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Ethnic fermented foods and alcoholic beverages of Asia

Author: Jyoti Prakash Tamang
Publisher: India : Springer, 2016.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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,  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Printed edition:
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Jyoti Prakash Tamang
ISBN: 9788132228004 8132228006 8132227980 9788132227984
OCLC Number: 956376305
Description: 1 online resource (xiii, 409 pages) : illustrations (some color)
Contents: Preface; Contents; Contributors; Author Biography of Professor Jyoti Prakash Tamang; 1: History of€Fermented Foods in€Northeast Asia; 1.1 Introduction: Where and€Who?; 1.2 Pottery and€Dietary Culture of€Northeast Asia; 1.3 Origin and€Development of€Fermentation Technology in€Northeast Asia; 1.3.1 Cereal Alcoholic Fermentation; 1.3.2 Origin of€Kimchi Fermentation; 1.3.3 Origin of€Fish Fermentation; 1.3.4 Origin of€Soybean Fermentation; 1.4 Fermented Soybean Products in€Northeast Asia; 1.4.1 Korean Kanjang and€Doenjang; 1.4.2 Japanese Shoyu and€Miso; 1.4.3 Korean Chŏngkukjang. 1.4.4 Korean Kochujang1.5 Role of€Fermented Food in€Northeast Asia; 1.6 Conclusion; References; 2: Ethnic Fermented Foods and€Beverages of€India; 2.1 Introduction; 2.2 Indian Food Culture; 2.3 History of€Indian Fermented Foods; 2.4 Diversity of€Ethnic Fermented Foods in€India; 2.5 Indian Fermented Cereal Foods; 2.5.1 Ambali; 2.5.2 Bhatooru; 2.5.3 Jalebi; 2.5.4 Nan; 2.5.5 Rabadi; 2.5.6 Selroti; 2.5.7 Seera; 2.6 Indian Fermented Cereal- Legume Mixture Foods; 2.6.1 Adai Dosa; 2.6.2 Dosa; 2.6.3 Idli; 2.7 Indian Fermented Soybean Foods; 2.7.1 Aakhone; 2.7.2 Bekang. 2.7.3 Hawaijar2.7.4 Kinema; 2.7.5 Peruyaan; 2.7.6 Tungrymbai; 2.8 Indian Ethnic Non-soybean Legume Foods; 2.8.1 Dhokla and€Khaman; 2.8.2 Masyaura; 2.8.3 Wari; 2.9 Indian Ethnic Fermented Dairy Products; 2.9.1 Chhurpi; 2.9.2 Chhu; 2.9.3 Dahi; 2.9.4 Lassi; 2.9.5 Misti dahi; 2.9.6 Philu; 2.9.7 Shrikhand; 2.9.8 Somar; 2.10 Indian Ethnic Fermented Vegetables; 2.10.1 Goyang; 2.10.2 Gundruk; 2.10.3 Inziangsang; 2.10.4 Khalpi; 2.10.5 Sinki; 2.11 Indian Ethnic Bamboo Fermented Foods; 2.11.1 Ekung; 2.11.2 Eup; 2.11.3 Hirring; 2.11.4 Mesu; 2.11.5 Soibum; 2.11.6 Soidon. 2.11.7 Tuaithur2.12 Indian Ethnic Preserved and€Fermented Fish Products; 2.12.1 Gnuchi; 2.12.2 Hentak; 2.12.3 Karati, Bordia, and€Lashim; 2.12.4 Ngari; 2.12.5 Shidal; 2.12.6 Sidra; 2.12.7 Suka ko maacha; 2.12.8 Sukuti; 2.12.9 Tungtap; 2.13 Indian Ethnic Preserved and€Fermented Meat Products; 2.13.1 Arjia; 2.13.2 Chartayshya; 2.13.3 Honoheingrain; 2.13.4 Jamma or Geema/Juma; 2.13.5 Kargyong; 2.13.6 Satchu; 2.13.7 Suka ko masu; 2.14 Indian Amylolytic Starters; 2.14.1 Bakhar; 2.14.2 Dhehli; 2.14.3 Hamei; 2.14.4 Humao; 2.14.5 Malera/Khameer and€Treh; 2.14.6 Marcha. 2.15 Indian Alcoholic Beverages and€Drinks2.15.1 Bhaati Jaanr; 2.15.2 Chhang/Lugri; 2.15.3 Haria/Harhia; 2.15.4 Judima; 2.15.5 Kanji; 2.15.6 Kodo ko jaanr; 2.15.7 Raksi; 2.15.8 Toddy or Tari; 2.15.9 Tchang/Jhar and€Rokshi; 2.15.10 Yu; 2.15.11 Zutho; 2.16 Conclusion; References; 3: Ethnic Fermented Foods and€Beverages of€Bangladesh; 3.1 Introduction; 3.1.1 Bangladesh Geography; 3.1.2 Agriculture in€Bangladesh; 3.1.3 Ethnic People; 3.1.4 Food and€Culture; 3.1.5 Ethnic Fermented Foods; 3.1.6 Ethnic Fermented Foods and€Beverages in€Bangladesh; 3.1.6.1 Jilapi; 3.1.6.2 Amriti.
Responsibility: Jyoti Prakash Tamang, editor.

Abstract:

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  Read more...

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"This book surveys fermented foods and beverages across Asia, and will be valuable for anyone interested in fermentation practices in this region of the world. ... for a library with collections Read more...

 
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