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Journal Articles
Gastronomica (2020) 20 (1): 34–41.
Published: 01 February 2020
... philologists theorized that the Japanese word sushi took its name from its sour taste (Hibino 1997: 89). Earlier forms of sushi, of which funazushi is a modern exam- ple, derive their sour taste from lactic acid fermentation. While rice is central to nigirizushi and makizushi to the point that some sushi...
Journal Articles
Gastronomica (2019) 19 (3): 20–28.
Published: 01 August 2019
... koumiss, the product of lactic acid bacte- ria and yeast fermentations. There are two major cheeses in Mongolia, byaslag, which is an acid-heat coagulated type, and aaruul, a dried cheese pro- duced by acid coagulation and which may incorporate residual curd left over from the distillation of milk vodka...
Journal Articles
Gastronomica (2017) 17 (2): 26–38.
Published: 01 May 2017
... the test we were dealing with single compounds and not odor mix- tures, and while representative of the target odors, these compounds are also found at different concentrations in other things. Butyric acid, for instance, is found in butter and other lactic-related products. The rich olfactory world...
Journal Articles
Gastronomica (2015) 15 (4): 6–13.
Published: 01 November 2015
... professor who developed EM technology, Higa Teruo, explains on its website that there FIGURE 5: Ananaikyo headquarters in Japan. PHOTOGRAPH BY CHIKA WATANABE © 2010 G A S T R O N O M IC A 9 W IN T E R 2 0 1 5 are three kinds of EM: lactic acid bacteria, yeast, and phototro- phic bacteria. They are all...
Journal Articles
Gastronomica (2013) 13 (4): 64–68.
Published: 01 November 2013
... and when they turn around their pie rack is down to one pie. Tossers muscles fill with panic and lactic acid. Tossers mantra: Breathe, it s just pizza But it s more than just pizza. This moment of hyper- awareness creates a spell. Everything exists at the pinnacle. Up in the air at the top of a...
Journal Articles
Gastronomica (2012) 12 (1): 100–102.
Published: 01 February 2012
... of the hairs . The entrails are then removed and checked for parasites by a usda inspector . The last remnants of hairs are burned off with a torch . Then it s back onto the con- veyor where the carcass is chain-sawed in half, washed, and sprayed with a lactic acid solution before being moved to a...
Journal Articles
Gastronomica (2011) 11 (3): 60–67.
Published: 01 August 2011
... kimchi lactic acid lacto-fermentation lactobacillus Linus Pauling Institute micronutrient nutraceutical nutrition phytochemical phytonutrient pickle placebo probiotic salt sauerkraut statin sulforaphane vegetable vitamin f a l l 2 0 1 1 60 G a S t r o N o m ic a gastronomica: the...
Journal Articles
Gastronomica (2011) 11 (4): 112–115.
Published: 01 November 2011
... Emmentalers . Rolf poked one . The holes are tears of joy from a good, ripe Emmentaler, he said with a smile . The bacteria is consuming the lactic acid in the cheese to create the holes, Ueli countered . Our next stop was in Giswil, at a cellar that until a few years ago was a top-secret bunker built by...
Journal Articles
Gastronomica (2011) 11 (1): 35–43.
Published: 01 February 2011
... break down lactose . Lactase does not occur in milk; it is secreted in the small intestine of all baby mammals . Misconceptions about bacteria also abound . By one popular doctrine, raw milk is naturally filled with lactic- acid bacteria (the useful tribe responsible for the souring of yogurt, cultured...
Journal Articles
Gastronomica (2010) 10 (3): 58–65.
Published: 01 August 2010
... batch. Some producers use a commercial citric or lactic acid for this step, while home recipes sometimes instruct you to use lime juice. In 2003 there was a scandal when authorities discovered cheap, but poten- tially toxic, hydrochloric acid being used as a curdling agent.2 Once the milk curdles, the...
Journal Articles
Gastronomica (2005) 5 (4): 80–81.
Published: 01 November 2005
... fattened before slaughtering. We know that if an ani- mal is stressed by fear or violent exercise, its meat will become tough. The reason is as follows: When the animal is killed with- out stress, the cells continue to use up their fuel, but since no fresh oxygen is available, its lactic acid byproduct can...
Journal Articles
Gastronomica (2007) 7 (4): 53–57.
Published: 01 November 2007
... products met lethality. But Marc refused to give in. Here s how we make salami, he told me, throwing his hands in the air, his mustache jumping up and down. Salami 101: Raw meat, salt, hang it to dry. We use no starter cultures, no lactic acid, no preservatives. If we heat our product, all the delicate...
Journal Articles
Gastronomica (2003) 3 (3): 76–79.
Published: 01 August 2003
...- pound, which without yeast would be nothing more than paste, eventually bubbles into a foamy brew spiked with sourdough s two key micro-organisms: multiple strains of the fungi we know as yeast, and lactic acid-producing bacteria belonging to the genus Lactobacillus. The acid provides the sour, while...
Journal Articles
Gastronomica (2003) 3 (2): 25–28.
Published: 01 May 2003
... fermentation. As I later confirmed, this transformation process, though not fully understood, appears similar to that of lactic acid fermentation in cheese- or sauerkraut-making, with a parallel action (controlled enzymatic autolysis) caused by enzymes and oils found in high concentrations in the entrails of...
Journal Articles
Gastronomica (2001) 1 (2): 86–89.
Published: 01 May 2001
... improvised to prevent their food from decaying. One popu- lar method was to marinate the meat and fat of sheep and whales in lactic acid. Although this process does not pre- serve freshness or make the meat more appealing, at least it keeps the food from spoiling. Thrifty householders used every part of the...