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.

Ethnic Fermented Foods and Beverages of India Book

Ethnic Fermented Foods and Beverages of India


  • Author : Anonim
  • Publisher : Unknown
  • Release Date : 2020
  • Genre: Fermented beverages
  • Pages : 687
  • ISBN 10 : 9811514879

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Ethnic Fermented Foods and Beverages of India 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.

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

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.

Fermented Foods and Beverages of the World Book
Score: 5
From 1 Ratings

Fermented Foods and Beverages of the World


  • Author : Jyoti Prakash Tamang
  • Publisher : CRC Press
  • Release Date : 2010-07-01
  • Genre: Technology & Engineering
  • Pages : 460
  • ISBN 10 : 9781420094961

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Fermented Foods and Beverages of the World Excerpt :

Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods a

Regulating Safety of Traditional and Ethnic Foods Book

Regulating Safety of Traditional and Ethnic Foods


  • Author : V. Prakash
  • Publisher : Academic Press
  • Release Date : 2015-11-25
  • Genre: Technology & Engineering
  • Pages : 536
  • ISBN 10 : 9780128006207

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Regulating Safety of Traditional and Ethnic Foods Excerpt :

Regulating Safety of Traditional and Ethnic Foods, a compilation from a team of experts in food safety, nutrition, and regulatory affairs, examines a variety of traditional foods from around the world, their risks and benefits, and how regulatory steps may assist in establishing safe parameters for these foods without reducing their cultural or nutritive value. Many traditional foods provide excellent nutrition from sustainable resources, with some containing nutraceutical properties that make them not only a source of cultural and traditional value, but also valuable options for addressing the growing need for food resources. This book discusses these ideas and concepts in a comprehensive and scientific manner. Addresses the need for balance in safety regulation and retaining traditional food options Includes case studies from around the world to provide practical insight and guidance Presents suggestions for developing appropriate global safety standards

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

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress Book

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress


  • Author : Blanca Hernandez-Ledesma
  • Publisher : Academic Press
  • Release Date : 2021-12-16
  • Genre: Technology & Engineering
  • Pages : 688
  • ISBN 10 : 9780128225844

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Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress Excerpt :

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds Offers an overview of the main anti-inflammatory and antioxidant compounds in foods Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives

Health Benefits of Fermented Foods and Beverages Book

Health Benefits of Fermented Foods and Beverages


  • Author : Jyoti Prakash Tamang
  • Publisher : CRC Press
  • Release Date : 2015-04-07
  • Genre: Medical
  • Pages : 638
  • ISBN 10 : 9781466588103

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Health Benefits of Fermented Foods and Beverages Excerpt :

Health Benefits of Fermented Foods and Beverages discusses the functionality and myriad health benefits of fermented foods and beverages of the world. It examines health-promoting and therapeutic properties, covering the molecular process of fermentation and the resulting benefit to nutritional value and long-term health. Exploring a range of ferme

Sequencing Technologies in Microbial Food Safety and Quality Book

Sequencing Technologies in Microbial Food Safety and Quality


  • Author : Devarajan Thangardurai
  • Publisher : CRC Press
  • Release Date : 2021-04-14
  • Genre: Technology & Engineering
  • Pages : 500
  • ISBN 10 : 9781000376395

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Sequencing Technologies in Microbial Food Safety and Quality Excerpt :

Molecular landscape for food safety analysis is rapidly revolutionizing because of high resolution and value added resulting analysis of next-generation sequencing (NGS) approaches. These modern sequencing technologies drive worldwide advancements in food safety and quality. Sequencing Technologies in Microbial Food Safety and Quality reviews several practices in that NGS contributes to foodborne pathogens functional characterization, management and control. This book focuses on potential uses of sequencing technologies in microbial food safety and quality and highlights present challenges in the food industry. Key Features: Application of whole genome sequencing technologies in disease diagnostics, surveillance, transmission, and outbreak investigation in food sector Impact of sequencing tools in the area of food microbiology Recent advances in genomic DNA sequencing of microbial species from single cells Microbial bioinformatics resources for food microbiology High-throughput insertion tracking by deep sequencing for the analysis of food pathogens This book includes contributions from experts who have manipulated sequencing tools in relation to microbial food safety and quality. Presenting comprehensive details about NGS approaches in food science, this book is an updated and reliable reference for food scientists, nutritionists, food product investigators to study and implement the sequencing technologies for developing quality and safe food. This book would also serve as informative resource for food industry officials, government researchers, food science or food nutrition students who seek comprehensive knowledge about the role of emerging sequencing technologies in revolutionizing the food industry.

