Articoli correlati a Ethnic Fermented Foods and Beverages of India: Science...
- EditoreSpringer Nature
- Data di pubblicazione2021
- ISBN 10 9811514887
- ISBN 13 9789811514883
- RilegaturaCopertina flessibile
- Numero edizione1
- Numero di pagine700
- RedattoreTamang Jyoti Prakash
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Ethnic Fermented Foods and Beverages of India: Science History and Culture
Editore:
Springer Singapore
(2021)
ISBN 10: 9811514887
ISBN 13: 9789811514883
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Descrizione libro Kartoniert / Broschiert. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Discusses the ethnic fermented food and beverages of every region in the sub-continent comprehensivelyProvides insights into the regulations and food safety issues associated with fermented food productsDiscusse. Codice articolo 443664558
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Ethnic Fermented Foods and Beverages of India: Science History and Culture
Editore:
Springer Nature Singapore Mrz 2021
(2021)
ISBN 10: 9811514887
ISBN 13: 9789811514883
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Descrizione libro Taschenbuch. Condizione: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -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. 700 pp. Englisch. Codice articolo 9789811514883
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Ethnic Fermented Foods and Beverages of India: Science History and Culture
Editore:
Springer Nature Singapore
(2021)
ISBN 10: 9811514887
ISBN 13: 9789811514883
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Taschenbuch
Quantità: 1
Da:
Valutazione libreria
Descrizione libro Taschenbuch. Condizione: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Codice articolo 9789811514883
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Ethnic Fermented Foods and Beverages of India: Science History and Culture
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Descrizione libro Paperback. Condizione: New. New. book. Codice articolo D7F9-7-M-9811514887-6
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Ethnic Fermented Foods and Beverages of India: Science History and Culture
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Descrizione libro Condizione: New. Book is in NEW condition. Codice articolo 9811514887-2-1
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