The Basics of Fermentation and Brewing: From Traditional Techniques to Data-Driven Manufacturing Technologies.
ISBN978-4-86043-519-6
A practical guide that explains and contrasts the latest technologies and traditional techniques in the field of fermentation and brewing, aimed at passing on traditional skills to the next generation of technicians!
■Format: B5 size, 398 pages ■Price: 32,000 yen + tax ■Planning cooperation: Shigeo Miyao ■Published by: NTS
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■Table of Contents Introduction: Fermentation Technology in Food Culture Part 1: Basics of Fermentation and Brewing Chapter 1: Basics of Fermentation and Brewing Chapter 2: Main Fermentative Microorganisms and Their Handling - Properties, Selection, Breeding, Cultivation, Utilization, etc. Chapter 3: Chemical Reactions Occurring in Food Fermentation Chapter 4: Introduction of HACCP to Food Factories and Hygiene Management of Fermented Foods Part 2: Traditional and Modern Techniques in Fermented and Brewed Food Production Chapter 1: Sake Chapter 2: Wine Chapter 3: History and Production Techniques of Beer Chapter 4: History and Production Techniques of Authentic Shochu Chapter 5: History and Production Techniques of Awamori Chapter 6: History and Production Techniques of Hon-Mirin Chapter 7: History and Production Techniques of Soy Sauce Chapter 8: Evolution of Miso Production Techniques Chapter 9: History and Production Techniques of Vinegar Chapter 10: Umami Seasoning Chapter 11: History and Production Techniques of Pickled Foods Chapter 12: Legumes Chapter 13: Dairy Products / Lactic Acid Bacteria Beverages Chapter 14: Origins and Production Techniques of Fermented Seafood Chapter 15: Other Fermented Foods
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32,000 yen plus tax
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P2
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P2
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NTS selects reliable information from the overwhelming amount of information through seminars, publications, and literature information activities, and passes it on to the next generation. From abundance to certainty—that is the philosophy of NTS's activities.
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