Name: Indigenous Fermented Foods of South Asia (Fermented Foods and Beverages Series) (en Inglés)
SKU: 55636722
Price: 411.20 PEN
Availability: InStock
Author: Joshi, V. K.
ISBN: 9780367377076

portada Indigenous Fermented Foods of South Asia (Fermented Foods and Beverages Series) (en Inglés)

Indigenous Fermented Foods of South Asia (Fermented Foods and Beverages Series) (en Inglés)

Formato

Libro Físico

Ilustrado por

V. K. Joshi

Editorial

CRC Press

Autor

Joshi, V. K.

Idioma

Inglés

N° páginas

886

Encuadernación

Tapa Blanda

Dimensiones

25.4x17.8x5.1 cm

Peso

1.54 kg.

ISBN13

9780367377076

N° edición

Categorías

Tecnología de los alimentos y las bebidas

Indigenous Fermented Foods of South Asia (Fermented Foods and Beverages Series) (en Inglés)

V. K. Joshi (Ilustrado por) · CRC Press · Tapa Blanda

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Reseña del libro "Indigenous Fermented Foods of South Asia (Fermented Foods and Beverages Series) (en Inglés)"

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 products, 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.