| 書目名稱 | Ethnic Fermented Foods and Beverages of India: Science History and Culture | | 編輯 | Jyoti Prakash Tamang | | 視頻video | http://file.papertrans.cn/317/316218/316218.mp4 | | 概述 | Discusses the ethnic fermented food and beverages of every region in the sub-continent comprehensively.Provides insights into the regulations and food safety issues associated with fermented food prod | | 圖書封面 |  | | 描述 | .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 terri | | 出版日期 | Book 2020 | | 關鍵詞 | Ethnic food; Fermented food; Fermented beverage; Microorganisms in fermentation of ethnic food & bevera | | 版次 | 1 | | doi | https://doi.org/10.1007/978-981-15-1486-9 | | isbn_softcover | 978-981-15-1488-3 | | isbn_ebook | 978-981-15-1486-9 | | copyright | Springer Nature Singapore Pte Ltd. 2020 |
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