Immunity Boosting Functional Foods to Combat COVID 19 Book

Immunity Boosting Functional Foods to Combat COVID 19


  • Author : Apurba Giri
  • Publisher : CRC Press
  • Release Date : 2021-11-18
  • Genre: Medical
  • Pages : 226
  • ISBN 10 : 9781000486032

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Immunity Boosting Functional Foods to Combat COVID 19 Excerpt :

In this book, several functional foods or food ingredients, their mechanism of immune enhancing properties and use in food products have been discussed through seventeen chapters written by eminent authors. There are several medicinal plants which have significant role for immunity boosting such as Ashwagandha, Tulsi, Shatavari, Giloy, Aloe vera, Amla, Neem, licorice, garlic, ginger, turmeric, rosemary, black cumin, cinnamon, sage, thyme,fenugreek, peppermint, black pepper, clove etc. These have been discussed in detail. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

Fermented Foods in Health and Disease Prevention Book
Score: 5
From 1 Ratings

Fermented Foods in Health and Disease Prevention


  • Author : Juana Frías
  • Publisher : Academic Press
  • Release Date : 2016-09-12
  • Genre: Science
  • Pages : 762
  • ISBN 10 : 9780128025499

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Fermented Foods in Health and Disease Prevention Excerpt :

Fermented Foods in Health and Disease Prevention is the first scientific reference that addresses the properties of fermented foods in nutrition by examining their underlying microbiology, the specific characteristics of a wide variety of fermented foods, and their effects in health and disease. The current awareness of the link between diet and health drives growth in the industry, opening new commercial opportunities. Coverage in the book includes the role of microorganisms that are involved in the fermentation of bioactive and potentially toxic compounds, their contribution to health-promoting properties, and the safety of traditional fermented foods. Authored by worldwide scientists and researchers, this book provides the food industry with new insights on the development of value-added fermented foods products, while also presenting nutritionists and dieticians with a useful resource to help them develop strategies to assist in the prevention of disease or to slow its onset and severity. Provides a comprehensive review on current findings in the functional properties and safety of traditional fermented foods and their impact on health and disease prevention Identifies bioactive microorganisms and components in traditional fermented food Includes focused key facts, helpful glossaries, and summary points for each chapter Presents food processors and product developers with opportunities for the development of fermented food products Helps readers develop strategies that will assist in preventing or slowing disease onset and severity

SWASTIKA Book

SWASTIKA


  • Author : Prof.Dr.PEDARAPU CHENNA REDDY
  • Publisher : Blue Rose Publishers
  • Release Date : 2022-02-16
  • Genre: Young Adult Nonfiction
  • Pages : 352
  • ISBN 10 : 978186723xxxx

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SWASTIKA Excerpt :

SWASTIKA: Epigraphy, Numismatics, Religion and Philosophical Studies is a Festschrift presented to Prof. Hampa Nagarajaiah a renowned Jaina Scholar in India, on his 85th birth anniversary (7th October 1936) . Prof. Hampana one of the major litterateurs of Karnataka, has authored more than 80 books in English and Kannada. His writings, spread over more than five decades, cover a wide range of topics embracing different disciplines and fields of research. Some of his books have been translated into English, Hindi, Marathi, Gujarati, Tulu, Tamil and Telugu. He has taught undergraduate and post- graduates students, for over 37 years. He has served Kannada sahitya parishad , as secretary for 8 years, as well president for 8 years , With ‘hampana’ as his nam de plume , he is a recipient of a number of state and national Awards. Contemporary literati honoured him with 8 festschrifts.. His contribution to the study of Jainology, in particular, insignificant and seminal. These articles in other way serve as garland of flowers to decor Prof. Hampa Nagarajaiah; A great scholar in Jainism, Literature, Epigraphy, Numismatics, Religion and Philosophy , History and Cultural Studies. There are more than 31 articles shedding light on Recent Trends in Jainism Studies. This prestigious volume contains a wide spectrum of research articles covering Jainism in Archaeology, Art, and Architecture. The volume containing a good collection of research papers contributed by renowned authors from India and abroad will serve as an important source of information and reference book for research students and teachers as well. Incidentally, this volume also highlights the love and affection of Prof. Hampa Nagarajaiah enjoys in the intellectual world.