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Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology
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Himalayan Fermented Foods - Microbiology, Nutrition, and Ethnic Values (Paperback)
Loot Price: R1,886
Discovery Miles 18 860
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Himalayan Fermented Foods - Microbiology, Nutrition, and Ethnic Values (Paperback)
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Total price: R1,906
Discovery Miles: 19 060
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The magnificent Himalayan Mountains, the highest in the world and
home to the famed Mount Everest and K2, are also imbued with a rich
diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one
of the leading authorities on food microbiology, has studied
Himalayan fermented foods and beverages for the last twenty-two
years. His comprehensive volume, Himalayan Fermented Foods:
Microbiology, Nutrition, and Ethnic Values catalogs the great
variety of common as well as lesser-known fermented foods and
beverages in the Himalayan region. This volume begins with an
introduction to the Himalayas and the Himalayan food culture. Using
a consistent format throughout the book, Dr. Tamang discusses
fermented vegetables, legumes, milk, cereals, fish and meat
products, and alcoholic beverages. Each chapter explores indigenous
knowledge of preparation, culinary practices, and microorganisms
for each product. Additional information on microbiology and
nutritive value supplements each section, and discussions on ethnic
food history and values as well as future prospects for these foods
complete the coverage. Dr. Tamang demonstrates that fermentation
remains an effective, inexpensive method for extending the shelf
life of foods and increasing their nutritional content through
probiotic function, and therefore remains a valuable practice for
developing countries and rural communities with limited facilities.
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