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
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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

Indigenous Fermented Foods of South Asia Book

Indigenous Fermented Foods of South Asia


  • Author : V.K. Joshi
  • Publisher : CRC Press
  • Release Date : 2016-01-05
  • Genre: Technology & Engineering
  • Pages : 916
  • ISBN 10 : 9781439887905

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Indigenous Fermented Foods of South Asia Excerpt :

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 o

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.

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

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

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

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

Handbook of Animal Based Fermented Food and Beverage Technology Book

Handbook of Animal Based Fermented Food and Beverage Technology


  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2016-04-19
  • Genre: Technology & Engineering
  • Pages : 814
  • ISBN 10 : 9781439850237

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Handbook of Animal 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

Handbook of Animal Based Fermented Food and Beverage Technology  Second Edition Book

Handbook of Animal Based Fermented Food and Beverage Technology Second Edition


  • Author : Y. H. Hui
  • Publisher : CRC Press
  • Release Date : 2012-05-14
  • Genre: Technology & Engineering
  • Pages : 814
  • ISBN 10 : 9781439850220

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Handbook of Animal Based Fermented Food and Beverage Technology Second Edition 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 interest among scientists and food processors. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources. The book begins by describing fermented animal product manufacturing and then supplies a detailed exploration of a range of topics including: Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives Exopolysaccharides and fermentation ecosystems Fermented milk, koumiss, laban, yogurt, and sour cream Meat products, including ham, salami, sausages, and Turkish pastirma Malaysian and Indonesian fermented fish products Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

Himalayan Bridge Book

Himalayan Bridge


  • Author : Niraj Kumar
  • Publisher : Routledge
  • Release Date : 2020-11-18
  • Genre: Social Science
  • Pages : 388
  • ISBN 10 : 9781000215496

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Himalayan Bridge Excerpt :

The centrality of the Himalayas as a connecting point or perhaps a sacred core for the Asian continent and its civilisations has captivated every explorer and scholar. The Himalaya is the meeting point of two geotectonic plates, three biogeographical realms, two ancient civilisations, two different language streams and six religions. This book is about the determinant factors which are at work in the Himalayas in the context of what it constitutes in terms of its spatiality, legends and myths, religious beliefs, rituals and traditions. The book suggests that there is no single way for understanding the Himalayas. There are layers of structures, imposition and superimposition of human history, religious traits and beliefs that continue to shape the Asian dynamics. An understanding of the ultimate union of the Himalayas, its confluences and its bridging role is essential for Asian balance. This book is a collaborative effort of an internationally acclaimed linguist, a diplomat-cum-geopolitician and a young Asianist. It provides countless themes that will be intellectually stimulating to scholars and students with varied interests. Please note: This title is co-published with KW Publishers, New Delhi. Taylor & Francis does not sell or distribute the Hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

Lactic Acid Fermentation of Fruits and Vegetables Book

Lactic Acid Fermentation of Fruits and Vegetables


  • Author : Spiros Paramithiotis
  • Publisher : CRC Press
  • Release Date : 2017-02-03
  • Genre: Technology & Engineering
  • Pages : 312
  • ISBN 10 : 9781315353302

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Lactic Acid Fermentation of Fruits and Vegetables Excerpt :

Lactic acid fermentation has been practiced for thousands of years mainly to preserve surplus and perishable foodstuff and also to enhance them organoleptically. Lactic acid fermentation of fruits and vegetables is no exception, leading to the production of a wide range of products, some of which are now considered as characteristic of certain geographical areas and cultures. The aim of this book is to collect, present, and discuss all available information regarding lactic acid fermentation of fruits and vegetables. For this purpose, an international group of experts was invited to contribute their knowledge and experience in a highly informative and comprehensive way. The book consists of fourteen chapters. The first five chapters integrate aspects that apply to all products. Then, chapters 6 to 9 are dedicated to products that have met commercial significance and have been extensively studied, i.e. sauerkraut, kimchi, fermented cucumbers and olives. In chapters 10 to 13, regional products with great potential from Asia, Europe and Africa, as well as lactic acid fermented juices and smoothies, are presented and thoroughly discussed. Finally, chapter 14 discusses the fields in which intensive study is expected to take place in the coming years.

Bioactive Compounds in Fermented Foods Book

Bioactive Compounds in Fermented Foods


  • Author : Amit Kumar Rai
  • Publisher : CRC Press
  • Release Date : 2021-11-30
  • Genre: Science
  • Pages : 414
  • ISBN 10 : 9780429648571

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Bioactive Compounds in Fermented Foods Excerpt :

The volume reviews different types of bioactive components associated with food fermentation and their impact on human health. The diversity of microorganism responsible for the production of different types of fermented foods and beverages includes bacteria, yeasts, and fungi. Biotransformation of food constituent by microorganisms occurs during fermentation processes for the production of fermented food and in the gastrointestinal tract by gut microorganisms. This biotransformation results in production of specific bioactive compounds that are responsible for a wide range of health benefits. The bioactive compounds discussed in this book includes polyphenols, bioactive peptides, fibrinolytic enzymes, gama-amino butyric acids (GABA) exopolysaccharides, probiotic, prebiotic, symbiotic and antinutritional factors. These bioactive compounds are responsible for health benefits such as antioxidant, antihypertension, antimicrobial, cholesterol lowering, anticancer, obesity and antithrombotic properties. Advanced research in the field of food fermentation and their health benefits have resulted in commercialization of some of the fermented foods as functional foods. The traditional fermented foods consumed in different parts of the world and their health benefits are discussed in detail and the book concludes with recent advances in microbial transformation during gut fermentation and their impact on human health. There has been increasing interest among researchers on the proposed title in the last decade and the book brings updated information on research and advances in different types of health benefits exhibited by bioactive compounds in a wide range of fermented foods.

Functional Foods and Biotechnology Book

Functional Foods and Biotechnology


  • Author : Kalidas Shetty
  • Publisher : CRC Press
  • Release Date : 2020-04-13
  • Genre: Technology & Engineering
  • Pages : 454
  • ISBN 10 : 9781000760644

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Functional Foods and Biotechnology Excerpt :

The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformation and Analysis of Functional Foods and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this book provides novel examples of innovative biotransformation strategies based on ecological, biochemical, and metabolic rationale to target the improvement of human health relevant benefits of functional foods and food ingredients. The second section of the book focuses on novel host response based analytical tools and screening strategies to investigate and validate the human health and food safety relevant benefits of functional foods and food ingredients. Food biotechnology experts from around the world have contributed to this book to advance knowledge on bio-based innovations to improve wider health-focused applications of functional food and food ingredients, especially targeting non-communicable chronic disease (NCD) and food safety relevant solution strategies. Key Features: Provides system science-based food biotechnology innovations to design and advance functional foods and food ingredients for solutions to emerging global food and nutritional insecurity coupled public health challenges. Discusses biotransformation innovations to improve human health relevant nutritional qualities of functional foods and food ingredients. Includes novel host response-based food analytical models to optimize and improve wider health-focused application of functional foods and food ingredients. The overarching theme of this second book is to advance the knowledge on metabolically-driven food system innovations that can be targeted to enhance human health and food safety relevant nutritional qualities and antimicrobial properties of functional food and food