Ethnic Fermented Foods And Alcoholic Beverages Of Asia

Author : Jyoti Prakash Tamang
Publisher : Springer
Page : 409 pages
File Size : 44,9 Mb
Release : 2016-08-05
Category : Technology & Engineering
ISBN : 9788132228004

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Ethnic Fermented Foods and Alcoholic Beverages of Asia by Jyoti Prakash Tamang Pdf

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 this book who keep interest on biological importance of Asian fermented foods and beverages.

Author : Jyoti Prakash Tamang
Publisher : Springer Nature
Page : 687 pages
File Size : 47,6 Mb
Release : 2020-03-02
Category : Technology & Engineering
ISBN : 9789811514869

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Ethnic Fermented Foods and Beverages of India: Science History and Culture by Jyoti Prakash Tamang Pdf

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.

Author : Jyoti Prakash Tamang,Wilhelm Heinrich Holzapfel,Giovanna E. Felis,Dong Hwa Shin
Publisher : Frontiers Media SA
Page : 197 pages
File Size : 49,9 Mb
Release : 2019-11-04
Category : Electronic
ISBN : 9782889631650

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Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World by Jyoti Prakash Tamang,Wilhelm Heinrich Holzapfel,Giovanna E. Felis,Dong Hwa Shin Pdf

Author : Jyoti Prakash Tamang,Kasipathy Kailasapathy
Publisher : CRC Press
Page : 460 pages
File Size : 54,5 Mb
Release : 2010-07-01
Category : Technology & Engineering
ISBN : 9781420094961

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Fermented Foods and Beverages of the World by Jyoti Prakash Tamang,Kasipathy Kailasapathy Pdf

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

Author : Anonim
Publisher : Unknown
Page : 687 pages
File Size : 52,5 Mb
Release : 2020
Category : Fermented beverages
ISBN : 9811514879

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Ethnic Fermented Foods and Beverages of India by Anonim Pdf

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.

Author : V.K. Joshi
Publisher : CRC Press
Page : 916 pages
File Size : 50,8 Mb
Release : 2016-01-05
Category : Technology & Engineering
ISBN : 9781439887905

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Indigenous Fermented Foods of South Asia by V.K. Joshi Pdf

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

Author : Jyoti Prakash Tamang
Publisher : Elsevier
Page : 0 pages
File Size : 43,9 Mb
Release : 2024-10-01
Category : Technology & Engineering
ISBN : 9780443133237

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Microbiology and Health Benefits of Traditional Alcoholic Beverages by Jyoti Prakash Tamang Pdf

Microbiology and Health Benefits of Traditional Alcoholic Beverages is an interdisciplinary reference for students, researchers, and academics studying anthropology and food and beverage science, especially those with interest in fermentation. Fermented beverages and alcoholic drinks are culturally and socially accepted products for consumption, drinking, entertainment, as well as for customary practices and religious purposes. Due to variation in substrates, climatic conditions, geographical locations and ethnicity, a colossal diversity of microbial community as well as major domains have been reported in the different varieties of fermented beverages of the world. This book covers the cultural context of these beverages along with their biochemistry, health benefits, and therapeutic uses. Topics include winemaking, malting and brewing of wine and beer, and culturally specific beverages and practices such as fermented palm beverages and agave. Profiles the microbial community as well as major domains by metagenomics in traditional fermented beverages Covers the chemical profiles and health benefits of alcoholic products Presents the latest status of some industrialized alcoholic beverages such as saké of Japan, mackgeolli of Korea, baijiu of China, toddy of India, pulque of Mexico, wine, beer, etc.

