Ethnic Fermented Foods and Alcoholic Beverages of Asia
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- Synopsis
- Asiahas a long history of preparation and consumption of various types of ethnic fermentedfoods and alcoholic beverages based on available raw substrates of plant oranimal sources and also depending on agro-climatic conditions of the regions. Diversity offunctional microorganisms in Asian ethnic fermented foods and alcoholic beveragesconsists of bacteria (Lactic acid bacteria and Bacillus species, micrococcii, etc. ), amylolytic and alcohol-producingyeasts and filamentous moulds. Though there are hundreds of research articles, reviewpapers, and limited books on fermented foods and beverages, the present book: Ethnic Fermented Foods and Alcoholic Beverages of Asia is the firstof this kind on compilation of various ethnic fermented foods and alcoholic beveragesof Asia. This book has fifteen chapters covering different types of ethnic fermentedfoods and alcoholic beverages of Asia. Some of the authors are well-known scientistsand researchers with vast experiences in the field of fermented foods andbeverages who include Prof. Tek Chand Bhalla, Dr. Namrata Thapa (India),Prof. Yearul Kabir and Dr. MahmudHossain (Bangladesh), Prof. Tika Karki (Nepal), Dr. Saeed Akhtar (Pakistan),Prof. Sagarika Ekanayake (Sri Lanka), Dr. Werasit Sanpamongkolchai (Thailand), Prof. Sh. Demberel (Mongolia), Dr. Yoshiaki Kitamura, Dr. Ken-IchiKusumoto, Dr. Yukio Magariyama, Dr. Tetsuya Oguma, Dr. Toshiro Nagai, Dr. Soichi Furukawa, Dr. Chise Suzuki, Dr. Masataka Satomi, Dr. Kazunori Takamine,Dr. Naonori Tamaki and Dr. Sota Yamamoto (Japan), Prof. Dong-Hwa Shin, Prof. Cherl-Ho Lee, Dr. Young-Myoung Kim, Dr. Wan-Soo Park Dr. Jae-Ho Kim (South Korea) Dr. Maryam Tajabadi Ebrahimi (Iran), Dr. Francisco B. Elegado (Philippines), Prof. Ingrid Suryanti Surono (Indonesia), Dr. Vu Nguyen Thanh (Vietnam). Researchers, students, teachers, nutritionists,dieticians, food entrepreneurs, agriculturalist, government policy makers,ethnologists, sociologists and electronic media persons may read this book whokeep interest on biological importance of Asian fermented foods and beverages.
- Copyright:
- 2016
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9788132228004
- Publisher:
- Springer India, New Delhi
- Date of Addition:
- 12/01/16
- Copyrighted By:
- Springer
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Cooking, Food and Wine, Business and Finance
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.