo Hard Cider Specialty Cider & Perry Bronze Claude Jolicoeur - Quebec Cidre de Glace Intensified (Ice Cider) Silver Colin Post - Minnesota Deer Lake - SM Common Cider Silver Deer Lake - Lalvin Common Cider Bronze Deer Lake - WL/Wy Mix Common Cider Bronze Great Lakes Cider & Perry Association Page 2 www.greatlakescider.com GLINTCAP 2014 Medalists A-Z Noncommercial Division David Catherman & Jeff Biegert - Colorado Red Hawk -
BJCP Exam Study Guide
BJCP BEER EXAM STUDY GUIDE Last Revised: December, 2017 Contributing Authors: Original document by Edward Wolfe, Scott Bickham, David Houseman, Ginger Wotring, Dave Sapsis, Peter Garofalo, Chuck Hanning. Revised 2006 by Gordon Strong and Steve Piatz. Revised 2012 by Scott Bickham and Steve Piatz. Revised 2014 by Steve Piatz Revised 2015 by Steve Piatz Revised 2017 by Scott Bickham Copyright © 1998-2017 by the authors and the BJCP CHANGE LOG January-March, 2012: revised to reflect new exam structure, no longer interim May 1, 2012: revised yeast section, corrected T/F question 99 August, 2012: removed redundant styles for question S0, revised the additional readings list, updated the judging procedure to encompass the checkboxes on the score sheet. October 2012: reworded true/false questions 2, 4, 6, 8, 13, 26, 33, 38, 39, 42, and 118. Reworded essay question T15. March 2014: removed the Exam Program description from the document, clarified the wording on question T13. October 2015: revised for the 2015 BJCP Style Guidelines. February, 2016: revised the table for the S0 question to fix typos, removed untested styles. September-October, 2017 (Scott Bickham): moved the BJCP references in Section II.B. to Section I; incorporated a study guide for the online Entrance exam in Section II; amended the rubric for written questions S0, T1, T3, T13 and T15; rewrote the Water question and converted the rubrics for each of the Technical and Brewing Process questions to have three components; simplified the wording of the written exam questions’ added -
Aspergillus Oryzae in Solid-State and Submerged Fermentations Progress Report on a Multi-Disciplinary Project
FEMS Yeast Research 2 (2002) 245^248 www.fems-microbiology.org Aspergillus oryzae in solid-state and submerged fermentations Progress report on a multi-disciplinary project Rob te Biesebeke a;b, George Ruijter a;e, Yovita S.P. Rahardjo a;c, Marisca J. Hoogschagen a;c, Margreet Heerikhuisen b, Ana Levin a;b, Kenneth G.A. van Driel a;d, Maarten A.I. Schutyser a;c, Jan Dijksterhuis a;d, Yang Zhu b, Frans J. Weber a;c, Willem M. de Vos a;e, Kees A.M.J.J. van den Hondel b, Arjen Rinzema a;c, Peter J. Punt a;b;Ã a Wageningen Centre for Food Sciences, P.O. Box 557, 6700 AN Wageningen, The Netherlands b TNO Nutrition and Food Research Institute, P.O. Box 360, Utrechtseweg 48, 3700 AJ Zeist, The Netherlands c Wageningen University, Food and Bioprocess Engineering group, P.O. Box 8129, 6700 EV Wageningen, The Netherlands d ATO B.V., P.O. Box 17, 6700 AA Wageningen, The Netherlands e Wageningen University, Laboratory of Microbiology, Hesselink van Suchtelenweg 4, 6703 CT Wageningen, The Netherlands Received 3 September 2001; received in revised form 1 February 2002; accepted 5 March 2002 First published online 24 April 2002 Abstract We report the progress of a multi-disciplinary research project on solid-state fermentation (SSF) of the filamentous fungus Aspergillus oryzae. The molecular and physiological aspects of the fungus in submerged fermentation (SmF) and SSF are compared and we observe a number of differences correlated with the different growth conditions. First, the aerial hyphae which occur only in SSFs are mainly responsible for oxygen uptake. -
Development, Social Change and Environmental Sustainability
DEVELOPMENT, SOCIAL CHANGE AND ENVIRONMENTAL SUSTAINABILITY PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON CONTEMPORARY SOCIOLOGY AND EDUCATIONAL TRANSFORMATION (ICCSET 2020), MALANG, INDONESIA, 23 SEPTEMBER 2020 Development, Social Change and Environmental Sustainability Edited by Sumarmi, Nanda Harda Pratama Meiji, Joan Hesti Gita Purwasih & Abdul Kodir Universitas Negeri Malang, Indonesia Edo Han Siu Andriesse Seoul National University, Republic of Korea Dorina Camelia Ilies University of Oradea, Romania Ken Miichi Waseda Univercity, Japan CRC Press/Balkema is an imprint of the Taylor & Francis Group, an informa business © 2021 selection and editorial matter, the Editors; individual chapters, the contributors Typeset in Times New Roman by MPS Limited, Chennai, India The Open Access version of this book, available at