1-15 of 15 Search Results for

lactic-acid

Follow your search
Access your saved searches in your account

Would you like to receive an alert when new items match your search?
Close Modal
Sort by
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...