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000929794 0247_ $$a10.1007/978-981-15-1486-9$$2doi
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000929794 050_4 $$aTP371.44
000929794 08204 $$a663$$223
000929794 24500 $$aEthnic fermented foods and beverages of India :$$bscience history and culture /$$cJyoti Prakash Tamang, editor.
000929794 260__ $$aSingapore :$$bSpringer,$$c2020.
000929794 300__ $$a1 online resource (687 pages)
000929794 336__ $$atext$$btxt$$2rdacontent
000929794 337__ $$acomputer$$bc$$2rdamedia
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000929794 5050_ $$aChapter 1. History and Culture of Indian Ethnic Fermented Foods and Beverages -- Chapter 2. Ethnic Fermented Foods and Beverages of Arunachal Pradesh -- Chapter 3. Ethnic Fermented Foods and Beverages of Assam -- Chapter 4. Ethnic Fermented Foods and Beverages of Bihar and Jharkhand -- Chapter 5. Ethnic Fermented Foods and Beverages of Chhattisgarh -- Chapter 6. Ethnic Fermented Foods and Beverages of Goa -- Chapter 7. Ethnic Fermented Foods and Beverages of Gujarat and Rajasthan -- Chapter 8. Ethnic Fermented Foods and Beverages of Himachal Pradesh -- Chapter 9. Ethnic Fermented Foods and Alcoholic Beverages of Karnataka -- Chapter 10. Ethnic Fermented Foods and Beverages of Jammu and Kashmir -- Chapter 11. Ethnic Fermented Foods and Beverages of Kerala -- Chapter 12. Ethnic Fermented Foods and Beverages of Madhya Pradesh -- Chapter 13. Ethnic Fermented Foods and Beverages of Maharashtra -- Chapter 14. Ethnic Fermented Foods and Beverages of Manipur -- Chapter 15. Ethnic Fermented Foods and Beverages of Meghalaya -- Chapter 16. Ethnic Fermented Foods and Beverages of Mizoram -- Chapter 17. Ethnic Fermented Foods and Beverages of Nagaland -- Chapter 18. Ethnic Fermented Foods and Beverages of Sikkim and Darjeeling Hills (Gorkhaland Territorial Administration) -- Chapter 19. Ethnic Fermented Foods and Beverages of Tamilnadu -- Chapter 20. Ethnic Fermented Foods and Beverages of Telangana and Andhra Pradesh -- Chapter 21. Ethnic Fermented Foods and Beverages of Tripura -- Chapter 22. Ethnic Fermented Foods and Beverages of Uttarakhand, Uttar Pradesh, Haryana and Punjab -- Chapter 23. Ethnic Fermented Foods and Beverages of West Bengal and Odisha.
000929794 506__ $$aAccess limited to authorized users.
000929794 520__ $$aThis book provides detailed information on the various ethnic fermented foods and beverages of India. India is home to a diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. More than 350 different types of familiar, less-familiar and rare ethnic fermented foods and alcoholic beverages are traditionally prepared by the country's diverse ethnic groups, and include alcoholic, milk, vegetable, bamboo, legume, meat, fish, and cereal based beverages. Most of the Indian ethnic fermented foods are naturally fermented, whereas the majority of the alcoholic beverages have been prepared using dry starter culture and the 'back-sloping' method for the past 6,000 years. A broad range of culturable and unculturable microbiomes and mycobiomes are associated with the fermentation and production of ethnic foods and alcoholic drinks in India. The book begins with detailed chapters on various aspects including food habits, dietary culture, and the history, microbiology and health benefits of fermented Indian food and beverages. Subsequent chapters describe unique and region-specific ethnic fermented foods and beverages from all 28 states and 9 union territories. In turn the classification of various ethnic fermented foods and beverages, their traditional methods of preparation, culinary practices and mode of consumption, socio-economy, ethnic values, microbiology, food safety, nutritional value, and process optimization in some foods are discussed in details with original pictures. In closing, the book addresses the medicinal properties of the fermented food products and their health benefits, together with corresponding safety regulations.
000929794 588__ $$aDescription based on print version record.
000929794 650_0 $$aFermented foods$$zIndia.
000929794 650_0 $$aFermented beverages$$zIndia.
000929794 7001_ $$aTamang, Jyoti Prakash.
000929794 77608 $$iPrint version:$$aTamang, Jyoti Prakash.$$tEthnic Fermented Foods and Beverages of India: Science History and Culture.$$dSingapore : Springer, ©2020$$z9789811514852
000929794 852__ $$bebk
000929794 85640 $$3SpringerLink$$uhttps://univsouthin.idm.oclc.org/login?url=http://link.springer.com/10.1007/978-981-15-1486-9$$zOnline Access$$91397441.1
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000929794 980__ $$aEBOOK
000929794 980__ $$aBIB
000929794 982__ $$aEbook
000929794 983__ $$aOnline
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