標題: Titlebook: Ethnic Fermented Foods and Alcoholic Beverages of Asia; Jyoti Prakash Tamang Book 2016 Springer India 2016 Alcoholic Beverages.Amylolytic [打印本頁] 作者: hearing-aid 時間: 2025-3-21 16:18
書目名稱Ethnic Fermented Foods and Alcoholic Beverages of Asia影響因子(影響力)
書目名稱Ethnic Fermented Foods and Alcoholic Beverages of Asia影響因子(影響力)學(xué)科排名
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書目名稱Ethnic Fermented Foods and Alcoholic Beverages of Asia網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Ethnic Fermented Foods and Alcoholic Beverages of Asia被引頻次
書目名稱Ethnic Fermented Foods and Alcoholic Beverages of Asia被引頻次學(xué)科排名
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書目名稱Ethnic Fermented Foods and Alcoholic Beverages of Asia讀者反饋
書目名稱Ethnic Fermented Foods and Alcoholic Beverages of Asia讀者反饋學(xué)科排名
作者: wreathe 時間: 2025-3-21 21:10 作者: 繁榮中國 時間: 2025-3-22 04:02 作者: 身體萌芽 時間: 2025-3-22 08:24
Ethnic Fermented Foods and Beverage of Iran,vealed that fermented food consumption creates healthy effects. Regarding the importance of fermented foods and beverages in Iranian diet and their diversity, the aim of this chapter is to introduce native fermented foods and beverages of Iran considering its origin, microbiology, and biochemistry.作者: 鳥籠 時間: 2025-3-22 11:48 作者: verdict 時間: 2025-3-22 16:50 作者: verdict 時間: 2025-3-22 18:39
Zur Theorie des schizophrenen Personwandels,c beverages. The enhancement of nutritive value and health benefits obtained by consuming such products is not well documented and known by many people. Therefore, it is important to carry out further investigations regarding the nutritive value and health effects of various fermented foods available in Sri Lanka.作者: 并入 時間: 2025-3-22 21:32
Ethnic Fermented Foods and Beverages of Bangladesh, maad, tari, borhani), and fermented fruits and vegetables (aachaar, chutney). Most of the traditional food fermentation industries, especially in Bangladesh, are rural, seasonal, labor intensive, informal, and capital deficient. This chapter describes the traditional fermented foods and beverages of Bangladesh.作者: conservative 時間: 2025-3-23 01:42 作者: fatty-acids 時間: 2025-3-23 09:11
Ethnic Fermented Foods and Beverages of Sri Lanka,c beverages. The enhancement of nutritive value and health benefits obtained by consuming such products is not well documented and known by many people. Therefore, it is important to carry out further investigations regarding the nutritive value and health effects of various fermented foods available in Sri Lanka.作者: 終點 時間: 2025-3-23 11:22
Jyoti Prakash TamangThe first book on fermented foods and beverages of Asia with details on microbiology, nutrition and health-promoting benefits.Provides an up-to-date review of fermented food and beverages of Asia.Cove作者: biosphere 時間: 2025-3-23 15:04 作者: 保守 時間: 2025-3-23 19:37 作者: Ethics 時間: 2025-3-24 00:15 作者: Wallow 時間: 2025-3-24 04:40
Der Erfolg von Mergers & Acquisitionssignificance because they provide nutritious foods in a wide diversity of flavors, aromas, and textures that enrich the human diet. Fermented foods have also great potential in maintaining health and preventing disease. In Bangladesh, many different types of traditional fermented foods and beverages作者: Detonate 時間: 2025-3-24 06:39
https://doi.org/10.1007/978-3-476-04951-3y and use of substrates which have eventually resulted in a wide range of sensory attributes. Ethnic communities of Nepal have their own diverse culture and cultural heritage resulting into various types of fermented foods. ., ., ., and . are the fermented vegetables produced by lactics from . leafy作者: Abominate 時間: 2025-3-24 14:29
