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 origin, history and ethnicity, the role of
fermented foods in health, and the microbiology and biochemistry of
indigenous fermented foods. The composition and nutritive value of
fermented foods are also addressed along with other aspects related
to quality and safety, including the toxicity of indigenous
fermented foods. Specific chapters are devoted to the preparation
of indigenous fermented foods-including cereal-based fermented
foods, vinegars, milk products, mushrooms, alcoholic fermented
products, and fruit and vegetable products-as well as the
indigenous technologies used to produce them. The biotechnological
aspects of indigenous fermented products and molecular techniques
employed are explained along with issues related to
industrialization, socio-economic conditions, and the
sustainability of indigenous fermented foods. Drawing upon the
expertise from leaders in the field, the book consolidates a
significant amount of new data on South Asian foods, making this a
valuable resource for all those interested in fermented foods.
General
Is the information for this product incomplete, wrong or inappropriate?
Let us know about it.
Does this product have an incorrect or missing image?
Send us a new image.
Is this product missing categories?
Add more categories.
Review This Product
No reviews yet - be the first to create one!
Welcome to Loot.co.za!
Sign in / Register |Wishlists & Gift Vouchers |Help | Advanced search