Author : J. David Owens
Publisher : CRC Press
Page : 442 pages
File Size : 52,6 Mb
Release : 2014-12-10
Category : Technology & Engineering
ISBN : 9781439844816

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Indigenous Fermented Foods of Southeast Asia by J. David Owens Pdf

Brings Together Current Knowledge and State-of-the-Art Information on Indigenous Fermented FoodsFermented foods and beverages span a range of root crops, cereals, pulses, vegetables, nuts, fruits, and animal products. Southeast Asia has a long history of utilizing fermentation in the production and preservation of foods, and is widely recognized fo

Author : Fabienne Remize,Didier Montet
Publisher : MDPI
Page : 124 pages
File Size : 48,6 Mb
Release : 2019-10-01
Category : Science
ISBN : 9783039214914

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Safety and Microbiological Quality by Fabienne Remize,Didier Montet Pdf

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.

Author : Y. H. Hui,E. Özgül Evranuz
Publisher : CRC Press
Page : 1536 pages
File Size : 40,9 Mb
Release : 2012-05-21
Category : Technology & Engineering
ISBN : 9781482260700

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Handbook of Fermented Food and Beverage Technology Two Volume Set by Y. H. Hui,E. Özgül Evranuz Pdf

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

Author : Y. H. Hui,E. Özgül Evranuz
Publisher : CRC Press
Page : 821 pages
File Size : 55,6 Mb
Release : 2012-05-17
Category : Technology & Engineering
ISBN : 9781439870693

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Handbook of Plant-Based Fermented Food and Beverage Technology by Y. H. Hui,E. Özgül Evranuz Pdf

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

Author : Y. H. Hui,E. Özgül Evranuz
Publisher : CRC Press
Page : 825 pages
File Size : 42,5 Mb
Release : 2012-05-17
Category : Technology & Engineering
ISBN : 9781439849040

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Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition by Y. H. Hui,E. Özgül Evranuz Pdf

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 Plant-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 plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics 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.

Author : Jyoti Prakash Tamang
Publisher : CRC Press
Page : 216 pages
File Size : 41,9 Mb
Release : 2009-08-17
Category : Technology & Engineering
ISBN : 1420093258

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Himalayan Fermented Foods by Jyoti Prakash Tamang Pdf

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.

Author : Oluwafemi Ayodeji Adebo,Chiemela Enyinnaya Chinma,Adewale Olusegun Obadina,Antonio Gomes Soares,Sandeep K. Panda,Ren-You Gan
Publisher : Elsevier
Page : 640 pages
File Size : 41,7 Mb
Release : 2023-01-21
Category : Medical
ISBN : 9780323985536

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Indigenous Fermented Foods for the Tropics by Oluwafemi Ayodeji Adebo,Chiemela Enyinnaya Chinma,Adewale Olusegun Obadina,Antonio Gomes Soares,Sandeep K. Panda,Ren-You Gan Pdf

Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections provide insights into the packaging and marketing of these food products as well as future prospects of fermented foods in the tropics. This book provides new perspectives and recent information to complement existing texts on indigenous fermented foods serving as a valuable reference text for detailed insights into indigenous fermented foods of the tropics. Discusses fermented foods from the Africa, Asia, and South America based on the raw materials used Offers innovative techniques for improving these indigenous products and investigating their composition as well as upgrading traditional technologies used in the production of fermented products Covers the role of technology and innovations in the quest for enhancing quality, and safety of fermented foods as demand for fermented food and beverage products is increased

Author : Jamuna Prakash,Viduranga Waisundara,Vishweshwaraiah Prakash
Publisher : Academic Press
Page : 364 pages
File Size : 41,5 Mb
Release : 2020-03-30
Category : Health & Fitness
ISBN : 9780128200117

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Nutritional and Health Aspects of Food in South Asian Countries by Jamuna Prakash,Viduranga Waisundara,Vishweshwaraiah Prakash Pdf

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. Analyzes nutritional and health claims related to South Asian foods Explores both scientific and anecdotal diet-based health claims Examines how these traditional foods can be viewed from regulatory requirements and how to address any noncompliance in dynamics or regulations Reviews the influence of historical eating habits on today's diets and its combinatorial effect for health and wellness