,Einleitung: ?Law and“ reversed?,tus, texture, aroma, and shelf life of the fermented products. Fermented foods prepared at domestic or household levels in Pakistan have their generic and simple procedures. It is among the reasons that specialty fermented food products of the region have greater popularity among peoples owing to th作者: Thymus 時間: 2025-3-24 16:59 作者: 重疊 時間: 2025-3-24 20:19
https://doi.org/10.1007/978-3-662-29168-9 it contains various kinds of spices and herbs that resulted in the unique aroma and taste. Besides that, Thailand has different ways of consuming food depending on the region or areas. Thailand also has many varieties of traditional fermented foods and beverages with different purposes. . (fish sau作者: 喪失 時間: 2025-3-25 02:41 作者: Semblance 時間: 2025-3-25 04:49
,Wichtige Schaupl?tze: Ein überblick,s fermented soybean paste. It is used for every day’s . soup and as a seasoning in many kinds of cooking. . – soy sauce – is a liquid-type seasoning made of soybeans, wheat, ., and salt water. . is soybeans fermented with ., with sticky but tasty γ-polyglutamic acid. . is a traditional vinegar of ce作者: 陳舊 時間: 2025-3-25 07:52 作者: sebaceous-gland 時間: 2025-3-25 12:55
https://doi.org/10.1007/978-3-476-04672-7iod of history. Also, foods and beverages contribute to be settled down to the unique diet as traditional foods. Based on agricultural, livestock, and marine products produced in the Korean Peninsula, many types of traditional foods are introduced and transmitted from generation to generation. In ad作者: Mnemonics 時間: 2025-3-25 17:48
,Der Umgang mit dem ?lteren Menschen,ent tastes, forms, and sensory properties due to enzymatic effects of microorganisms which are naturally present or intentionally added. It is also revealed that fermented food consumption creates healthy effects. Regarding the importance of fermented foods and beverages in Iranian diet and their di作者: cringe 時間: 2025-3-25 23:43
https://doi.org/10.1007/978-3-663-08350-4epending on the availability of raw materials and traditional food preferences. The major documented Philippine fermented foods are basically made from rice, seafood, sugarcane, coconut, nipa palm, and selected fruits and vegetables. These fermented foods are prepared for preservative and organolept作者: 天空 時間: 2025-3-26 02:23 作者: 結(jié)構(gòu) 時間: 2025-3-26 07:06 作者: expansive 時間: 2025-3-26 11:25
Erfolg durch Segmentierung und Fokussierungs investigated in relation to the primitive earthen vessels developed in this region. The geographical and environmental background of the appearance of primitive pottery culture in the Korea Strait region and its influence on the development of fermentation technology in Northeast Asia were reviewed focusing on Korean dietary culture.作者: creatine-kinase 時間: 2025-3-26 14:25 作者: 衰弱的心 時間: 2025-3-26 19:37
https://doi.org/10.1007/978-81-322-2800-4Alcoholic Beverages; Amylolytic Starters; Ethnic Fermented Foods; Lactic Acid Bacteria; Microorganisms作者: Soliloquy 時間: 2025-3-26 21:48 作者: obeisance 時間: 2025-3-27 04:31 作者: 加入 時間: 2025-3-27 07:22
https://doi.org/10.1007/978-3-662-29168-9 main raw materials of . are . (Thai traditional fermentation starter), glutinous rice, and water. After fermentation for 2 weeks, the obtained . will have an alcohol content of about 7–10?%. . is used as . starter and consists of flour, selected herbs, and natural microorganisms such as fungus, bac作者: 漸強 時間: 2025-3-27 11:26
https://doi.org/10.1007/978-94-017-6560-2camels’ milk, is introduced. The milk of cattle, sheep, and goats is fermented to make . (similar to yogurt), mares’ milk is fermented to brew a slightly alcoholic beverage, camels’ milk is fermented to make ., and cattle’s milk is fermented to make a beverage. In addition to this, research results 作者: Oligarchy 時間: 2025-3-27 15:53
