Ethnic Fermented Foods and Alcoholic Beverages of Asia Book

Ethnic Fermented Foods and Alcoholic Beverages of Asia


  • Author : Jyoti Prakash Tamang
  • Publisher : Springer
  • Release Date : 2016-08-05
  • Genre: Technology & Engineering
  • Pages : 409
  • ISBN 10 : 9788132228004

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Ethnic Fermented Foods and Alcoholic Beverages of Asia Excerpt :

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

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

Ethnic Fermented Foods and Beverages of India Science History and Culture


  • Author : Jyoti Prakash Tamang
  • Publisher : Springer Nature
  • Release Date : 2020-03-02
  • Genre: Technology & Engineering
  • Pages : 685
  • ISBN 10 : 9789811514869

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

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.

Safety and Microbiological Quality Book

Safety and Microbiological Quality


  • Author : Fabienne Remize
  • Publisher : MDPI
  • Release Date : 2019-10-01
  • Genre: Science
  • Pages : 126
  • ISBN 10 : 9783039214914

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Safety and Microbiological Quality Excerpt :

The safety and microbiological quality of fermented foods covers complementary aspects of such products. Food fermentation is primary intended to improve food preservation, thereby modifying food properties. However, the management of chemical and microbiological hazards is a leading aspect for innovative processing in this domain. Similarly, microbiological quality in fermented foods is of peculiar importance: all microorganisms with a positive effect, including probiotic bacteria, fermentative bacteria, Saccharomyces and non-Saccharomyces yeasts, can be relevant. The fitness of pro-technological microorganisms impacts nutritional quality, but also sensory properties and processing reliability. This book provides a broad view of factors which determine the safety and microbiological quality of fermented foods. A focus is made on the interconnection between starter properties and the expectations related to a probiotic effect. All chapters underline the involvement of fermented foods towards better resource management and increasing food and nutritional security, especially in developing countries.

Handbook of Fermented Food and Beverage Technology Two Volume Set Book

Handbook of Fermented Food and Beverage Technology Two Volume Set


  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2012-05-21
  • Genre: Technology & Engineering
  • Pages : 1536
  • ISBN 10 : 9781482260700

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Handbook of Fermented Food and Beverage Technology Two Volume Set Excerpt :

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Handbook of Plant Based Fermented Food and Beverage Technology Book

Handbook of Plant Based Fermented Food and Beverage Technology


  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2012-05-17
  • Genre: Technology & Engineering
  • Pages : 821
  • ISBN 10 : 9781439870693

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Handbook of Plant Based Fermented Food and Beverage Technology Excerpt :

Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened int

Himalayan Fermented Foods Book

Himalayan Fermented Foods


  • Author : Jyoti Prakash Tamang
  • Publisher : CRC Press
  • Release Date : 2009-08-17
  • Genre: Technology & Engineering
  • Pages : 216
  • ISBN 10 : 1420093258

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Himalayan Fermented Foods Excerpt :

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.

Nutritional and Health Aspects of Food in South Asian Countries Book

Nutritional and Health Aspects of Food in South Asian Countries


  • Author : Jamuna Prakash
  • Publisher : Academic Press
  • Release Date : 2020-03-02
  • Genre: Health & Fitness
  • Pages : 300
  • ISBN 10 : 9780128200117

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Nutritional and Health Aspects of Food in South Asian Countries Excerpt :

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.

Probiotic Beverages Book

Probiotic Beverages


  • Author : Sandeep K. Panda
  • Publisher : Academic Press
  • Release Date : 2021-04-29
  • Genre: Technology & Engineering
  • Pages : 494
  • ISBN 10 : 9780128185896

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Probiotic Beverages Excerpt :

Probiotic Beverages is an essential reference guide to traditional, emerging and unique probiotic beverage products throughout different regions of the world. The book includes in-depth knowledge by local authors on indigenous and commercially produced probiotic beverages and related products. Examining current advancements in probiotic beverages and consumer health relationships, with a focus on large-scale beverage technology, sections cover starter cultures, regulatory challenges, genetic engineering, quality and safety. From practical issues of developing probiotic beverages, to the marketing of these drinks to the consumer, the full product lifecycle of a probiotic beverage is discussed. Describes probiotic beverages of different geographical locations, market status and scope Discusses the potential of probiotic beverages in preventing disease Covers controversial regulatory matters (labeling claims, GMO-free) and sustainability Includes dairy, nondairy, cereal and fruit beverages

Fermented Beverages Book

Fermented Beverages


  • Author : Alexandru Grumezescu
  • Publisher : Woodhead Publishing
  • Release Date : 2019-03-05
  • Genre: Technology & Engineering
  • Pages : 673
  • ISBN 10 : 9780128157039

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Fermented Beverages Excerpt :

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

Production and Management of Beverages Book

Production and Management of Beverages


  • Author : Alexandru Grumezescu
  • Publisher : Woodhead Publishing
  • Release Date : 2018-12-07
  • Genre: Technology & Engineering
  • Pages : 504
  • ISBN 10 : 9780128157008

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Production and Management of Beverages Excerpt :

Production and Management of Beverages, Volume One in the Science of Beverages series, introduces the broad world of beverage science, providing an overview of the emerging trends in the industry and the potential solutions to challenges such as sustainability and waste. Fundamental information on production and processing technologies, safety, quality control, and nutrition are covered for a wide range of beverage types, including both alcoholic and nonalcoholic beverages, fermented beverages, cocoa and other powder based beverages and more. This is an essential resource for food scientists, technologists, chemists, engineers, microbiologists and students entering into this field. • Describes different approaches to waste management and eco-innovative solutions for the wine and beer industry • Offers information on ingredient traceability to ensure food safety and quality • Provides overall coverage of hot topics and scientific principles in the production and management of beverages for sustainable industry

Natural Beverages Book

Natural Beverages


  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release Date : 2019-06-21
  • Genre: Technology & Engineering
  • Pages : 480
  • ISBN 10 : 9780128166901

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Natural Beverages Excerpt :

Natural Beverages, Volume Thirteen, in the Science of Beverages series, takes a multidisciplinary approach to address the shifting beverage landscape towards the global trend of natural beverages. As global beverage consumption has progressed towards healthier and ‘natural’ ingredients, researchers and scientists need to understand the latest scientific developments and the proposed health benefits and improved effects. Classical examples are presented as a basis for innovation expansion to help new researchers understand this segment of the industry. This is a great resource for researchers and scientists in the beverages industry. Describes natural beverage production and its impact on nutritional value Provides overall coverage of hot topics and scientific principles in the beverage industry Explores the pros and cons of natural vs. artificial beverages in product development Covers the production of all commonly consumed ‘natural’ beverages

History of Koji   Grains and or Soybeans Enrobed in a Mold Culture  300 BCE to 2021  Book

History of Koji Grains and or Soybeans Enrobed in a Mold Culture 300 BCE to 2021


  • Author : William Shurtleff; Akiko Aoyagi
  • Publisher : Soyinfo Center
  • Release Date : 2021-10-27
  • Genre: Reference
  • Pages : 812
  • ISBN 10 : 9781948436564

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History of Koji Grains and or Soybeans Enrobed in a Mold Culture 300 BCE to 2021 Excerpt :

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 152 photographs and illustrations - mostly color. Free of charge in digital PDF format.