Name: Ethnic Fermented Foods and Beverages of India: Science History and Culture (en Inglés)
Price: 607.59 PEN
Availability: InStock
Author: Tamang, Jyoti Prakash
ISBN: 9789811514883

portada Ethnic Fermented Foods and Beverages of India: Science History and Culture (en Inglés)

Ethnic Fermented Foods and Beverages of India: Science History and Culture (en Inglés)

Formato

Libro Físico

Editorial

Springer

Autor

Tamang, Jyoti Prakash

Idioma

Inglés

N° páginas

685

Encuadernación

Tapa Blanda

ISBN13

9789811514883

Categorías

Química alimentaria
Bioquímica
Microbiología (no médica)

Ethnic Fermented Foods and Beverages of India: Science History and Culture (en Inglés)

Tamang, Jyoti Prakash (Autor) · Springer · Tapa Blanda

Más barato Libro Nuevo Importado

Envío: 20 a 26 días háb.

S/ 1.350,20S/ 607,59

-55%

Más rápido Libro Nuevo Importado

Envío: 20 a 25 días háb.

S/ 1.583,08S/ 712,39

-55%

Costos de importación incluídos en el precio ✅

Libro Nuevo Más barato

Quedan más de 100 unidades

S/ 607,59

Llega entre el 27 Jul y el 10 Ago a CERCADO DE LIMA, Lima. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "Ethnic Fermented Foods and Beverages of India: Science History and Culture (en Inglés)"

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.