[PDF] Olive Pickling In Mediterranean Countries eBook

Author : W V (William Vere) 1886-1968 Cruess
Publisher : Legare Street Press
Page : 36 pages
File Size : 27,65 MB
Release : 2021-09-10
Category :
ISBN : 9781014931559

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This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.

Author : Sylvia Yada
Publisher : UCANR Publications
Page : 26 pages
File Size : 28,44 MB
Release : 2007
Category : Canning and preserving
ISBN : 1601075022

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The health benefits of olive oil are also bringing olives into the spotlight. From water-cured Kalamata style to Greek style olives in brine, you'll learn how to make your own delicious olives at home using water, salt, oil, or lye curing methods. This handy publication also covers tips on selecting and storing fresh olives as well as the safe handling of lye. Note that this updated publication replaces ABC's of Home-Cured, Green-Ripe Olives and Home Pickling of Olives.

Author : William V. Cruess
Publisher : Read Books Ltd
Page : 74 pages
File Size : 34,30 MB
Release : 2016-09-06
Category : Cooking
ISBN : 1473359260

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This volume contains a detailed treatise on the pickling of green olives produced by the University of California, with information on acid formation, deterioration, washing, brining, lye treatment, and much, much more. Written in clear, simple language and full of practicable information and interesting experiments, this text will appeal to those with a serious interest in preserving olives, and makes for a great addition to collections of allied literature. The chapters of this text include: 'Imports of Green Olives for 1920 to 1930', 'Comparison of Varieties for Green Pickling', 'Effect of Locality', 'Effect of Maturity', 'Suitability of Green Pickling of Olives Previously Stored in Brine', 'Containers for Fermentation', 'Experiments on Lye Treatment and Washing', etcetera. We are proud to republish this vintage book, now complete with a new and specially commissioned introduction on preserving and canning food.

Author : Edward R.(Ted) Farnworth
Publisher : CRC Press
Page : 408 pages
File Size : 44,5 MB
Release : 2003-03-26
Category : Technology & Engineering
ISBN : 020300972X

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Fermented foods have been an important part of the human diet in many cultures for many centuries. Modern research, especially on the immune system, is revealing how these foods and their active ingredients impact human health. Handbook of Fermented Functional Foods presents the latest data on fermented food products, their production processes, an

Author : Edward R.(Ted) Farnworth
Publisher : CRC Press
Page : 602 pages
File Size : 29,80 MB
Release : 2008-05-28
Category : Technology & Engineering
ISBN : 1420053264

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For centuries, people around the world have used fermentation to preserve and enhance the flavor of a wide variety of foods. Today, complex interactions of microbiota in the digestive tract are found to influence proper digestion, metabolism, and disease resistance. With greater emphasis on natural products and the role of food in health and wellbeing, food manufacturers are once again turning to fermentation not just for extending shelf life, but to create functional food products that take an active part in maintaining overall health. Featuring five new chapters and updating all data to reflect the latest research findings, Handbook of Fermented Functional Foods, Second Edition examines the health benefits of fermented foods as well as the processes and production techniques involved in manufacturing fermented food products. Maintaining the highest quality information and the easily accessible format of its predecessor, this edition includes new chapters on olives, tempeh, and the traditional fermented foods of China, Thailand, and India. It looks at the history of fermented foods and reveals the specific benefits of fermented milk, Kefir, yogurt, and cheese. Contributions cover fermented soy products, including Natto and Miso, as well as the fermentation of other vegetables such as Korean Kimchi and Doenjang and German sauerkraut. The book also explains the bioactivity and bioavailability of microorganisms and investigates the more recent practice of producing probiotic cultures to add to fermented foods for increased health benefit. Presenting new findings and interpretations that point even more clearly to the important role fermented foods play in our diet and overall health, this second edition demonstrates the current knowledge of fermented food production and reflects the growing credibility of probiotics in health maintenance.