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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Fermented Beverages

Fermented Beverages
Title Fermented Beverages PDF eBook
Author Alexandru Grumezescu
Publisher Woodhead Publishing
Pages 562
Release 2019-03-25
Genre Technology & Engineering
ISBN 9780128152713

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Fermented Beverages, Volume Five, the latest release in the Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks. The book discusses processing techniques and microbiological methods for each classification, their potential health benefits, and overall functional properties. The book provides an excellent resource to broaden the reader's understanding of different fermented beverages. It is ideal for research and development professionals who are working in the area of new products. Presents research examples to help solve problems and optimize production Provides recent technologies used for quality analysis Includes industry formulations for different beverages to increase productivity and innovation Includes common industry formulations to foster the creation of new products

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

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.

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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