Microbiology And Health Benefits Of Traditional Alcoholic Beverages

Author : Jyoti Prakash Tamang
Publisher : Academic Press
Page : 0 pages
File Size : 42,8 Mb
Release : 2024-10-01
Category : Technology & Engineering
ISBN : 0443133220

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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.

Author : Jyoti Prakash Tamang
Publisher : Springer
Page : 409 pages
File Size : 47,8 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,Wilhelm Heinrich Holzapfel,Giovanna E. Felis,Dong Hwa Shin
Publisher : Frontiers Media SA
Page : 197 pages
File Size : 46,9 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,Patricia Lappe-Oliveras,Baltasar Mayo
Publisher : Frontiers Media SA
Page : 276 pages
File Size : 43,9 Mb
Release : 2022-02-18
Category : Science
ISBN : 9782889744404

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Insights of Fermented Foods and Beverages: Microbiology and Health-Promoting Benefits by Jyoti Prakash Tamang,Patricia Lappe-Oliveras,Baltasar Mayo Pdf

Author : Jyoti Prakash Tamang
Publisher : Springer Nature
Page : 687 pages
File Size : 51,5 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 : Anonim
Publisher : Unknown
Page : 687 pages
File Size : 50,6 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 : Jyoti Prakash Tamang,Kasipathy Kailasapathy
Publisher : CRC Press
Page : 364 pages
File Size : 47,7 Mb
Release : 2010-07-01
Category : Technology & Engineering
ISBN : 9781040068021

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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 : Wilhelm Holzapfel
Publisher : Elsevier
Page : 587 pages
File Size : 55,8 Mb
Release : 2014-09-20
Category : Technology & Engineering
ISBN : 9781782420248

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Advances in Fermented Foods and Beverages by Wilhelm Holzapfel Pdf

Fermentation is used in a wide range of food and beverage applications, and the technology for enhancing this process is continually evolving. This book reviews the use of fermentation in foods and beverages and key aspects of fermented food production. Part one covers the health benefits of fermented foods. Part two includes chapters on fermentation microbiology, while part three looks at ways of controlling and monitoring the quality and safety of fermented foods. Part four covers advances in fermentation technology. Finally, part five covers particular fermented food products.

Author : Jyoti Prakash Tamang
Publisher : CRC Press
Page : 624 pages
File Size : 46,6 Mb
Release : 2015-04-07
Category : Medical
ISBN : 9781466588103

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Health Benefits of Fermented Foods and Beverages by Jyoti Prakash Tamang Pdf

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

Author : Alexandru Grumezescu,Alina Maria Holban
Publisher : Woodhead Publishing
Page : 562 pages
File Size : 43,8 Mb
Release : 2019-03-25
Category : Technology & Engineering
ISBN : 0128152710

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Fermented Beverages by Alexandru Grumezescu,Alina Maria Holban Pdf

Fermented Beverages, Volume Five, the latest release in the Science of Beverages series, examines emerging trends and applications of different fermented beverages, including alcoholic and non-alcoholic drinks. The book discusses processing techniques and microbiological methods for each classification, their potential health benefits, and overall functional properties. The book provides an excellent resource to broaden the reader's understanding of different fermented beverages. It is ideal for research and development professionals who are working in the area of new products. Presents research examples to help solve problems and optimize production Provides recent technologies used for quality analysis Includes industry formulations for different beverages to increase productivity and innovation Includes common industry formulations to foster the creation of new products

Author : National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods
Publisher : National Academies Press
Page : 208 pages
File Size : 41,9 Mb
Release : 1992-02-01
Category : Medical
ISBN : 9780309046855

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Applications of Biotechnology in Traditional Fermented Foods by National Research Council,Policy and Global Affairs,Office of International Affairs,Panel on the Applications of Biotechnology to Traditional Fermented Foods Pdf

In developing countries, traditional fermentation serves many purposes. It can improve the taste of an otherwise bland food, enhance the digestibility of a food that is difficult to assimilate, preserve food from degradation by noxious organisms, and increase nutritional value through the synthesis of essential amino acids and vitamins. Although "fermented food" has a vaguely distasteful ring, bread, wine, cheese, and yogurt are all familiar fermented foods. Less familiar are gari, ogi, idli, ugba, and other relatively unstudied but important foods in some African and Asian countries. This book reports on current research to improve the safety and nutrition of these foods through an elucidation of the microorganisms and mechanisms involved in their production. Also included are recommendations for needed research.

Author : Jyoti Prakash Tamang,Kasipathy Kailasapathy
Publisher : CRC Press
Page : 460 pages
File Size : 49,6 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 : Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas
Publisher : Academic Press
Page : 762 pages
File Size : 40,5 Mb
Release : 2016-09-12
Category : Science
ISBN : 9780128025499

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Fermented Foods in Health and Disease Prevention by Juana Frías,Cristina Martínez-Villaluenga,Elena Peñas Pdf

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

Author : Frans J. de Bruijn,Hauke Smidt,Luca S. Cocolin,Michael Sauer,David N. Dowling,Linda Thomashow
Publisher : John Wiley & Sons
Page : 596 pages
File Size : 51,6 Mb
Release : 2022-09-13
Category : Science
ISBN : 9781119762546

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Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture by Frans J. de Bruijn,Hauke Smidt,Luca S. Cocolin,Michael Sauer,David N. Dowling,Linda Thomashow Pdf

Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture Discover the positive and helpful contributions made by microorganisms to various areas of human health, food preservation and production, biotechnology, industry, environmental clean-up and sustainable agriculture. In Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture, a team of distinguished researchers delivers a comprehensive and eye-opening look at the positive side of bacteria and other microbes. The book explores the important and positive roles played by microorganisms. Divided into five sections, Good Microbes examines the use of microorganisms and the microbiome in human health, food production, industrial use, bioremediation, and sustainable agriculture. Coverage spans from food allergies, skin disorders, microbial food preservation and fermentation of various beverages and food products, and from an ethical point of view to the beneficial use of microbes in biotechnology, industry, bioeconomy, environmental remediation such as resource recovery, microbial-based environmental clean-up, plant-microbe interactions in biorestauration, biological control of plant diseases, and biological nitrogen fixation. Provides basic knowledge on bacterial biology, biochemistry, genetics, and genomics of beneficial microbes Includes practical discussions of microbial biotechnology, including the contribution of microbial biotechnology to sustainable development goals Features a comprehensive introduction and extensive index to facilitate the search for key terms. Perfect for scientists, researchers and anyone with an interest in beneficial microbes, Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture is also an indispensable resource for microbiology graduate students, applied microbiologists and policy makers.

Author : Nicolás Oscar Soto-Cruz,Manuel Reinhart Kirchmayr,Avinash Sharma
Publisher : Frontiers Media SA
Page : 134 pages
File Size : 45,7 Mb
Release : 2022-03-31
Category : Science
ISBN : 9782889748488

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Sustainable Production of Ethnic Alcoholic Beverages by Nicolás Oscar Soto-Cruz,Manuel Reinhart Kirchmayr,Avinash Sharma Pdf