Microbiology and Health Benefits of Traditional Alcoholic Beverages

Microbiology and Health Benefits of Traditional Alcoholic Beverages
Title Microbiology and Health Benefits of Traditional Alcoholic Beverages PDF eBook
Author Jyoti Prakash Tamang
Publisher Elsevier
Pages 302
Release 2024-10-16
Genre Technology & Engineering
ISBN 0443133239

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Microbiology and Health Benefits of Traditional Alcoholic Beverages is an interdisciplinary reference for students, researchers, and academics studying anthropology and food and beverage science, especially those with interest in fermentation. Fermented beverages and alcoholic drinks are culturally and socially accepted products for consumption, drinking, entertainment, as well as for customary practices and religious purposes. Due to variation in substrates, climatic conditions, geographical locations and ethnicity, a colossal diversity of microbial community as well as major domains have been reported in the different varieties of fermented beverages of the world. This book covers the cultural context of these beverages along with their biochemistry, health benefits, and therapeutic uses. Topics include winemaking, malting and brewing of wine and beer, and culturally specific beverages and practices such as fermented palm beverages and agave. - Profiles the microbial community as well as major domains by metagenomics in traditional fermented beverages - Covers the chemical profiles and health benefits of alcoholic products - Presents the latest status of some industrialized alcoholic beverages such as saké of Japan, mackgeolli of Korea, baijiu of China, toddy of India, pulque of Mexico, wine, beer, etc.

Applications of Biotechnology in Traditional Fermented Foods

Applications of Biotechnology in Traditional Fermented Foods
Title Applications of Biotechnology in Traditional Fermented Foods PDF eBook
Author National Research Council
Publisher National Academies Press
Pages 208
Release 1992-02-01
Genre Medical
ISBN 0309046858

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In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Fermented Fruits and Vegetables

Fermented Fruits and Vegetables
Title Fermented Fruits and Vegetables PDF eBook
Author Mike Battcock
Publisher Food & Agriculture Org.
Pages 112
Release 1998
Genre Cooking
ISBN 9789251042267

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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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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.

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

Insights of Fermented Foods and Beverages: Microbiology and Health-Promoting Benefits

Insights of Fermented Foods and Beverages: Microbiology and Health-Promoting Benefits
Title Insights of Fermented Foods and Beverages: Microbiology and Health-Promoting Benefits PDF eBook
Author Jyoti Prakash Tamang
Publisher Frontiers Media SA
Pages 276
Release 2022-02-18
Genre Science
ISBN 288974440X

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