Ethnic Fermented Foods and Alcoholic Beverages of Asia

Ethnic Fermented Foods and Alcoholic Beverages of Asia
Title Ethnic Fermented Foods and Alcoholic Beverages of Asia PDF eBook
Author Jyoti Prakash Tamang
Publisher Springer
Pages 419
Release 2016-08-05
Genre Technology & Engineering
ISBN 8132228006

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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.

Ethnic Fermented Foods and Beverages of India: Science History and Culture

Ethnic Fermented Foods and Beverages of India: Science History and Culture
Title Ethnic Fermented Foods and Beverages of India: Science History and Culture PDF eBook
Author Jyoti Prakash Tamang
Publisher Springer Nature
Pages 687
Release 2020-03-02
Genre Technology & Engineering
ISBN 9811514860

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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.

Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World

Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World
Title Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World PDF eBook
Author Jyoti Prakash Tamang
Publisher Frontiers Media SA
Pages 197
Release 2019-11-04
Genre
ISBN 2889631656

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Indigenous Fermented Foods of Southeast Asia

Indigenous Fermented Foods of Southeast Asia
Title Indigenous Fermented Foods of Southeast Asia PDF eBook
Author J. David Owens
Publisher CRC Press
Pages 442
Release 2014-12-10
Genre Technology & Engineering
ISBN 143984481X

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Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented FoodsFermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production and preservation of foods, and is widely recognized fo

Himalayan Fermented Foods

Himalayan Fermented Foods
Title Himalayan Fermented Foods PDF eBook
Author Jyoti Prakash Tamang
Publisher CRC Press
Pages 306
Release 2009-08-17
Genre Technology & Engineering
ISBN 1420093258

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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

Traditional Fermented Food and Beverages for Improved Livelihoods

Traditional Fermented Food and Beverages for Improved Livelihoods
Title Traditional Fermented Food and Beverages for Improved Livelihoods PDF eBook
Author Elaine Marshall
Publisher Food and Agriculture Organization of United Nations Regional Office for Asia and Pacific
Pages 0
Release 2011
Genre Business & Economics
ISBN 9789251070741

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"This booklet is intended to heighten awareness about the potential of fermented foods and beverages as a viable enterprise that can contribute to small-scale farmers' income, building on, and in full respect of, important social and cultural factors. It also looks at how fermented food and beverages contribute to food security through preservation and improved nutritional quality. It highlights the opportunities and challenges associated with small-scale fermentation activities, as well as more formal operations on farm, and different marketing and selling strategies to achieve a successful livelihood diversification option."-Introduction.

Indigenous Fermented Foods of South Asia

Indigenous Fermented Foods of South Asia
Title Indigenous Fermented Foods of South Asia PDF eBook
Author V.K. Joshi
Publisher CRC Press
Pages 916
Release 2016-01-05
Genre Technology & Engineering
ISBN 143988790X

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Indigenous Fermented Foods of South Asia covers the foods of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, Maldives, and Afghanistan. For each type of food, its microbiology, biochemistry, biotechnology, quality, and nutritional value is covered in depth.The book discusses numerous topics including various types of fermented foods, their o