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Handbook of Indigenous Foods Involving Alkaline Fermentation
details the basic approaches of alkaline fermentation, provides a
brief history, and offers an overview of the subject. Devoted
exclusively to alkaline-fermented foods (AFFs), this text includes
contributions from experts from around the globe. It discusses the
diversity of indigenous fermented foods involving an alkaline
reaction, as well as the taxonomy, ecology, physiology, and
genetics of predominant microorganisms occurring in AFFs. Presented
in nine chapters, the book explains how microorganisms or enzymes
transform raw ingredients into AFFs. It discusses the safety
aspects of AFFs, and considers the challenges associated with the
technological aspects in modernizing AFFs. It stresses the
significance of the microbiological and biochemical processes in
the fermentations, as well as the factors that influence the
development of the characteristic microbiota, and the biochemical
and organoleptic changes induced by them. It also proposes
solutions, discusses the value of AFFs and related dominant
microorganisms, and assesses the future of AFFs. The authors
highlight commonly known foods and beverages of plant and animal
origin. They provide insight into the manufacture, chemical and
microbiological composition, processing, and compositional and
functional modifications taking place as a result of microbial and
enzyme effects. The text examines safety, legislation, traditional
and industrialized processes, as well as new product development,
and opportunities for developing commodities from Africa, Asia,
Europe, Latin America, and the Middle East. In addition, it also
assesses the value of food processing by-products, biotechnology,
and engineering of solid-state processes, modern chemical and
biological analytical approaches to safety, and health and consumer
perception. Focuses on how fermentation of food remains an
important aspect of food processing Describes how fermentation of
food contributes to its preservation Details how fermented food
gets its flavor from microbial and enzymatic modifications of food
components such as sugars, fats, and proteins Handbook of
Indigenous Foods Involving Alkaline Fermentation offers insight
into the microbiology and chemistry of the fermentation processes.
This book serves graduate students and researchers of food science
and technology, nutrition and dietetics, food microbiology, and
related areas.
Signals and Systems: Analysis Using Transform Methods and MATLAB
(R) has been extensively updated, while retaining the emphasis on
fundamental applications and theory. The text includes a wealth of
exercises, including drill exercises, and more challenging
conceptual problems. McGraw-Hill's Connect, is also available as an
optional, add on item. Connect is the only integrated learning
system that empowers students by continuously adapting to deliver
precisely what they need, when they need it, how they need it, so
that class time is more effective. Connect allows the professor to
assign homework, quizzes, and tests easily and automatically grades
and records the scores of the student's work. Problems are
randomized to prevent sharing of answers an may also have a
"multi-step solution" which helps move the students' learning along
if they experience difficulty.
The United Nations Environment Programme (UNEP) has sponsored a
programme of intensive research into the primary productivity of
grass ecosystems in both the tropics and subtropics, resulting in
this book. It therefore represents the first internationally
integrated study of bio-productivity since the International
Biological Programme (IBP) of the early 1970s. The large
international team of scientists sponsored by UNEP identified five
different grassland ecosystems, determining their levels of
productivity as well as the effect of climatic variation on primary
production and photosynthesis. The methods and results described
indicate a three to ten-fold increase in estimates of productivity
from the IBP figures, raising implications for a number of
important questions such as: the understanding of how carbon is
cycled, the environmental impact of removing grasslands, assessment
of these ecosystems as genetic resources of productive grasses,
assessing the impact of rising carbon dioxide levels in the
atmosphere, and establishing ground truth data for remote sensing
of grassland productivity. This book provides a comprehensive
assessment of an extremely important but under-researched biome. It
should be of interest to a wide range of environmental scientists,
including ecologists, atmospheric scientists, biogeographers, and
environmental physiologists.
This is a Journal comprising papers written by the lecturers in the
Free Church of Scotland (Continuing) Seminary located at Westhill
Church, Inverness, Scotland. These have been prepared from the
perspective of the Historic Reformed Protestant Faith to which the
Seminary and its lecturers are committed. The purpose of the
Seminary is to maintain the principles of the Reformation faith in
doctrine, worship, church government and discipline. The Journal is
intended to provide stimulating and challenging material which will
advance a greater understanding of the Biblical evangelical faith
and encourage the practice of godliness. It is aimed at students in
theology, preachers and pastors as well as interested lay persons.
The desire is for faithfulness to Jesus Christ in every area of
biblical, theological and historical studies and church life today.
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