| Description |
1 online resource |
| Series |
Fermented foods and beverages series |
|
Fermented foods and beverages series.
|
| Contents |
Chapter 1. Indigenous fermented foods of South Asia : an overview -- chapter 2. Diversity of indigenous fermented foods and beverages of South Asia -- chapter 3. Microbiology and biochemistry of indigenous fermented foods -- chapter 4. Traditional fermented foods : composition and nutritive value -- chapter 5. Quality and safety of indigenous fermented foods -- chapter 6. Health-related issues and indigenous fermented products -- chapter 7. Cereal-based non-alcoholic indigenous fermented foods -- chapter 8. Indigenous fermented foods involving acid fermentation -- chapter 9. Indigenous alcoholic beverages of South Asia -- chapter 10. Acetic acid fermented food products -- chapter 11. Indigenous fermented foods : fermented meat products, fish and fish products, alkaline fermented foods, tea, and other related products -- chapter 12. Technology of mushroom production and its postharvest technology -- chapter 13. Biotechnology and traditional fermented foods -- chapter 14. Industrialization, socioeconomic conditions and sustainability of indigenous fermented foods |
| Summary |
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 origin, history and ethnicity, the role of fermented foods in health, and the microbiology and biochemistry of indigenous fermented foods. The composition and nutritive value of fermented foods are also addressed along with other aspects related to quality and safety, including the toxicity of indigenous fermented foods. Specific chapters are devoted to the preparation of indigenous fermented foods -- including cereal-based fermented foods, vinegars, milk products, mushrooms, alcoholic fermented product, and fruit and vegetable products -- as well as the indigenous technologies used to produce them. The biotechnological aspects of indigenous fermented products and molecular techniques employed are explained along with issues related to industrialization, socio-economic conditions, and the sustainability of indigenous fermented foods. Drawing upon the expertise from leaders in the field, the book consolidates a significant amount of new data on South Asian foods, making this a valuable resource for all those interested in fermented foods |
| Bibliography |
Includes bibliographical references |
| Notes |
Online resource; title from PDF title page (EBSCO, viewed December 18, 2015) |
| Subject |
Fermented foods -- South Asia
|
|
COOKING -- Methods -- Canning & Preserving.
|
|
Fermented foods
|
|
South Asia
|
| Form |
Electronic book
|
| Author |
Joshi, V. K., 1955- editor
|
| ISBN |
9781439887905 |
|
143988790X |
|
9780429067402 |
|
0429067402 |
|
