Indigenous fermented foods of South Asia / edited by V.K. Joshi
- Published:
- Boca Raton, FL : CRC Press LLC, [2016]
- Copyright Date:
- ©2016
- Physical Description:
- xxix, 885 pages : illustrations ; 26 cm.
- Additional Creators:
- Joshi, V. K., Dr.
- Series:
- Contents:
- Machine generated contents note: ch. 1 Indigenous Fermented Foods of South Asia: An Overview / Zuberi M. Bira -- ch. 2 Diversity of Indigenous Fermented Foods and Beverages of South Asia / Tsering Stobdan -- ch. 3 Microbiology and Biochemistry of Indigenous Fermented Foods / Vikas Kumar -- ch. 4 Traditional Fermented Foods: Composition and Nutritive Value / Tek Chand Bhalla -- ch. 5 Quality and Safety of Indigenous Fermented Foods / W.A. Wan Nadiah -- ch. 6 Health-Related Issues and Indigenous Fermented Products / Vikas Kumar -- ch. 7 Cereal-Based Non-Alcoholic Indigenous Fermented Foods / V.K. Joshi -- ch. 8 Indigenous Fermented Foods Involving Acid Fermentation / V.K. Joshi -- ch. 9 Indigenous Alcoholic Beverages of South Asia / Vidhan Jaiswal -- ch. 10 Acetic Acid Fermented Food Products / V.K. Joshi -- ch. 11 Indigenous Fermented Foods: Fermented Meat Products, Fish and Fish Products, Alkaline Fermented Foods, Tea, and Other Related Products / W.A. Wan -- ch. 12 Technology of Mushroom Production and Its Postharvest Technology / V.K. Joshi -- ch. 13 Biotechnology and Traditional Fermented Foods / Ulrich Schillinger -- ch. 14 Industrialization, Socioeconomic Conditions and sustainability of indigenous fermented foods / Sushma Khomdram.
- 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.
- Subject(s):
- ISBN:
- 9781439887837 (Hardback)
1439887837 (Hardback) - Bibliography Note:
- Includes bibliographical references and index.
View MARC record | catkey: 21602041