www.taylorfrancis.com, has been made available under a Creative Commons Attribution-Non Commercial-No Derivatives 4.0 license. Although all care is taken to ensure integrity and the quality of this publication and the information herein, no responsibility is assumed by the publishers nor the author for any damage to the property or persons as a result of operation or use of this publication and/or the information contained herein. Library of Congress Cataloging-in-Publication Data A catalog record has been requested for this book Published by: CRC Press/Balkema Schipholweg 107C, 2316 XC Leiden, The Netherlands e-mail: [email protected] www.routledge.com – www.taylorandfrancis.com ISBN: 978-1-032-01320-6 (Hbk) ISBN: 978-1-032-06730-8 (Pbk) ISBN: 978-1-003-17816-3 (eBook) DOI: 10.1201/9781003178163 Development, Social Change and Environmental Sustainability – Sumarmi et al (Eds) © 2021 Taylor & Francis Group, London, ISBN 978-1-032-01320-6 Table of contents Preface ix Acknowledgments xi Organizing committee xiii Scientific committee xv The effect of the Problem Based Service Eco Learning (PBSEcoL) model on student environmental concern attitudes 1 Sumarmi Community conservation in transition 5 W. -
Health Benefits of Fermented Foods and Beverages
Food & Culinary Science TAMANG Health Benefits of Fermented Foods and Beverages Health Benefits Health Benets of Fermented Foods and Beverages discusses the functionality and myriad health benets of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benet to nutritional value and long-term health. Exploring a range of fermented food Health Benefits products from yogurt to tempeh to wine, the book details probiotic activity, degradation of anti-nutritive compounds, and the conversion of substrates into consumable products with enhanced avor and aroma. The diversity of functional microorganisms in fermented foods and beverages of of consists of bacteria, yeasts, and fungi. The most remarkable aspect is the Fermented Foods biological functions and the enhanced health benets due to functional Fermented Foods microorganisms associated with them. Written by a host of international experts, the book highlights the microorganisms in fermented foods and beverages of the world. It collates information based on research articles and and review papers investigating the different health-promoting benets Beverages such as antioxidant functions, allergic reactions suppression, and overall digestion improvement. Possible health benets of fermented foods and beverages include preven- E D I T E D B Y tion of cardiovascular disease, cancer, hepatic disease, gastrointestinal disorders and inammatory bowel disease, hypertension, thrombosis, osteoporosis, allergic reactions, and diabetes. In addition, increasing the JYOTI PRAKASH TAMANG synthesis of nutrient, reducing obesity, increasing immunity, and alleviating lactose intolerance as well as anti-aging and therapeutic values/medicinal and values are among health-related effects attributed to fermented foods. -
Cider and Fruit Wine
Dosage Product Description Application (g or mL per 100 kg/L) Dry selected pure yeast for clean Oenoferm® Cider, German Apfelwein 20 – 30 Cider fermentation Oenoferm® Bio Organic pure yeast Cider, mead, red fruit wines 20 – 40 Oenoferm® Yeast Fast-fermenting Bayanus yeast Cider/Perry 20 – 30 Freddo and fruit Oenoferm® Fast-fermenting hybrid yeast Cider, mead, fruit wine 20 – 30 X-treme ® See product VitaDrive F3 Yeast activator Rehydration data sheet Vitamon® Liquid Liquid yeast nutrition Continuous dosage during fermentation Up to 200 wine Vitamon® Plus Nutrition complex Cider fermentation 20 – 100 VitaFerm® Ultra F3 Multi-nutrition complex Difficult to ferment media 30 – 40 Yeast nutrition VitaFerm® Bio Deactivated organic yeast Yeast nutrition for organic fruit wine 30 – 40 Kadifit Potassium metabisulphite, powder Oxidation prevention and microbiological stabilisation 5 – 25 Solution Sulfureuse P15 Liquid SO2, 15% SO2 Oxidation prevention and microbiological stabilisation 5.5 – 55 Blancobent UF Special bentonite, no particles Fining, in-line stabilisation in crossflow filter systems 5 – 200 FloraClair®/LittoFresh® Vegetable fining protein Tannin adsorption, fining 10 – 40 Tannivin® Galléol Fully hydrolysable tannin from oak galls Beverage fining and flavour enhancement 3 – 20 Tannivin® Structure Oenological tannin from quebracho Improved structure and oxidation prevention 3 – 20 Granucol® GE Granulated activated plant charcoal Adsorption of bitter notes 30 – 150 Ercarbon SH Powdered plant charcoal Odour and flavour harmonisation 30