,Wichtige Schaupl?tze: Ein überblick,of alcoholic beverages, famous . (rice wine) and . (spirits), are also important gifts of fermentation. The outline, including information of microbes, preparation methods and functionality and health benefits, of these traditional fermented foods and beverages popular in Japan are introduced.作者: orthodox 時間: 2025-3-27 20:34
Friedensinitiativen und Abkommen,ocess of palm wine: fermenting the sap in the container while hanging on trees or using ., which is made from xylems or barks of some plants. . (sweet fermented alcoholic rice), . (fermented rice noodles), . (fermented fish with sticky rice), . (fermented fish), . (fermented fish with roasted rice p作者: 通情達理 時間: 2025-3-28 01:24 作者: Indebted 時間: 2025-3-28 02:26
https://doi.org/10.1007/978-3-663-08350-4ation of lactic acid bacteria and yeast flora of fermented foods from Central Luzon, Philippines, and the muscovado sugar-based kefir from Leyte, Philippines, with particular emphasis on their antimicrobial activities, are discussed here. These are additional contributions to the continuing research作者: 否認 時間: 2025-3-28 09:20
https://doi.org/10.1007/978-3-658-07794-5and Nusa Tenggara..The indigenous food popular products are existing since early history have formed an integral part of the diet and that can be prepared in the household or in cottage industry using relatively simple techniques and equipment, contribute to not only preserving the food but also imp作者: 撫育 時間: 2025-3-28 13:24
https://doi.org/10.1007/978-3-658-19319-5 processes are spontaneous and caused by microorganisms present in the substrates or from surrounding environments. Food production by means of traditional fermentation still relies predominantly on small-scale cottage industry and often in unhygienic conditions. Despite the success of the industria作者: corpus-callosum 時間: 2025-3-28 16:58 作者: inscribe 時間: 2025-3-28 22:17 作者: ELUDE 時間: 2025-3-28 22:55
Ethnic Fermented Foods and Alcoholic Beverages of Asia978-81-322-2800-4作者: fixed-joint 時間: 2025-3-29 06:43 作者: 健忘癥 時間: 2025-3-29 09:09
Ethnic Fermented Foods of Nepal,e the resultant fermented alcoholic beverages of Nepal prepared by using . starter and cereal as base ingredients which are consumed only by a certain ethnic group. These indigenous fermented foods are highly acclaimed products and have been consumed since time immemorial. These are spontaneously fe作者: Arresting 時間: 2025-3-29 12:16
Ethnic Fermented Foods and Beverages of Thailand, main raw materials of . are . (Thai traditional fermentation starter), glutinous rice, and water. After fermentation for 2 weeks, the obtained . will have an alcohol content of about 7–10?%. . is used as . starter and consists of flour, selected herbs, and natural microorganisms such as fungus, bac作者: Anemia 時間: 2025-3-29 17:52 作者: 預(yù)知 時間: 2025-3-29 20:45 作者: 航海太平洋 時間: 2025-3-30 00:49 作者: 政府 時間: 2025-3-30 07:22
Ethnic Fermented Foods and Beverages of Korea,ique tastes and flavors to all kinds of foods. The fermented traditional foods have very unique flavors and tastes that are not present in their original raw materials. They produce not only those flavors but also various components which have a wide range of bioactive functions, such as anticancer,作者: ORE 時間: 2025-3-30 10:19 作者: 即席演說 時間: 2025-3-30 16:02 作者: 相互影響 時間: 2025-3-30 20:28
Ethnic Fermented Foods and Beverages of Vietnam, processes are spontaneous and caused by microorganisms present in the substrates or from surrounding environments. Food production by means of traditional fermentation still relies predominantly on small-scale cottage industry and often in unhygienic conditions. Despite the success of the industria
