Ethnic Fermented Foods and Beverages of India: Science History and Culture

Häftad, Engelska, 2021

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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.

Produktinformation

Utgivningsdatum2021-03-03
Mått155 x 235 x undefined mm
FormatHäftad
SpråkEngelska
Antal sidor685
FörlagSpringer Verlag, Singapore
ISBN9789811514883

Tillhör följande kategorier

Biokemisk teknik inom Naturvetenskap och teknik
Tillverkningsteknik inom Naturvetenskap och teknik
Biologi inom Naturvetenskap och teknik
Biokemi inom Naturvetenskap och teknik

Professor Dr. Jyoti Prakash Tamang is one of the pioneer microbiologists working on the interpretation of “ethno-microbiology” to molecular food microbiology associated with age-old ethnic fermented foods and beverages of India, Nepal and Bhutan, a field he has investigated for the past 33 years using a range of metagenomics/omics and bioinformatics tools. He has also sparked significant interest in ethnic fermented foods by establishing knowledge-based resources and promoting academic interest in India. He has more than 154 publications to his credit, including several books with international publishers - Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values (CRC Press, New York 2010), Fermented Foods and Beverages of the World (CRC Press, 2010), Health Benefits of Fermented Foods and Beverages (CRC Press, 2015) and Ethnic Fermented Foods and Alcoholic Beverages of Asia (Springer Nature, New Delhi 2016). He has received several national and international awards, and is currently the senior-most Professor in Microbiology and Dean of Sikkim Central University, Gangtok, India.

Chapter 1. History and Culture of Indian Ethnic Fermented Foods and Beverages.- Chapter 2. Ethnic Fermented Foods and Beverages of Arunachal Pradesh.- Chapter 3. Ethnic Fermented Foods and Beverages of Assam.- Chapter 4. Ethnic Fermented Foods and Beverages of Bihar and Jharkhand.- Chapter 5. Ethnic Fermented Foods and Beverages of Chhattisgarh.- Chapter 6. Ethnic Fermented Foods and Beverages of Goa.- Chapter 7. Ethnic Fermented Foods and Beverages of Gujarat and Rajasthan.- Chapter 8. Ethnic Fermented Foods and Beverages of Himachal Pradesh.- Chapter 9. Ethnic Fermented Foods and Alcoholic Beverages of Karnataka.- Chapter 10. Ethnic Fermented Foods and Beverages of Jammu and Kashmir.- Chapter 11. Ethnic Fermented Foods and Beverages of Kerala.- Chapter 12. Ethnic Fermented Foods and Beverages of Madhya Pradesh.- Chapter 13. Ethnic Fermented Foods and Beverages of Maharashtra.- Chapter 14. Ethnic Fermented Foods and Beverages of Manipur.- Chapter 15. Ethnic Fermented Foods and Beverages of Meghalaya.- Chapter 16. Ethnic Fermented Foods and Beverages of Mizoram.- Chapter 17. Ethnic Fermented Foods and Beverages of Nagaland.- Chapter 18. Ethnic Fermented Foods and Beverages of Sikkim and Darjeeling Hills (Gorkhaland Territorial Administration).- Chapter 19. Ethnic Fermented Foods and Beverages of Tamilnadu.- Chapter 20. Ethnic Fermented Foods and Beverages of Telangana and Andhra Pradesh.- Chapter 21. Ethnic Fermented Foods and Beverages of Tripura.- Chapter 22. Ethnic Fermented Foods and Beverages of Uttarakhand, Uttar Pradesh, Haryana and Punjab.- Chapter 23. Ethnic Fermented Foods and Beverages of West Bengal and Odisha.