NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new ...
Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its ...
Co-fermentation method using lactic acid bacteria and yeast unlocks nutrients in kombu, boosting probiotics and GABA, and replacing fishy odors with fruity aromas, paving the way for tastier, ...
COPENHAGEN — “The Noma Guide to Fermentation” details how to build a simple MacGyver-style fermentation chamber using a Styrofoam cooler, terrarium heating mat, humidifier, and hygrometer. With it, ...
It is well known in the food world that the intense, at times startling flavors one encounters at Noma, the Copenhagen restaurant named the world’s best four times in a five-year period by Restaurant ...
Brief description of project: This past Fall 2016, Principles of Fermentation, CHM/CPD/MBI 436A (three credits), was offered for the first time. It was team taught by Luis Actis (MBI), Jason Berberich ...
Forbes contributors publish independent expert analyses and insights. I write about the business of food & drink. "I truly believe in fermentation as a way to make cooking easier," explains René ...
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