Ethnic Fermented Foods And Beverages Of India Science History And Culture

Ethnic Fermented Foods and Beverages of India  Science History and Culture PDF
Author: Jyoti Prakash Tamang
Publisher: Springer Nature
ISBN: 9811514860
Size: 51.70 MB
Format: PDF, Mobi
Category : Technology & Engineering
Languages : un
Pages : 685

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Ethnic Fermented Foods And Beverages Of India Science History And Culture

by Jyoti Prakash Tamang, Ethnic Fermented Foods And Beverages Of India Science History And Culture Books available in PDF, EPUB, Mobi Format. Download Ethnic Fermented Foods And Beverages Of India Science History And Culture books, This book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country’s diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the ‘back-sloping’ method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.



Ethnic Fermented Foods And Alcoholic Beverages Of Asia

Ethnic Fermented Foods and Alcoholic Beverages of Asia PDF
Author: Jyoti Prakash Tamang
Publisher: Springer
ISBN: 8132228006
Size: 17.22 MB
Format: PDF
Category : Technology & Engineering
Languages : un
Pages : 409

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Ethnic Fermented Foods And Alcoholic Beverages Of Asia

by Jyoti Prakash Tamang, Ethnic Fermented Foods And Alcoholic Beverages Of Asia Books available in PDF, EPUB, Mobi Format. Download Ethnic Fermented Foods And Alcoholic Beverages Of Asia books, Asia has a long history of preparation and consumption of various types of ethnic fermented foods and alcoholic beverages based on available raw substrates of plant or animal sources and also depending on agro-climatic conditions of the regions. Diversity of functional microorganisms in Asian ethnic fermented foods and alcoholic beverages consists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc.), amylolytic and alcohol-producing yeasts and filamentous moulds. Though there are hundreds of research articles, review papers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the first of this kind on compilation of various ethnic fermented foods and alcoholic beverages of Asia. This book has fifteen chapters covering different types of ethnic fermented foods and alcoholic beverages of Asia. Some of the authors are well-known scientists and researchers with vast experiences in the field of fermented foods and beverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India), Prof. Yearul Kabir and Dr. Mahmud Hossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan), Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-Ichi Kusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine, Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists, dieticians, food entrepreneurs, agriculturalist, government policy makers, ethnologists, sociologists and electronic media persons may read this book who keep interest on biological importance of Asian fermented foods and beverages.



Himalayan Fermented Foods

Himalayan Fermented Foods PDF
Author: Jyoti Prakash Tamang
Publisher: CRC Press
ISBN: 9780367385316
Size: 56.93 MB
Format: PDF
Category :
Languages : un
Pages : 216

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Himalayan Fermented Foods

by Jyoti Prakash Tamang, Himalayan Fermented Foods Books available in PDF, EPUB, Mobi Format. Download Himalayan Fermented Foods books, The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values catalogs the great variety of common as well as lesser-known fermented foods and beverages in the Himalayan region. This volume begins with an introduction to the Himalayas and the Himalayan food culture. Using a consistent format throughout the book, Dr. Tamang discusses fermented vegetables, legumes, milk, cereals, fish and meat products, and alcoholic beverages. Each chapter explores indigenous knowledge of preparation, culinary practices, and microorganisms for each product. Additional information on microbiology and nutritive value supplements each section, and discussions on ethnic food history and values as well as future prospects for these foods complete the coverage. Dr. Tamang demonstrates that fermentation remains an effective, inexpensive method for extending the shelf life of foods and increasing their nutritional content through probiotic function, and therefore remains a valuable practice for developing countries and rural communities with limited facilities.



On Food And Cooking

On Food and Cooking PDF
Author: Harold Mcgee
Publisher:
ISBN: 9783985410101
Size: 53.69 MB
Format: PDF, ePub, Mobi
Category :
Languages : en
Pages : 1008

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On Food And Cooking

by Harold Mcgee, On Food And Cooking Books available in PDF, EPUB, Mobi Format. Download On Food And Cooking books,



The Barbecue Bible

The barbecue bible PDF
Author: Steven Raichlen
Publisher:
ISBN: 9783833153303
Size: 18.55 MB
Format: PDF, Mobi
Category :
Languages : en
Pages : 557

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The Barbecue Bible

by Steven Raichlen, The Barbecue Bible Books available in PDF, EPUB, Mobi Format. Download The Barbecue Bible books,



Nutritional And Health Aspects Of Food In South Asian Countries

Nutritional and Health Aspects of Food in South Asian Countries PDF
Author: Jamuna Prakash
Publisher: Academic Press
ISBN: 012820012X
Size: 12.77 MB
Format: PDF, ePub
Category : Health & Fitness
Languages : un
Pages : 364

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Nutritional And Health Aspects Of Food In South Asian Countries

by Jamuna Prakash, Nutritional And Health Aspects Of Food In South Asian Countries Books available in PDF, EPUB, Mobi Format. Download Nutritional And Health Aspects Of Food In South Asian Countries books, Nutritional and Health Aspects of Food in South Asian Countries provides an analysis of traditional and ethnic foods from the South Asia Region, including India, Sri Lanka, Pakistan, Nepal, Bangladesh and Iran. The book addresses the history of use, origin, composition, preparation, ingredient composition, nutritional aspects, and the effects on the health of various foods and food products in each of these countries from the perspective of their Traditional and Ethnic Foods. In addition, the book presents local and international regulations and provides suggestions on how to harmonize regulations and traditional practices to promote safety and global availability of these foods. Analyzes nutritional and health claims related to South Asian foods Explores both scientific and anecdotal diet-based health claims Examines how these traditional foods can be viewed from regulatory requirements and how to address any noncompliance in dynamics or regulations Reviews the influence of historical eating habits on today’s diets and its combinatorial effect for health and wellness



Die Kunst Des Fermentierens

Die Kunst des Fermentierens PDF
Author: Sandor Ellix Katz
Publisher:
ISBN: 9783864452376
Size: 45.86 MB
Format: PDF, Docs
Category :
Languages : de
Pages : 621

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Die Kunst Des Fermentierens

by Sandor Ellix Katz, Die Kunst Des Fermentierens Books available in PDF, EPUB, Mobi Format. Download Die Kunst Des Fermentierens books,