Indigenous Fermented Foods Of Southeast Asia
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Indigenous Fermented Foods Of Southeast Asia
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Author : J. David Owens
language : en
Publisher: CRC Press
Release Date : 2014-12-10
Indigenous Fermented Foods Of Southeast Asia written by J. David Owens and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-12-10 with Technology & Engineering categories.
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
Indigenous Fermented Foods Of South Asia
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Author : V.K. Joshi
language : en
Publisher: CRC Press
Release Date : 2016-01-05
Indigenous Fermented Foods Of South Asia written by V.K. Joshi and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-05 with Technology & Engineering categories.
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
Indigenous Fermented Foods For The Tropics
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Author : Oluwafemi Ayodeji Adebo
language : en
Publisher: Elsevier
Release Date : 2023-01-21
Indigenous Fermented Foods For The Tropics written by Oluwafemi Ayodeji Adebo and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-01-21 with Medical categories.
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
Handbook Of Indigenous Fermented Foods Second Edition Revised And Expanded
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Author : Keith Steinkraus
language : en
Publisher: CRC Press
Release Date : 1995-11-14
Handbook Of Indigenous Fermented Foods Second Edition Revised And Expanded written by Keith Steinkraus and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 1995-11-14 with Technology & Engineering categories.
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.
Ethnic Fermented Foods And Alcoholic Beverages Of Asia
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Author : Jyoti Prakash Tamang
language : en
Publisher: Springer
Release Date : 2016-08-05
Ethnic Fermented Foods And Alcoholic Beverages Of Asia written by Jyoti Prakash Tamang and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-08-05 with Technology & Engineering categories.
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.
History Of Soybeans And Soyfoods In Southeast Asia 13th Century To 2010
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Author : William Shurtleff, Akiko Aoyagi
language : en
Publisher: Soyinfo Center
Release Date : 2010-06
History Of Soybeans And Soyfoods In Southeast Asia 13th Century To 2010 written by William Shurtleff, Akiko Aoyagi and has been published by Soyinfo Center this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-06 with Cooking categories.
Covers Brunei, Cambodia, Indonesia, Laos, Malaysia, Myanmar (formerly Burma), Philippines, Singapore, Thailand, Timor-Leste, Vietnam.
Traditional Dietary Culture Of Southeast Asia
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Author : Akira Matsuyama
language : en
Publisher: Routledge
Release Date : 2013-11-05
Traditional Dietary Culture Of Southeast Asia written by Akira Matsuyama and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-05 with Social Science categories.
First Published in 2002.Foodways can reveal the strongest and deepest traces of human history and culture, and this pioneering volume is a detailed study of the development of the traditional dietary culture of Southeast Asia from Laos and Vietnam to the Philippines and New Guinea from earliest times to the present. Being blessed with abundant natural resources, dietary culture in Southeast Asia flourished during the pre-European period on the basis of close relationships between the cultural spheres of India and China, only to undergo significant change during the rise of Islam and the age of European colonialism. What we think of as the Southeast Asian cuisine today is the result of the complex interplay of many factors over centuries. The work is supported by full geological, archaeological, biological and chemical data, and is based largely upon Southeast Asian sources which have not been available up until now. This is essential reading for anyone interested in culinary history, the anthropology of food, and in the complex history of Southeast Asia.
Handbook Of Indigenous Fermented Foods Revised And Expanded
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Author : Keith Steinkraus
language : en
Publisher: CRC Press
Release Date : 2018-05-04
Handbook Of Indigenous Fermented Foods Revised And Expanded written by Keith Steinkraus and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-04 with Technology & Engineering categories.
This work offers comprehensive, authoritative coverage of current information on indigenous fermented foods of the world, classifying fermentation according to type. This edition provides both new and expanded data on the antiquity and role of fermented foods in human life, fermentations involving an alkaline reaction, tempe and meat substitutes, amazake and kombucha, and more.;College or university bookstores may order five or more copies at a special student price which is available on request from Marcel Dekker, Inc.
Industrialization Of Indigenous Fermented Foods Revised And Expanded
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Author : Keith Steinkraus
language : en
Publisher: CRC Press
Release Date : 2004-03-26
Industrialization Of Indigenous Fermented Foods Revised And Expanded written by Keith Steinkraus and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-03-26 with Technology & Engineering categories.
Industrialization of Indigenous Fermented Foods, Second Edition presents the most recent innovations in the processing of a wide range of indigenous fermented foods ranging from soy sauce to African mageu. It serves as the only comprehensive review of indigenous fermented food manufacture from ancient production methods to industrialized processing technologies for clear understanding of the impact of fermented food products on the nutritional needs of communities around the world. Provides authoritative studies from more than 24 internationally recognized professionals on various processing and control technologies, biochemical and microbiological information, and manufacturing and production procedures form the United States, Indonesia, and Western Europe. About the Author Keith H. Steinkraus is a Professor Emeritus of Microbiology and Food Science at Cornwall University in Geneva and Ithaca, New York, USA. He is the author or editor of numerous professional publications including the Handbook of Indigenous Fermented Foods. He is a Fellow of the International Academy of Food Science and Technology, the Institute of Food Technologists, the American Academy of Microbiology, and the American Association for the Advancement of Science.
A Concise Handbook Of Indigenous Fermented Foods In The Asca Countries
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Author : Susono Saono
language : en
Publisher:
Release Date : 1986
A Concise Handbook Of Indigenous Fermented Foods In The Asca Countries written by Susono Saono and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Cheese categories.