Katz, Sandor (1995). Anne Frank: Voice of Hope. (Junior World Biographies). Chelsea House Publishers. ISBN 0-7910-2120-3. Kirsten and Christopher have written a beautifully researched and approachable book for lovers of Asian ferments. This book demystifies the processes and methods for producing foods such as tempeh, miso, and koji, and will enable anyone to make these foods successfully at home or in a professional kitchen. I’ve been waiting for a book of this magnitude and approachability for a long time. I now have something to keep in my kitchen to guide me down the rabbit hole that is Asian fermented foods.”

Yogurt is considered the optimal means for delivering probiotic microorganisms in the diet. Despite probiotics definition is currently under debate, FAO and WHO identify probiotics as live microorganisms which can pass alive the digestive tract and colonize the bowel and can provide health benefits for the host when consumed in appropriate amounts [ 115]. Flow chart of the plant-based yogurt-like production including the biotechnological options proposed by the recent scientific literature. this was fantastic! i’ve been hesitant to leave something like milk kefir out over night but WOW. i have been missing out for such a silly worry. this will be on repeat in our house, thank you! I’m looking for maximum digestibility for my oatmeal because it seems to be the only grain I can eat right now without developing auto-immune symptoms, and I don’t want to lose that option. So I appreciate your reading!! Hello! I tried this and it turned out great. Fermented coconut milk mixed with my oats and it was wonderful after two days.Maize has also been proposed as main ingredient for making YL products [ 56], being one of the most important crop worldwide [ 57]. Moreover, maize is preferred to other cereals, from a nutritional point of view, thanks to the higher fat, iron and fiber content, if compared with wheat and rice. However, its protein quality is usually lower because of low lysine and tryptophan concentrations, which were increased by selecting maize cultivars described as quality protein maize (QPM) [ 57]. renewal not only of agriculture but also of the processes used to transform and preserve the products of

Several studies reported advantages related to the use of LAB strains isolated by the matrix then used for PBYL making, compared to strains of different origin. Lorusso and colleagues compared the performance of Lactiplantibacillus plantarum (formerly Lactobacillus plantarum [ 22]) T6B10, previously isolated from spontaneously fermented quinoa, to that of the EPS-producing strain W. confusa DSM 20194, used singly as starter for making a quinoa-based YL product [ 33]. Compared to the allochthonous strain, La. plantarum T6B10 allowed the production of a PBYL characterized by higher concentration of lactic acid (84.37 mmol/kg) and total phenols (8.4 mmol/kg). The increase of total phenols concentration is associated with improvement of the antioxidant activity of the matrix. This phenomenon was often reported as generic effect of LAB-induced acidification, that increase phenols solubilization and extractability, but it mainly depends from specific LAB enzymatic activities (e.g., feruroyl esterases), that favour the release of antioxidant phenols from glycosylated and more complex forms, showing a lower activity [ 94]. The quinoa PBYL product was moreover characterized by high in vitro protein digestibility (IVPD, 84%) and low glycemic index (predicted glycemic index, pGI: 69). Fermented Vegetables is nothing if not thorough, which is exactly what I was hoping to find in this handsome, detailed, in-depth book. Such good information and so much of it!" Katz, Sandor Ellix (2006). The Revolution Will Not be Microwaved: Inside America's Underground Food Movements. White River Junction, Vt.: Chelsea Green Publ. ISBN 1933392118. Hello Emillie. Just strated doing fermenting my oatmeal last night but I wasn’t sure If I am doing it correctly. I put 1/4 of whole grain rolled oats, 1/2 almond milk, korean probiotic powder, pinch of salt and pumpkin seeds. But my question is would it be okay to add 1 Tbps of sugar in the raw before fermenting or after ? I feel like eating my oatmeal with little touch of sweetness. Thank you !:) This guide to creating your own lively ferments brings the tradition of fermentation to a wondrous new level. Each recipe is accessible for even a beginner, entertaining for the maker, and — most especially — delicious for everyone!”beer. By participating in local food production—agriculture and beyond—we actually create important resources A self-described " fermentation fetishist", Katz has taught hundreds of food workshops around the United States, and his book Wild Fermentation (2003) has been called a classic, [1] "the bible for people embarking on DIY projects like sourdough or sauerkraut", [2] and "especially notorious for getting people excited about fermenting food". [3] He was named one of Chow magazine's top "provocateurs, trendsetters, and rabble-rousers" in 2009. [4] Personal life [ edit ] Admittedly not everything in this book is TECHNICALLY fermented, but the spirit and traditions of many of these practices are adjacent to the point of overlapping so ¯\_(ツ)_/¯

Ultra-high-pressure homogenization (UHPH), was used to obtain PBYL from potato protein isolate [ 24]. UHPH caused a relevant temperature increase (estimated in 14–25 °C per 100 MPa) resulting in a combination of homogenization and thermal treatment. The application of high-pressure treatments (>200 MPa) before the inoculum favored the rapid growth of the microbial starters in the matrix, probably as consequence of the higher availability of nutrients. UHPH treatment decreased the aqueous phase separation during storage of the product, in which sunflower oil (3%) was also added [ 24]. This result was in accordance with the hypothesis of increased hydrophobic interactions between proteins and fat globules after treatment, confirming the creation of an oil–water stable interface [ 73].Dairy yogurt provides significant levels of nutrients which depends on milk composition and technologies used during the production process and supplementation with additional ingredients. For example, Greek yogurt, due to the separation of the whey, provides a protein content 2–3 folds higher than the conventional one, this latter containing about 3.4–3.8% of protein. Overall, the main yogurt constituents are proteins with high biological value, lactose, fat, and minerals [ 81]. Considering that raw materials included in PBYL formulations differ significantly from milk constituents, their nutritional composition is extremely variable. Plant-derived protein consumption is continuously increasing in Europe with a yearly growth of the 11% of the plant foods and beverages alternative to dairy products [ 1]. Despite the production of non-dairy beverages has a long tradition [ 2, 3], the design of novel PB and yogurt-like (YL) products (PBYL) gained high interest due to the new opportunities offered by the worldwide market [ 4]. Furthermore, PBYL are considered an economic alternative to dairy products in developing countries [ 2]. Kirsten and Christopher's diverse collection of approachable and tasty recipes is dedicated to fermented spice and is thus a must-have for home chefs who adore the wonders of fermentation and believe any dish is elevated by a slight or generous dose of heat.” The Revolution Will Not Be Microwaved: An Interview with Sandor Ellix Katz". Healing the Earth radio. 15 August 2007 . Retrieved 30 July 2009. Dan Saladino travels to Sandor's forest home in rural Tennessee to meet Sandor, hear his story, and discover for himself the transformative, delicious potential of these mostly simple culinary processes.